Old Fashioned (Buttermilk) Chocolate Cupcakes

By ctozzi

This recipe came with my bake/carry/display tray kit. Very moist and delicious. The coffee boosts and enhance the cocoa flavour, without tasting like coffee in the finished cupcake.

Ingredients

• FROSTING:
• 1-3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup brewed coffee
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 2 ounces unsweetened chocolate, melted
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Chocolate sprinkles

Preparation

Step 1

Preheat oven to 350° F. Prepare cupcake tins with liners, set asside.

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

In another bowl, whisk together eggs, coffee, buttermilk, canola oil and vanilla extract.

Pour the wet misture into the dry mixture and whisk until well combined.

Fill paper-lined muffin cups two-thirds full.

Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting: in a small bowl, beat butter and confectioners' sugar until smooth. Beat in the melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles. Yield: 2 dozen.