15Ingredients
Calories
25Minutes

Ingredients

  • 2 cups granulated sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup boiling water
  • 1/4 cup coffee concentrate
  • 1 cup unsalted butter (room temperature)
  • 2 1/2 cups confectioner's sugar
  • 2 tablespoons coffee concentrate

Directions

  1. Preheat oven to 350 degrees F.
  2. Line muffin tins with paper liners.
  3. In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. set aside.
  4. To the bowl, add the eggs, milk, oil and vanilla. Using a hand mixer, beat on medium
  5. for 1 min. With a large spoon or spatula, stir in boiling water and coffee. Batter will be thin.
  6. Fill liners 2/3 full with batter. Bake for 15-17 min. Remove cupcakes from tin to a wire rack to cool. Cool completely before frosting.
  7. In a medium bowl, add the butter start to whip with a hand mixer on medium speed for 1 min.
  8. Add confectioners sugar 1/2 cup at a time, continuing to whip. Add coffee concentrate and blend well. Ready to use immediately or refrigerate for later use.
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