Chocolate Espresso Cupcakes with Vanilla Buttercream

Name: Chocolate Espresso Cupcakes with Vanilla Buttercream
Total time: 1200 s
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon espresso powder; 1/2 cup milk; 1/4 cup vegetable oil; 1 large egg; 1/2 teaspoon vanilla extract; 1/2 cup boiling water; 1/2 cup softened butter; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 tablespoon milk; Pinch salt

David @David_bacho

Chocolate Espresso Cupcakes with Vanilla Buttercream

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Ingredients

20 minutes

12 cupcakes

Cupcake
Dry ingredients
1 cupall-purpose flour
1 cupsugar
1/2 cupunsweetened cocoa powder
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1/2 teaspoonespresso powder
Wet ingredients
1/2 cupmilk
1/4 cupvegetable oil
1large egg
1/2 teaspoonvanilla extract
1/2 cupboiling water
Vanilla buttercream frosting
1/2 cupsoftened butter
2 cupspowdered sugar
1 teaspoonvanilla extract
1/2 tablespoonmilk
Pinchsalt

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Steps

20 minutes

1

Preheat oven to 325º F
2

In a large bowl combine and thoroughly mix all dry ingredients
3

Slowly add milk, vegetable oil, egg and vanilla extract. Mix until well combined.
4

Slowly add boiling water and mix thoroughly
5

Evenly add mixture to a prepared cupcake tin and bake for 20 minutes
6

Remove cupcakes from the oven and allow to cool. While cupcakes cool prepare the frosting.
7

In a bowl cream the softened butter until smooth and lighter in color
8

Add powdered sugar 1/2 cup at a time and mixing fully
9

Fully combine vanilla extract and salt
10

Slowly add milk until desisted consistency is reached
11

Add frosting to a piping bag and top each cupcake