Coffee and cake- it might just happen to be our favourite pair. Like the perfect
white shirt and a new pair of coated black pants, a longline cardigan over a chic
monochrome stripe top, this classic combination can’t be denied.
What could be better than a simple recipe that marries the two?
We’ll let you know if we ever find one.
FOR THE CUPCAKES
FOR THE ESPRESSO BUTTERCREAM ICING
Preheat the oven to 350 degrees F and line a standard muffin tin with paper liners.
In a measuring cup, whisk the espresso powder into the brewed coffee until
it is completely dissolved. Add the milk and vanilla extract and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder,
baking soda and salt.
In a separate bowl, with an electric mixer on medium, beat the butter and both
sugars until light and fluffy. Add the egg and beat until combined. Reduce the
mixer speed to low and add the flour mixture in three additions, alternating with
two additions of the coffee mixture, mixing each until just combined. Using a
rubber spatula, give the batter a final stir to ensure everything is incorporated.
Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes,
or until a toothpick inserted in the centre of a cupcake comes out clean.
Cool completely before frosting the cupcakes.
To make the frosting, whisk the espresso powder into the vanilla in a small bowl,
until dissolved; set aside.
Using the whisk attachment of a stand mixer, whip the butter on medium-high
speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the
mixer speed to low and add the powdered sugar a little at a time, waiting until it is
mostly incorporated before adding more.
Once all of the powdered sugar has been added, scrape the sides of the bowl and
increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes.
Add the espresso and vanilla mixture and continue to mix at medium-high speed
until it is completely incorporated, scraping the sides as necessary.
Frost the cupcakes as desired.