Mocha Cupcake with Italian Meringue Coffee Frosting
The end of Summer is near. Thank God! If I have to go another month with my kids 24/7, I don't think I'm going to make it. This August both kids will be in school and I am super excited for the few hours of quiet when they are away. While I am counting down the days when school starts again, I'm spending the remaining few days of summer vacation with them, testing and baking various cupcake recipes. When I say baking with my kids, I mean them licking the spatulas and bowls clean, and leaving a bigger mess for me to clean. Fun times.
Coffee/Mocha Cupcake Recipe
(makes 12-15 standard size cupcakes)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1/2 cup hot strong brewed coffee
4 tablespoons unsalted butter
1 cup plus 1 tablespoon granulated white sugar
2 large eggs at room temperature
2 large egg yolks at room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup whole milk
Preheat oven to 350 Fahrenheit.
Whisk together flour, salt, baking soda, and cocoa powder. Set aside.
Dissolve the espresso powder in the hot coffee. Set aside.
Using a mixer, cream together butter and sugar until light and fluffy. Mix in eggs and egg yolks one at a time. Then mix in oil, vanilla extract, sour cream, milk and coffee mixture until just combined.
Add dry ingredients to wet ingredients a little at a time.
Fill cupcake liners 3/4 full and bake for 20-25 minutes when an inserted toothpick at the center comes out clean.
Let the cupcakes cool completely before frosting.