Ingredients
Scale
For the cupcakes
- 1/2 cup (120g) butter, softened
- 1/2 cup (110g) brown sugar
- 2 oz. (60g) semi-sweet chocolate, melted
- 2 large eggs
- 3/4 cup (100g) all-purpose flour
- 1 tbsp. cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. instant espresso powder
For the buttercream
- 1 cup (230g) butter, softened
- 2 cups (260g) confectioner’s sugar
- 2 tsp. vanilla extract
- 1 tbsp. instant espresso powder
- 2 tbsp. heavy cream
Instructions
- Preheat the oven to 390˚F (200°C). Line a muffin tin with paper liners. Set aside. In a mixing bowl combine the butter, sugar and melted chocolate (cooled) and mix well. Add the eggs, one at a time and mix well after each addition. In a separate bowl combine flour, baking powder, salt, cocoa and espresso powder. Add the flour mix to the butter-sugar mix, alternating with the milk and mix until just combined.
- Fill the paper liners with the batter and bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
- For the buttercream beat butter on high speed for 3-4 minutes. Slowly add the confectioner’s sugar – add half a cup at a time. Mix the espresso powder with the heavy cream. Add the espresso mix together with the vanilla extract to the buttercream and mix well. Fill in a piping bag with star tip and frost the cupcakes. Dust with some cocoa powder or espresso powder.
Notes
- Enjoy baking!