Dark Chocolate Coffee Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
125 g plain flour
02 -
30 ml coffee syrup
03 -
90 ml whole milk
04 -
60 g sour cream
05 -
36 g dark cocoa powder
06 -
1/2 teaspoon baking soda
07 -
1/4 teaspoon fine salt
08 -
1 teaspoon vanilla extract
09 -
1 large egg
10 -
55 g light brown sugar
11 -
50 g granulated sugar
12 -
60 g unsalted butter, softened
→ Coffee Cream Cheese Frosting
13 -
420 g powdered sugar
14 -
55 g light brown sugar
15 -
30 ml coffee syrup
16 -
1/2 teaspoon vanilla extract
17 -
60 g unsalted butter, softened
18 -
170 g cream cheese, softened
# Instructions:
01 -
Flip on your oven to 175°C right away. Pop 10 cupcake liners into your regular tin.
02 -
Toss soft butter, both sugars, into a big bowl or your mixer. Whip until fluffy and pale—takes a minute.
03 -
Crack in the egg and pour in vanilla. Add your salt, baking soda, and cocoa. Stop to scrape the sides for even mixing.
04 -
Stir in sour cream till you can't see any lumps. Pour in milk with coffee syrup next. Go slow with the mixer so you don't make a mess.
05 -
Drop in the flour all at once. Gently mix until the batter looks smooth—don't keep mixing when it comes together.
06 -
Scoop the batter into liners so they're around two-thirds full. Slide into the oven for 18 to 20 minutes at 175°C. They're done when a toothpick poked in the center has just a crumb or two.
07 -
Let them chill in the hot pan for a few minutes. Then move them to a cooling rack. Frost only when they're totally cool.
08 -
Pop cream cheese and butter into a clean bowl or your stand mixer. Beat until the mix looks airy and light. Splash in vanilla and coffee syrup. Scrape down the sides as you go.
09 -
Mix in light brown sugar first. Now add the powdered sugar a cup at a time. Keep going until it's super creamy and firm enough for piping.
10 -
Get the frosting into a piping bag—all set with a big closed star tip or anything else you like. Swirl lots of frosting onto each cupcake. Sprinkle with chocolate bits if you feel fancy.
11 -
You can dig in straight away. Or stash them at room temp or chill in the fridge for a couple days. They get nicer if you let them warm up a bit after being cold.
# Notes:
01 -
A piping tip shaped like a closed star gives cool ruffled swirls when you frost.
02 -
Cupcakes stay moist and softest if you pull them out of the fridge and let them sit before eating.