Let’s start the week with some tiny little treats. I suppose a little bit of chocolate makes everything better – even the worst day of the week – MONDAY :P
A friend of mine asked me to give him a little “baking lesson” so we made a whole lot of those litte fellas. When I say “we” I mean “he” because I basically just gave instructions and he did all the dirty work :P I should do this more often.
So if you like moist chocolate cupcakes with a rich, fudgy frosting on top, try these. You can also make “regular” sized cupcakes with this recipe – all you have to do is adapting the baking time to approx. 18-20 minutes. Enjoy baking!
INGREDIENTS / ZUTATEN
(48-50 mini cupcakes)
For the cupcakes:
1/2 cup (60g) cocoa powder
1/2 cup (100ml) strong coffee, boiling
1/2 cup (120ml) buttermilk, room temperature
1 1/3 cup (175g) cake flour
1/2 tsp. baking soda
3/4 cup (170g) butter
pinch of salt
1 cup (200g) sugar
2 tsp. vanilla extract
2 large eggs, room temperature
For the chocolate frosting:
1/2 cup (60g) cocoa powder, sifted
1 1/2 cups (260g) confectioner’s sugar, sifted
1/2 cup (110g) butter, room temperature
1 tsp. vanilla extract
1/4 cup (50g) whipping cream
(48-50 Mini Cupcakes)
Für die Cupcakes:
60g Kakao
100ml starker Kaffee, kochend
120ml Buttermilch, Zimmertemperatur
175g Kuchenmehl
1/2 TL Natron
170g Butter
Prise Salz
200g Zucker
2 TL Vanille Extrakt
2 große Eier, Zimmertemperatur
Für das Schokoladenfrosting:
60g Kakao, gesiebt
260g Puderzucker, gesiebt
110g Butter, Zimmertemperatur
1 TL Vanille Extrakt
50g Sahne
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). Line cupcake pans with paper liners and set aside.
2. Sift cocoa powder in a bowl. Mix in coffee an buttermilk and let cool. In another bowl mix cake flour, baking soda and salt. Set aside.
3. In a large bowl beat the butter until light and fluffy. Add the sugar and beat till light and fluffy, for another 4-5 minutes. Add vanilla extract. Mix in the eggs, one at a time, beating for a minute each time. Pour in the cocoa mixture and mix until well combined. Gently fold in the flour mix – do not over mix. Fill the paper liners and bake for 8-10 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack completely before frosting.
4. For the frosting sift cocoa and confectioner’s sugar in a large bowl. Add the butter and vanilla extract and beat on low speed first to incorporate all the ingredients and then increase the speed to high and beat for 4-5 minutes. Add whipping cream a tablespoon at a time till desired thickness. Check the sweetness and sift in more confectioners sugar if required. Frost the cupcakes.
1. Den Ofen auf 175°C (350°F) vorheizen. Mini Cupcake Bleche mit Papierförmchen bestücken und zur Seite stellen.
2. Kakao in eine Schüssel sieben und mit dem heißen Kaffee übergießen. Verrühren und die Buttermilch zugeben und ebenfalls verrühren. In einer weiteren Schüssel Kuchenmehl mit dem Natron und Salz vermischen. Zur Seite stellen.
3. In einer großen Schüssel die Butter aufschlagen, bis sie hell und luftig ist. Den Zucker zugeben und für 4-5 Minuten luftig aufschlagen. Vanille Extrakt zugeben und verrühren. Die Eier einzeln zugeben und jedes mal etwa 1 Minute verrühren. Die Kakaomasse zugeben und gut verrühren. Mehlmix unterheben und nur kurz verrühren – nicht zu viel rühren. Teig in die Papierförmchen füllen und für 8-10 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen.
4. Für das Frosting den Kakao und den Puderzucker in eine Schüssel sieben. Butter und Vanille Extrakt zugeben und erst langsam und dann auf höchster Stufe für 4-5 Minuten verrühren. Sahne in kleinen Portionen nach und nach zugeben, bis die gewünschte Konsistenz erreicht ist. Sollte die Creme nicht süss genug sein, noch etwas mehr Puderzucker zugeben. Cupcakes dekorieren.
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Mini Fudgy Chocolate Cupcakes
- Prep Time: 40
- Cook Time: 20
- Total Time: 70
- Yield: 50 1x
Ingredients
For the cupcakes
- 1/2 cup (60g) cocoa powder
- 1/2 cup (100ml) strong coffee, boiling
- 1/2 cup (120ml) buttermilk, room temperature
- 1 1/3 cup (175g) cake flour
- 1/2 tsp. baking soda
- 3/4 cup (170g) butter
- pinch of salt
- 1 cup (200g) sugar
- 2 tsp. vanilla extract
- 2 large eggs, room temperature
For the chocolate frosting
- 1/2 cup (60g) cocoa powder, sifted
- 1 1/2 cups (260g) confectioner’s sugar, sifted
- 1/2 cup (110g) butter, room temperature
- 1 tsp. vanilla extract
- 1/4 cup (50g) whipping cream
Instructions
- Preheat the oven to 350˚F (175°C). Line cupcake pans with paper liners and set aside.
- Sift cocoa powder in a bowl. Mix in coffee an buttermilk and let cool. In another bowl mix cake flour, baking soda and salt. Set aside.
- In a large bowl beat the butter until light and fluffy. Add the sugar and beat till light and fluffy, for another 4-5 minutes. Add vanilla extract. Mix in the eggs, one at a time, beating for a minute each time. Pour in the cocoa mixture and mix until well combined. Gently fold in the flour mix – do not over mix. Fill the paper liners and bake for 8-10 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack completely before frosting.
- For the frosting sift cocoa and confectioner’s sugar in a large bowl. Add the butter and vanilla extract and beat on low speed first to incorporate all the ingredients and then increase the speed to high and beat for 4-5 minutes. Add whipping cream a tablespoon at a time till desired thickness. Check the sweetness and sift in more confectioners sugar if required. Frost the cupcakes.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
