Coffee Break Chocolate Chunk Cupcakes

Coffee Break Chocolate Chunk Cupcakes

• • 2 cups all-purpose flour

  • 3/4 cup cocoa powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup (2 sticks) butter, softened to room temperature

  • 1 3/4 cup granulated sugar

  • 6 tablespoons instant coffee

  • 4 eggs

  • 2 tablespoons milk

  • 1 tablespoon vanilla

  • 8 ounces sour cream

  • 1 cup chocolate chunks

Preheat the oven to 350 F. Combine flour, cocoa, baking soda and salt in a bowl and set aside.

Beat the butter, sugar and instant coffee on medium speed for 5 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla and beat well.

On low speed, add the flour mixture and sour cream, alternating each a spoonful at a time. After both are added, beat the cake batter on medium speed for 2 minutes. Fold in the chocolate chunks.

Line baking pans with cupcake liners and fill liners 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean. Cool completely on wire racks.

Makes 30 cupcakes.

Frosting

• • 3 1/2 ounces semi-sweet baking chocolate, melted and cooled

  • 8 ounces cream cheese, softened to room temperature

  • 1 tablespoon vanilla

  • 4 cups powdered sugar

Beat cream cheese for several minutes, then add melted chocolate and vanilla and beat until smooth. Add the powdered sugar, 1/4 cup at a time, until you have reached the desired consistency. Add more powdered sugar for a thicker frosting, or a little milk for a thinner frosting. Pipe onto cooled cupcakes.