Dark Chocolate Cupcakes With Chocolate Cream Cheese Frosting Recipe by Yummiche
Cooking Instructions 50 mins 1 To make the cupcakes: Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee; you can brew instant coffee with 2 cups of hot water (or mix 6 espresso shots with enough hot water equal to 2 cups of liquid) 2 In a large bowl whisk together 3 cups flour, 1/2 cup cocoa powder, 1-1/2 cups sugar, 2 tsp baking soda and 1 tsp salt. 3 In a separate bowl, mix together 2 cups coffee, 2 Tbsp vinegar, 4 tsp vanilla extract and 2/3 cup pure olive oil. 4 Whisk the wet ingredients into the dry ingredients just until they come together 5 Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack. 6 To make the frosting: In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 1/2 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed. 7 Sift in 2 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min). 8 3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes. 1 To make the cupcakes: Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee; you can brew instant coffee with 2 cups of hot water (or mix 6 espresso shots with enough hot water equal to 2 cups of liquid) 1 To make the cupcakes: Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee; you can brew instant coffee with 2 cups of hot water (or mix 6 espresso shots with enough hot water equal to 2 cups of liquid) 2 In a large bowl whisk together 3 cups flour, 1/2 cup cocoa powder, 1-1/2 cups sugar, 2 tsp baking soda and 1 tsp salt. 2 In a large bowl whisk together 3 cups flour, 1/2 cup cocoa powder, 1-1/2 cups sugar, 2 tsp baking soda and 1 tsp salt. 3 In a separate bowl, mix together 2 cups coffee, 2 Tbsp vinegar, 4 tsp vanilla extract and 2/3 cup pure olive oil. 3 In a separate bowl, mix together 2 cups coffee, 2 Tbsp vinegar, 4 tsp vanilla extract and 2/3 cup pure olive oil. 4 Whisk the wet ingredients into the dry ingredients just until they come together 4 Whisk the wet ingredients into the dry ingredients just until they come together 5 Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack. 5 Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack. 6 To make the frosting: In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 1/2 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed. 6 To make the frosting: In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 1/2 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed. 7 Sift in 2 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min). 7 Sift in 2 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min). 8 3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes. 8 3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes. 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