Small Batch Chocolate Cupcakes With Cream Cheese Frosting Recipe by Nina Lagpacan
Small Batch Chocolate Cupcakes with Cream Cheese Frosting Cooking Instructions 1 Preheat oven to 350 degrees F. Place rack in the middle of the oven 2 Boil water to dissolve instant coffee 3 Combine all dry ingredients in large bowl - 68 g flour, 62 g sugar, 45 g brown sugar, 24 g cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, pinch of salt. Whisk together 4 Combine all wet ingredients in medium bowl. First dissolve 1/2 tsp instant coffee in 30 ml hot water and whisk together. Continue to add wet ingredients - 1 egg, 60 ml milk, 30 ml vegetable oil, 1/2 tsp vanilla extract. Whisk together 5 Make a well in the dry ingredients. Pour wet ingredients into the well you just crea 6 For the cream cheese frosting - Combine butter and cream cheese in a stand mixer. Beat until creamy and lump free Add vanilla and pinch of salt. Stir to combine Gradually add powdered sugar a few spoonfuls at a time while the mixer continuously mixes on low 1 Preheat oven to 350 degrees F. Place rack in the middle of the oven 1 Preheat oven to 350 degrees F. Place rack in the middle of the oven 2 Boil water to dissolve instant coffee 2 Boil water to dissolve instant coffee 3 Combine all dry ingredients in large bowl - 68 g flour, 62 g sugar, 45 g brown sugar, 24 g cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, pinch of salt. Whisk together 3 Combine all dry ingredients in large bowl - 68 g flour, 62 g sugar, 45 g brown sugar, 24 g cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, pinch of salt. Whisk together 4 Combine all wet ingredients in medium bowl. First dissolve 1/2 tsp instant coffee in 30 ml hot water and whisk together. Continue to add wet ingredients - 1 egg, 60 ml milk, 30 ml vegetable oil, 1/2 tsp vanilla extract. Whisk together 4 Combine all wet ingredients in medium bowl. First dissolve 1/2 tsp instant coffee in 30 ml hot water and whisk together. Continue to add wet ingredients - 1 egg, 60 ml milk, 30 ml vegetable oil, 1/2 tsp vanilla extract. Whisk together 5 Make a well in the dry ingredients. Pour wet ingredients into the well you just crea 5 Make a well in the dry ingredients. Pour wet ingredients into the well you just crea 6 For the cream cheese frosting - Combine butter and cream cheese in a stand mixer. Beat until creamy and lump free Add vanilla and pinch of salt. Stir to combine Gradually add powdered sugar a few spoonfuls at a time while the mixer continuously mixes on low 6 For the cream cheese frosting - Combine butter and cream cheese in a stand mixer. Beat until creamy and lump free Add vanilla and pinch of salt. Stir to combine Gradually add powdered sugar a few spoonfuls at a time while the mixer continuously mixes on low More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cornbread Vegan Instant Pot Split Pea Soup Skillet Italian Pork Chops Banana Nutella Chia Pudding Banana Rum Bundt Cakes with Buttered Rum Glaze Cornbread Vegan Instant Pot Split Pea Soup Skillet Italian Pork Chops Banana Nutella Chia Pudding Banana Rum Bundt Cakes with Buttered Rum Glaze Our house dressing recipe Beef tikka biryani Kaleji Masala Beef shanks Condensed Milk Choc. Powder Butter Truffles Seekh kabab Lilaloa peanut butter no chill cookies Vegan Instant Pot Split Pea Soup Mukhwas Ginger Garlic paste Our house dressing recipe Beef tikka biryani Kaleji Masala Beef shanks Condensed Milk Choc. Powder Butter Truffles Seekh kabab Lilaloa peanut butter no chill cookies Vegan Instant Pot Split Pea Soup Mukhwas Ginger Garlic paste