Cappuccino Chip Cupcakes
Posted by Bake & Destroy on January 29th, 2007. Filed under: cupcake recipes.
Sunday was my mom’s birthday so I’m brought her a dozen cappuccino chip cupcakes from Julie Hasson’s 125 Best Cupcake Recipes and topped ‘em with espresso buttercream and shards of a dark chocolate and espresso bean candy bar. Mmm. Happy birthday to you, mama.
For the cupcakes you will need:
- 1 cup flour
- 1 Tbs finely ground coffee (or espresso)
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 1 Tbs instant coffee granules
- 1 tsp warm water
- 1 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla
- 2/3 cup sour cream
- 1/2 cup semi-sweet chocolate chips
Then you:
Pre-heat your oven to 350 degrees and line your pan with paper liners. Sift the flour, ground coffee, cinnamon, baking powder, baking soda and salt into a small bowl. In another small bowl, mix together water and instant coffee.
In a large bowl, whisk together sugar, oil and egg until smooth. Whisk in instant coffee mixture and vanilla. Alternately beat* in flour mixture and sour cream, making three additions of flour mix and two of sour cream. Stir in chocolate chips.
Scoop batter into pan, bake 20-25 minutes or until tops spring back when lightly touched. Cool on wire rack in pan for 10 minutes. Then remove from pan and cool completely. Top with espresso buttercream.
*Hey kids, we all love our stand mixers, but don’t forget about your hand mixer for making cake batters. Stand mixers are too powerful and it’s too tempting to overbeat your cake batters in these. If you’re a fan of dry, tough cupcakes then by all means, stand mix away, but if you like them light and fluffy, mix as little as possible with a hand mixer so as not to overbeat.
