Everyone please give me your undivided attention for a few minutes. Just stop what you’re doing and go into the kitchen and make these cupcakes…like right now! 😁
I never could have imagined just how incredible these were going to be My family went crazy over them and declared them one of the best cupcakes I’ve made! not just recently but of ALL TIME!
You don’t even have to like coffee to enjoy these gems. I’m not even a huge coffee lover myself but I do love a good cuppa every now and then so when I made these…they were like a dream! Let me just break it down for you all:
- Super soft, moist and fluffy vanilla base recipe
- A wonderful aroma of coffee tasted with each bite
- Some beautiful and rich dark chocolate chunks studded throughout the cupcakes, don’t leave these out! 😁
- A perfectly light and creamy frosting to top it all and make you lick your lips with content after each bite 😊
- Oh and a teeny tiny dusting of cocoa powder atop the cream to make you go “mmmm what is that! 😋”
Have I convinced you yet 😉 or must I persuade you some more. Just look at that crumb……
And a zoom into the chocolate chunks of course…
Need I say more 🙂 the frosting on these cupcakes is a very creamy vanilla-y frosting but the trick is to add more evaporated milk then you normally would when making frosting. We don’t want a sturdy or thick frosting, no we need a smooth and creamy frosting that just holds itself together. Evaporated milk is the way to go here. I had some left over from making these Krispy Kreme donuts so I used that and wow! Just wow! Try your best to use evaporated milk too and make sure not to leave out that light dusting of cocoa powder on top 😉
You guys, honestly, these cupcakes are so creamy they literally just melt in your mouth. If you don’t want to add the chocolate (plz do!!!!) then leave em out, you want to up the coffee flavour then add more coffee. It’s so simple and versatile because the base recipe is pretty much fail proof so once you’ve got that down, you can do anything with it 🙂
Please make these!
Please! And tag/hashtag me with your pics 😊 @dutchbakerblog on Instagram, Facebook or Twitter 💙
Makes 12 cupcakes, recipe can be doubled
- 1 1/2 cups (190gms) minus 2 tablespoons flour
- 2 tablespoons cornstarch/cornflour
- 2 teaspoons baking powder
- 1/4 heaping teaspoon salt
- 1/2 cup (100gms) softened butter
- 1/2 cup (100gms) sugar
- 1/4 cup (60gms) soft brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (125gms) sour cream
- 2 tablespoons milk
- 4 teaspoons coffee granules + 2 teaspoons hot water
- 3 Oz dark or semi sweet chocolate, chopped into pieces
- 1/2 cup (100gms) salted butter
- 1 1/2 cups (200gms) icing sugar
- 3 – 4 tablespoons evaporated milk
- 1/4 – 1/2 teaspoon vanilla extract
- Dusting of cocoa powder for the tops
- Preheat oven to 170C and line a muffin tray with cupcake cups.
- In a bowl, whisk together the flour, baking powder, cornstarch and salt until well combined.
- In a large mixing bowl, cream the butter and sugars together until paled and fluffy (picture tutorial here).
- Add in the eggs one at a time mixing wellin between followed by the vanilla.
- Alternate in the dry mix and the sour cream and milk starting and ending with the flour mix. Whisk on until *just* combined.
- In a small bowl, whisk the coffee granules and hot water until coffee is dissolved. Add to the batter and stir until just combined. Fold in the chocolate chunks.
- Divide batter between cupcake cups and bake until cooked through and a toothpick comes out clean or with a few moist crumbs, about 15 – 17 minutes. Remove cupcakes from tray and cool on a wire rack before frosting.
For the frosting
- Whisk butter on high speed until very creamy and pale in colour, about 5 minutes.
- Add in the icing sugar 1/2 cup at a time whisking well in between each addition.
- Add the enough evaporated milk to reach a smooth and creamy consistency that just holds itself together. Add vanilla extract to taste and whisk smooth.
Frost cupcakes and sprinkle some cocoa powder on top. Store in an air tight container for up 3 days.
Recipe by the dutch baker.