Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting

By skidivr595

Ingredients

• 3/4 cup (1-1/2 sticks) butter
• 2 cups sugar
• 3 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cocoa powdered
• 2 tablespoons instant espresso powder
• 1-1/2 cups milk
• 2 teaspoons vanilla

Details

Servings 24

Preparation

Step 1

Preheat oven to 350
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
Note: I try to use the best quality cocoa I can find. It makes a huge difference. For this recipe I used Valrhona cocoa.

Assemble
1. Top cooled cupcakes with coconut-buttercream frosting.
2. Top with chocolate shavings.