3/4 cup butter room temp
3 eggs room temp
1 3/4 cups flour sifted
1 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup milk room temp
1/2cup strong brewed coffee, cooled
2 cups sugar
2 teaspoons vanilla
1 cup semisweet chocolate chips/pieces
Turn down the speed to low and add the flour mixture in alternating with the cooled coffee. Stir in chocolate pieces.
|Toss the chocolate pieces in flour before and this will help prevent them from sinking to the bottom.|
Fill the cupcake liners about 3/4 full. Bake for 18mins rotating half way through the bake time.Test cupcake with a toothpick or touch the top of the cake and if it springs back they are done. Let cool on wire rack for 5mins then remove from tin and let cool completely before adding ganache.
The How To
Turn down the speed and gradually add on cup of powdered sugar.
Beat in 3 tablespoons of the cooled coffee and vanilla.
This is when you should taste test and decide if you want to add the chocolate ganache or not.
Now it's time to assemble these suckers!
Now top them off with a dollop of frosting and a sprinkle of some powdered cocoa and cinnamon (I mixed together about a tablespoon of each).
|Eat your heart out Starbucks!!!|