This is a half cheat Cupcake. I made the Cupcakes from scratch but asked Chuck to go to the store to get the frosting for me and he did ( sweet man) Every time I make frosting here it melts so fast off the cake it's crazy. So you know the store bought kind is easy and convenient and it does't melt off the Cupcake in this hot humid jungle. These babies are headed to the beach for a friends birthday party.
2 cups of flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon expresso powder
1/2 cup unsweetened coco powder
1 1/3 sticks of softened butter
1 teaspoon vanilla X
1 1/2 cups of sugar
1 cup milk
Heat the oven to 350 degrees and line your muffin tin with cupcake liners. Mix flour, soda, salt, espresso powder and cocoa powder together, I always sift my coco power into the flour because it has lumps. Set aside
Using a hand mixer cream the butter well. Add the sugar and vanilla and mix to combine. Add the eggs one at a time and mix well I always count to 40 for each egg. Yes I am nuts.
On the lowest speed alternately add the dry ingredients in three additions and the milk in two, ending with the flour mixture. Beat until smooth and combined. Please don't over work the batter. Keep it fluffy!!
Scoop the batter into the cupcake cups ,I used a small gravy spoon, it worked well. Fill about 2/3 full and no need to smooth the tops.
Bake the Cupcakes for about 20-25 minutes, mine took 20 in my tiny oven. Let cool a bit and frost.
This recipe is from The NYT and I only changed it a bit.