This recipe make 12 standard cups.
All Purpose Flour 175 gr
Baking Powder 1 1/2 teaspoons
Baking Soda 1/2 teaspoon
A pinch of Salt
Cocoa Powder 50 gr
Coffee 100 ml (hot boiling water 100 ml + 1/2 tablespoon espresso)
Buttermilk 140 ml
Unsalted Butter 113 gr
White Sugar 200 gr
Eggs large 2
Vanilla Extract 2 teaspoons
* Preheat oven 350 fahrenheit
* Sift together dry ingredients and set aside
* Mix together coffee and buttermilk (strain the coffee first)
Beat unsalted butter with hand mixer until white and fluffy, then beat in sugar. Add in vanilla extract and egg one at a time, beat until incorporate every addition of egg. Add in dry ingredients alternating with coffee mixture, start and end with dry ingredients (dry-coffee-dry-coffee-dry). Bake for about 18 – 20 minutes or until toothpick comes out clean. Let it cool while make the frosting.
Dark Chocolate Frosting
Dark Chocolate – melted(60% – 70%) 100 gr
Unsalted Butter – softened 150 gr
Powder Sugar – sifted175 ml
Cocoa Powder- sifted 75 ml
Vanilla Extract 1/4 teaspoon
* Whip unsalted butter until white and fluffy, it takes about 5 minutes. Gradually add powder sugar + cocoa powder, mix until smooth. Add the melted chocolate, whip until incorporate. Add in vanilla extract, mix again until the frosting smooth, fluffy, and spreadable. Pipe over the cupcake and serve.