- 12
- 35 mins
- 35 mins
Ingredients
- 1 1/4 c all-purpose flour
- 1/2 c cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 c buttermilk (room temp)
- 1 c sugar
- 1 large egg (room temp)
- 2 Tbsp sour cream
- 1 tsp vanilla extract
- 1/3 c canola oil
- COFFEE BUTTERCREAM
- 2 stick unsalted butter, room temp
- 4-6 c powdered sugar, sifted
- 1/4 c strong brewed coffee (or more to taste)
Preparation
Step 1
1 Preheat oven to 350. Sift flour, cocoa powder, baking soda and salt into a bowl.
2 In another large bowl, whisk together sugar, egg, oil, sour cream and vanilla until well mixed.
3 Stir or whisk a third of the dry ingredients into sugar mixture until just mixed. Next stir or whisk in half of the buttermilk until just mixed. Repeat this step ending with the dry ingredients.
4 Spoon batter into lined cupcake pans 2/3 full. Bake for 17 minutes. Let cool.
5 For the Coffee Buttercream: Using a stand mixer or hand mixer beat butter and 4 cups of sifted powdered sugar until creamy but stiff. Add coffee and beat until spreading or piping consistency. Should be creamy but stiff enough to pipe or spread and hold shape. You may need to add a little more powdered sugar.
6 Pipe or spread buttercream onto cooled cupcakes and enjoy.