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.
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