Tomorrow is round two of cupcake tasting. That means that tonight I have been baking away. First up, Mocha Cupcakes.
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 1/3 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup soy milk
1/2 cup brewed bold coffee, at room temperature
Preheat the oven to 350 degrees. Line a cupcake tin with liners.
In a large bowl, combine the vanilla, butter, and sugars. Mix well until fluffy. Add the egg and beat well.
In a medium-sized bowl, combine the flour, cocoa powder, baking powder and soda, and salt. In a small bowl, combine the coffee, milk, and vanilla. Add the coffee mixture and flour mixture to the sugar mixture.
Fill the cupcake tins 3/4 of the way and bake for 16 minutes.
1 1/2 stick unsalted butter, softened
2 cups confectioners' sugar
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon ground coffee
In a large bowl, using an electric mixer, combine the butter, sugar, vanilla, and coffee. Mix well until smooth. Frost the cooled cupcakes.