1/2 cups unsalted butter, at room temperature to soften
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla essence
3 ounces semisweet chocolate, melted and at room temperature
2 teaspoons instant coffee, or espresso powder dissolved in 1/2 cup of water
2/3 cups semi-dark chocolate chips
Preparation
50 mins
0 mins
Low
Place the oven rack in the bottom position and preheat the oven to 350 F (180 C). Line a 12-cup cupcake pan with cupcake liners.
Mix the flour, baking soda, and salt in a small bowl. In a large bowl, beat the butter with a mixer on medium speed until the butter is creamy (30-60 seconds). With the mixer running, gradually add the sugar. Use a spatula to scrape down the sides of the bowl. Continue beating on medium-high speed for another 2-3 minutes.
Add the eggs to the mixture one by one, beating on medium speed after each addition (about 30 seconds each time). Add the vanilla and melted chocolate and beat until well combined. On low speed, add the dry ingredients (flour, etc.) in three parts, alternating with the espresso in two parts. Mix well and fold in the chocolate chips by hand.
Divide the batter among the prepared cupcake molds. Bake the cupcakes for about 20-22 minutes. Let them cool for 5 minutes and then remove the cupcakes to cool on a rack.
Decorate the cupcakes with the vanilla frosting recipe from kiwilimon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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