Chocolate Coffee Cupcakes with Buttermilk Frosting (6 November 2011)

As promised, it is Cupcakes time!

I don't have an electric mixer at home so I searched for recipes that doesn't need it.

Enjoy!!! xoxo

Buttermilk Frosting Ingredients (Frost about 20 cupcakes):

• 125 g unsalted butter at room temperature
• 375 g powdered sugar
• 2 Tbsp vanilla essense
• some milk

Preparation:

(1) Chop your butter up into small cubes and then leave it at room temperature for an hour.
(2) Place butter in to a bowl, using a fork and press it so that it breaks up. Continue mixing it until it is smooth and creamy.

(3) Add the vanilla essense.
(4) Add the powdered sugar bit by bit while continuously stiring the mixture. Beat it for about 15-20 minutes.

Note: At this stage if it is too thick add milk to thin it. If it is too watery, add more powdered sugar to thicken it. :)

Cake Batter Ingredients (Bake about 20 cupcakes):

• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 2 Tbsp baking soda
• 1 Tbsp salt
• 2 cups hot water
• 3/4 cup veggie oil
• 2 Tbsp white vinegar
• 1 Tbsp instant coffee
• 1 Tbsp vanilla essense

Preparation:

(1) Preheat oven to 180 degrees.

(2) Firstly to make the dry ingredients, whisk the flour, sugar, cocoa powder, salt and baking soda till it’s all combined. Set aside.
(3) Mix the hot water, coffee, veggie oil, white vinegar and vanilla. Set aside.

(4) Slowly pour in the wet ingredients into the dry ingredients while continuously whisking the ingredients together. Don’t over mix.
(5) Pour the batter into your muffin try and bake for 18-20 minutes.

(6) Woahla! You can now decorate your cupcakes!