1/2 cups unsalted butter, at room temperature to soften
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla essence
2 teaspoons instant coffee, or espresso powder dissolved in 1/2 cup of water
2/3 cups semi-dark chocolate chips
1 1/2 cups icing sugar, (frosting)
1/3 cups butter, (frosting)
1 tablespoon coffee, strong (frosting)
dark chocolates, shredded (for decoration)
Preparation
50 mins
0 mins
Low
Place the oven rack in the bottom position and preheat the oven to 350 F (180 C). Place cupcake liners in a 12-cup muffin pan.
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 at a time, beating on medium speed after each addition (about 30 seconds each time). Add the vanilla 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 add the chocolate chips, stirring with your hands.
Divide the mixture among the prepared cupcake molds. Bake the cupcakes for about 20-22 minutes. Let them cool for 5 minutes and remove the cupcakes to cool on a wire rack.
For the frosting, beat the butter in a bowl until creamy. While continuing to beat, gradually add the powdered sugar. Add the strong coffee (1 tablespoon) and keep beating until you have a smooth mixture.
Using a piping bag, put the frosting on top of the cupcakes and decorate with shredded chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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