Ingredients:
Makes 12 cupcakes
2 ounces unsweetened chocolate, chopped
1 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon espresso powder (We used instant coffee powder)
3/4 cup whole milk
1/4 cup unsalted butter, room temp.
1 cup sugar
1 large egg
1 teaspoon vanilla extract
Chocolate buttercream frosting
Makes enough for 12 cupcakes
1/2 cup unsalted butter, room temp.
1/2 cup vegetable shortening
1 3/4 cups confectioner’s sugar
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
Procedure:
1. Preheat oven to 350F.
2. Line 12 muffin tin cups with cupcake liners. (Tim could easily do this :) ).
3. Stir chocolate in a double boiler over low heat, until just melted. Remove from heat and set aside.
4. Sift flour, baking powder, and cinnamon into a medium bowl.
5. In a separate bowl, add the coffee powder to the milk to dissolve.
6. In an electric mixer, or large bowl, beat the butter and sugar until light and fluffy.
7. Beat in the egg until well blended.
8. Mix in the melted chocolate and vanilla extract.
9. Add the milk mixture and flour mixture alternately into the butter mixture on low speed, in four increments, ending with flour mixture. Beat until smooth.
10. Pour the batter into the lined cupcake pan, distributing the batter equally.
11. Bake for 10 minutes, rotate, and bake for 12 minutes more, or until a toothpick inserted in the center of the cupcake comes out clean.
12. Place the pan on a wire rack, and cool completely.
Chocolate Buttercream Frosting:
1. In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy.
2. In a separate bowl, sift the confectioner’s sugar and the cocoa powder together.
3. Add the confectioner’s sugar and the cocoa powder to the butter mixture on low speed until it begins to incorporate.
4. Add the vanilla extract, and beat at medium to high speed until fully incorporated.
