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These deliciously chocolate cupcakes have a hint of coffee flavor.  I like to refrigerate them and serve them cold with fresh-brewed coffee or a cold glass of milk.
 
Cupcakes:

Ingredients:
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract

Coffee-Cream Frosting:

Ingredients:
1/2 cup butter softened
3 cups confectioners' sugar
1/4 cup strong brewed coffee, cooled

 
 
 

Step 1:


Preheat oven to 350 degrees F.
 
 
 
 
 
 

Step 2:


Line muffin pans with paper liners and set aside.
 
 
 
 

Step 3:


In a large bowl,  mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt. 
 

 
 

Step 4:

Add the oil, coffee and eggs.  Beat at medium speed with an electric mixer until smooth.
 
 
 

Step 5:

Add the sour cream and vanilla extract.
 
 
 
 
 

Step 6:


Beat until smooth.
 
 
 

Step 7:

Spoon the batter evenly into prepared muffin cups, filling each 2/3 full.
 
 
 

Step 8:

Bake for 16-18 minutes. 
 
 
 

Step 9:

Remove from oven and allow cupcakes to cool before frosting.
 
 

Step 10:


For the frosting, combine the butter, confectioners' sugar and coffee in a medium bowl.  Beat with an electric mixer until smooth and creamy.
 
 

Step 11:


Frost the cupcakes and enjoy!
 
 
 
 

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