Another Super Bowl sweet treat. After deciding on the Chunky Pineapple Cupcake with Blood Orange Buttercream, I just wasn't satisfied. I needed something else. I had bought some coffee extract last week and had been craving a cupcake with coffee flavors.
So I went with a basic chocolate cupcake recipe and replaced the vanilla extract with the coffee. Simple! What better way to top off this cupcake but with a coffee buttercream and caramel...yumm!
Chocolate Coffee Cupcake:
1 stick Butter, softened
1 cup Sugar
1 teaspoon Coffee Extract
1 C. Flour
1 1/2 teaspoon Baking Powder
1/2 cup Unsweetened Cocoa Powder
1/4 teaspoon Salt
1/2 cup Milk
Preheat oven to 350
Add cupcake liners to your muffin tins
In a stand mixer on Med speed cream butter and sugar. Add eggs and coffee extract.
In a separate bowl combine the flour, baking powder, coco and salt.
Alternating with your milk, add the dry ingredients (1/2 cup at a time) to your egg mixture. Blend well.
Fill cupcake liners 2/3 full and bake for 20 minutes or until tooth pick inserted comes out clean.
2 sticks Butter, softened
4 cups Powdered Sugar
2 tablespoons Heavy Cream
2 teaspoons Coffee Extract
In a stand mixer on low speed with the whisk attachment, (or with a hand held mixer) cream butter. Add the powdered sugar 1 cup at a time. Once incorporated add the heavy cream and coffee extract and turn mixer up to med speed and beat for another 2-3 minutes. Add more cream if too stiff or more powdered sugar if too thin, adjust measurements according to desired texture.