I’m going to start off by letting you know a little about myself.
Born, raised and currently living in India. Baking is a passion. And even though I have absolutely no culinary background, it defines who i am. I absolutely love trying to create new things, experiment and keep myself challenged. I’m overzealous and extremely passionate. This blog is going to be a rant of an amateur baker.
I baked on every single day last week. The idea is to keep trying new recipes, new methods and keep challenging myself to get better at what I love… baking.
I’m sharing a recipe of Espresso Fudge Cupcakes. I do not know whom to thank for this recipe as i found it scribbled in one of my old books.
The icing to go with these airy cupcakes is Jamie’s (Lifesafeast) Chocolate Buttercream Frosting
- FOR THE CUPCAKES
- 1 Cup Flour
- Cup Unsweetened Cocoa
- 2 Tsp Espresso Powder
- ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- ½ Cup Butter
- 1 Cup Sugar
- 1 Tsp Vanilla Extract
- 1 Egg
- 1Cup Milk
- ½ Cup Chocolate Chips
- FOR THE FROSTING
- 350 grams powdered sugar
- 100 grams unsalted butter, at room temperature
- 50 grams unsweetened cocoa powder
- 4 TBSP very hot water
- FOR THE CUPCAKES:
- In a large bowl, mix Flour, Cocoa, Espresso Powder, Baking Powder, Baking Soda, Salt
- In a separate bowl, cream butter and sugar on medium until light and fluffy.
- Reduce speed to low and add vanilla and egg
- Add Milk and Flour Mixture alternately while still mixing
- Stir in the chocolate chips
- Bake at 350 for 20 minutes or until toothpick comes out almost clean
- FOR THE FROSTING: Beat the butter and sugar using an electric hand mixer.
- Add in the cocoa and hot water and blend until fluffy
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