Chocolate Cupcakes with Coffee Cream Cheese Frosting
Chocolate Cupcakes with Coffee Cream Cheese Frosting might be just the side dish you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 438 calories, 4g of protein, and 23g of fat per serving. This recipe serves 12. For 66 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. This recipe from Roxanas Home Baking requires milk, sugar, baking powder, and instant coffee powder. It is a very budget friendly recipe for fans of American food. 144 people were glad they tried this recipe. With a spoonacular score of 25%, this dish is not so outstanding. Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting, Apple and Cinnamon Cupcakes with Cream Cheese Frosting and El Salvador Coffee from Defiant Bean Roasters, and All American BBQ Cupcakes: Smoky Chocolate Cupcakes with Sweet Corn Cream Cheese Frosting are very similar to this recipe.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 3/4 cup (210 grams) all purpose flour
2/3 cup (160 ml) almond oil
2 tsp (8 grams) baking powder
3 tbsp (42 grams) soft butter
1/4 cup (20 grams) cocoa powder (I used special dark)
2 tbsp corn syrup
6 tbsp (168 grams) soft cream cheese
2 eggs
1 tsp instant coffee powder/granules
2/3 cup (160 ml) milk
1/2 cup (100 grams) sugar
3 cups (360 grams) powder sugar
1 tsp vanilla extract
Equipment:
muffin tray
mixing bowl
oven
bowl
Cooking instruction summary:
Preheat the oven to 350F. Line a 12 cupcake pan with paper liners. Set aside. In a mixing bowl sift the flour, baking powder and cocoa powder. Add the sugar also. Make a well in the middle and stir in the eggs, corn syrup, milk and oil. Mix until just combined. Pour the batter into the prepared cupcake pan and bake for 20 minutes. Cool completely before frosting them. In a small bowl mix the vanilla extract with the coffee powder. Add it to a mixing bowl with the butter and the cream cheese. Mix until smooth and creamy. Scrap the sides of the bowl and slowly add the sugar, 1/2 cup at a time until all the sugar is incorporated. Spoon the frosting into a piping bag and frost the cupcakes.
Step by step:
1. Preheat the oven to 350F. Line a 12 cupcake pan with paper liners. Set aside. In a mixing bowl sift the flour, baking powder and cocoa powder.
2. Add the sugar also. Make a well in the middle and stir in the eggs, corn syrup, milk and oil.
3. Mix until just combined.
4. Pour the batter into the prepared cupcake pan and bake for 20 minutes. Cool completely before frosting them. In a small bowl mix the vanilla extract with the coffee powder.
5. Add it to a mixing bowl with the butter and the cream cheese.
6. Mix until smooth and creamy. Scrap the sides of the bowl and slowly add the sugar, 1/2 cup at a time until all the sugar is incorporated. Spoon the frosting into a piping bag and frost the cupcakes.
Nutrition Information:
covered percent of daily need
