Chocolate Oatmeal Cake with Cocoa Espresso Buttercream

By soundless_space

Ingredients

• Cake:
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup AP flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup cocoa powder
• 1 cup sour cream
• 2 cups quick-cooking oats
• 1 handful of chocolate chips or chunks (optional)
• Buttercream:
• 1 cup unsalted butter, at room temperature
• 3 cups icing sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup half and half
• 1 tablespoon espresso powder

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 degrees F and line a couple cupcake tins with papers.

Cream the butter and sugar together until fully incorporated. The mixture will look a little grainy, which is okay. Add the eggs one at a time, beating for about 30 seconds after each one. Combine the flour, salt, baking soda and cocoa powder and add this alternately with the sour cream, ending with the flour mixture. Stir in the oats and chocolate chunks, if desired.

Portion the batter among the cups and bake for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely on a wire rack.

For the buttercream, bring the half and half (or milk or water) to a boil and add the espresso powder and stir. Let cool to room temperature.

Put the butter, sugar, vanilla, cocoa and salt into a food processor and blitz until creamy and combined. Then strain in the espresso-steeped liquid (so you don't get too many big granules of espresso - you could use instant espresso powder to avoid this, but I liked the look of the little specks. Like vanilla seeds only not.) and pulse again until it's nice and smooth.

Ice the cooled cupcakes and enjoy!