Recipe (makes 12 cupcakes)
- 65 g unsalted butter
- 0.75 dl granulated sugar
- 1 egg
- 2.25 dl plain flour
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla sugar
- 0.75 dl whole milk
- 1 tablespoon strong coffee
- 2 1/3 cups icing/confectioners’ sugar
- 100 g unsalted butter, at room temperature
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons whole milk
Preheat the oven to 175 degrees C (325 degrees F) Gas 3.
Place 12 paper cases onto a baking sheet.
Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the coffee, cocoa, vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the middle of the oven for 15 minutes.
Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
Beat the icing/confectioners’ sugar, butter and cocoa in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Pipe the frosting on top of the cupcakes.
Happy Chocolate Coffee Cupcake Baking! 😀