Via Julie Hasson: 125 Best Cupcake Recipes - adapted by Isabelle
Yeld: 12 cupcakes
Preparation: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
180 g (1 1/2 cups) flour
150 g (3/4 cup) sugar
10 ml (2 tsp.) baking powder
22,5 ml (1 1/2 tbsp.) instant espresso coffee
5 ml (1 tsp.) cinnamon
1 ml (1/4 tsp.) salt
100 g (3/4 cup) chocolate chips
100 ml (1/3cup) oil
175 ml (3/4 cup) yogurt
Preheat oven to 350°F (180°C).
Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, chocolate chips, instant espresso and cinnamon.
In another bowl, combine oil, egg and yogurt.
Add liquid ingredients to dry ingredients and mix gently.
Pour the batter among muffin cups.
Bake approximately 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool on rack 10 minutes before removing from pan.
Via Martha Stewart's book: Cupcakes - adapted by Isabelle
160 g (3/4 cup) butter, room tempearture
225 g (2 cups) confectionners’ sugar
15 ml (1 tbsp) instant espresso coffee
15 ml (1 tbsp) milk
2,5 ml (1/2 tsp.) pure vanilla extract
Mix the instant espresso coffee with milk. Set aside.
With a electric mix, beat butter at medium speed about 2 minutes.
Reduce speed and add the confectionners’ sugar 60 g (1/2 cup) at a time.
Beating well after each addition.
Add the milk and the vanilla, beat well.
If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.
Before using, bring to room temperature.