My daughter has a friend who just celebrated his 19th birthday. He has been to several birthdays at our home and requested that I make him chocolate cupcakes for his. Being that we was a long way from home, I honored his wish.
I adapted the Food Network’s Basic Chocolate Cake recipe. I added instant espresso to help intensify the chocolate flavor. I made a simple buttercream icing because buttercream + chocolate = love.
- 1 cup Hershey’s Special Dark Cocoa
- ¼ cup espresso powder
- 1 ½ cups boiling water
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
Whisk together cocoa and espresso powder in medium sized bowl. Add boiling water and set aside.
Combine eggs, oil, sour cream and vanilla in using a mixer on low speed.
Meanwhile, whisk flour, sugar, baking powder, baking soda and salt in large bowl.
Turn off mixer and add dry ingredients and cocoa mixture to mixing bowl. Turn mixer back on low speed and incorporate all ingredients together. Turn mixer onto high speed and mix for 2 minutes.
Using large cookie scoop, add two scoops of batter to each cupcake liner.
Bake for 22-24 minutes or until wooden toothpick comes out clean.
Cool and decorate as desired.
I decorated the cupcakes in a couple of different ways: with a simple swirl of buttercream, with a few chocolate chips, and with an Andes mint perched on top.
Cupcakes are a fun way to celebrate any special occasion, or just because.
Aren’t they cute?
What is your favorite cupcake?