(modified from Bakehouse)
These are much lighter and airier than my other cupcake recipe, which is more dense and moist and cake-like.
- 8 oz (1.5 cups) all-purpose flour
- 5 oz (2/3 cups) unsweetened cocoa powder
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 oz (1.5 cups) sugar
- 4 oz (1/2 cup) melted butter
- 2 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cup warm coffee or warm water (I use water as I don't drink coffee)
In large bowl, beat together sugar, butter and egg until thick and pale, about two minutes with a handmixer. Beat in vanilla.
Slowly mix in the flour mixture and warm water (or coffee) alternately, beginning and ending with the flour mixture.
Using a spoon, fill cupcake liners about 3/4 full. Bake for about 15 minutes, or when a toothpick inserted into center comes out with only a few crumbs attached.
Makes about 16-20 cupcakes depending how full you fill the cups.
Top with your choice of frosting, two great ones below:
Peanut Butter Frosting
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 3 tablespoons milk, or as needed
- 2 cups confectioners' sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Consensus from work was very positive:
- 1/2 cup of butter
- 4 cups confectioners' sugar
- about 6 tablespoons strong black coffee or as needed to soften (e.g. use way too much instant coffee in a small amount of hot water, or brew very strong coffee far too long)
- (Optional: you could also add about 2 tbsp cocoa powder for mocha icing)
Beat the butter well, slowly adding the sugar alternating with coffee until smoothly mixed. Beat at least a couple minutes to ensure it's light and fluffy.
I don't even like coffee and I thought this frosting tasted amazing.