I love these cupcake liners. I thought the ones I was buying locally were good but now I am hooked on these.
The batter was thick and glossy, and smelled divine.
Here are the cooling cupcakes
The frosting smelled SO GOOD and just the coffee aroma was enough to keep me going through the afternoon.
Here is my helper, asking me to take a picture of her 'Rapunzel' hair LOL
The finished product. I did some with and some without sprinkles. Of course the kids went for the ones with sprinkles first ;)
While I was taking photographs I turned around to see this. My middle child :)
I made these on a stormy afternoon here in north Texas. As it turned out oldest child was released from school about 15 minutes early so she had an opportunity to get home safely. We ended up having 11 tornadoes touch down in the DFW area. Instead of saving the cupcakes for dessert we ate them while watching tornado coverage on the television. A little comfort food while we waited to see if we were in the path of the destruction. We just ended up with some heavy rain and a little bit of pea sized hail. We were lucky that the storms went around us and our thoughts are with those families whose homes were damaged.
On a positive note, oldest child says she must have these for her next birthday and that they were the best cupcakes she has ever eaten! How is that for a positive review. You should make these!
Deep Dark Mocha Cupcakes from Joy the Baker
makes 12 cupcakes
1 cup plus 2T all purpose flour
1 cup packed brown sugar
1/2 cup double-dutch cocoa
1 tsp baking soda
1/4 tsp baking powder
1 tsp instant espresso
1/4 tsp salt
1/3 cup vegetable oil
1 cup buttermilk
2 tsp pure vanilla extract
Preheat oven to 350 degrees F. Line cupcake pan with paper liners and set aside. In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, whisk together the oil, buttermilk, and vanilla extract. Slowly whisk the wet ingredients into the dry ingredients being careful not to over-mix.
Spoon the batter into the prepared cups and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean. Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with espresso buttercream.
1/2 cup (1 stick) unsalted butter, softened
3 cups sifted powdered sugar
1 tsp pure vanilla extract
2 tsp hot water
1 tsp instant espresso powder
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and one third of the sugar. Beat until thick and incorporated. In a tiny bowl, stir together vanilla, hot water, and espresso powder. Stir until powder is dissolved. Add the remaining sugar and espresso mixture to the bowl. Beat on medium speed until smooth and slightly fluffy. Spread on cooled cupcakes. Top with sprinkles.