So having done some baking earlier today for someone, I was left over with a bunch of chocolate icing. I am not going to lie, I thought it was pretty decent for the basic icing that goes on cakes. Not to mention that I had a substantial amount left so I was not too keen on throwing it out. Usually once I start baking a couple of things, I sort of get into this high where all I want to do is bake, and bake, and bake, and bake. Maybe even bake some more. So even though my feet were sore and beautifully swollen from standing in the kitchen all day, I knew that I had to bake something else… and I knew that it had to be cupcakes.
Search high and low, I can guarantee you that you will not find a baking related site on the internet that does not feature a cupcake recipe. Except for mine, of course… until now. I was quite nervous, cupcakes are like that one prized part of everyone’s baking repertoire. The combination of the soft cake combined with a nice dollop of buttery icing is hard to resist.
I knew from the start that my cupcakes were not going to be particularly spectacular; I had the wrong type of icing and just a little less energy than what was required to make a batch of buttercream icing. Though, as it stands, I am pretty chuffed with my first attempt. These cupcakes were beautifully moist and the coffee flavour comes through perfectly. It can be said that there is some room for improvement when it comes to my piping technique, but what a perfect excuse to justify batches upon batches of more cupcakes being made! I can see why everyone loves them, they are rather cute and quite fun to make. No doubt I will be exploring more in the future.
But without further ado, here is the recipe I used from Michelle over at Brown Eyed Baker and an added recipe for chocolate buttercream icing. (Note: 1 cup = 1 US cup)
1⅓ cup / 166g / 5.9 oz plain flour
⅓ cup / 40g / 1.2 oz cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup / 113g / 4.0 oz butter
½ cup / 115g / 4.0 oz sugar
½ cup / 110g / 3.5 oz brown sugar
1 egg
½ cup / 118mL strongly brewed coffee
½ cup / 118mL milk
1 tsp vanilla essence
Makes 12 cupcakes
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, cream together the butter and two sugars until light and fluffy.
Add the egg and beat to combine.
In a 1 cup measuring cup, combine the coffee, milk, and vanilla essence. Stir to combine.
Gradually add the flour mixture to the butter mixture, alternating with the coffee mixture and ending with the flour mixture.
Stir until entirely combined.
Divide evenly between a prepared muffin tray with paper liners.
Bake 180C / 350F for 15-20 minutes or until a skewer inserted into a cupcake comes out clean.
While cupcakes are cooling, prepare the frosting.
1 cup / 226g / 8.0 oz butter
3½ cups / 438g / 15.4 oz icing sugar
½ cup / 40g / 1.2 oz cocoa powder
½ tsp salt
2 tsp vanilla essence
4 tbsp milk
Cream the butter for a few minutes until it is light.
Sift in the icing sugar and cocoa powder and beat until entirely combined with the butter.
Add the salt, vanilla essence, and milk. Beat for three minutes.
If necessary, add more milk to gain a thinner consistency or more sugar to gain a thicker consistency.
Place into a piping bag and go crazy!
Haha, you sound exactly like me. Once you bake one thing, you think of something else to bake and then you can’t stop. So many recipes!
Tip with the icing is that if the mixture of butter and icing sugar (vanilla, and cocoa, in this case) is the right consistency – don’t bother to add the milk. If you do need more moisture, add one tablespoon of milk at a time and mix in well. This way you won’t get an overly liquid mixture and have to add more icing sugar. The mix should be fluid enough to mix easily with a spoon, yet retain its shape once you have stopped mixing.