Cappuccino Cupcakes

John got a cookbook for my birthday that I had been wanting for quite some time now, Julie Hasson's 125 Best Cupcakes Recipes. 125 delicious recipes. 125 different cupcake recipes to try. Better go stock up on cupcake liners.



Cappuccino Cupcakes
From Julie Hasson’s 125 Best Cupcakes Cookbook

1 cup all purpose flour
1 teaspoon finely ground coffee
1 tsp ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
pinch salt
1 tablespoon instant coffee granules
1 teaspoon warm water
1 cup granulated sugar
¼ cup vegetable oil
1 egg
1 tsp vanilla
2/3 cup sour cream
½ cup semisweet chocolate chips

Preheat oven to 350. In a small bowl mix together flour, ground coffee, cinnamon, baking powder, soda, and salt.

In another bowl mix together sugar, oil and egg until smooth. Whisk in instant coffee mixture and vanilla. Alternately whisk in flour mixture and sour cream, making three additions of the flour mixture and two of the sour cream, beating until smooth. Mix in chocolate chips.

Scoop batter into prepared pan, with paper liners and bake for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove and cool completely on rack.


What better to top this babies off with then some coffee buttercream frosting!

Coffee Buttercream Frosting
1 cup (2 sticks) unsalted butter
3 cups confectioners’ sugar
pinch salt
1 teaspoon vanilla
1 tablespoon instant coffee granules
1 teaspoon hot coffee
1 teaspoon Kahlua

Beat on low with an electric mixer the butter, sugar and salt until well combined. Increase speed to high and beat until light and fluffy. Add vanilla, beat until frosting is smooth.

In small bowl mix together coffee granules, hot coffee and Kahlua. Stir until coffee granules are dissolved.

Add coffee mixture to butter mixture beating until smooth and creamy. You will need to scrape down the sides of the bowl several times while mixing. Spread icing over cooled cupcakes with a knife or place in pasty bag and pipe decoratively. This recipe said it would make 12 cupcakes; I got 13 out of the batter. I topped mine with a chocolate covered hazelnut so it would look prutty!

Next steps:

Devour.

Smile.