Dark Chocolate Espresso Cupcakes by Rachel

It's been a while since I baked because I've been sick, but now that I'm feeling much better I had to break out some chocolate and make something.

Cupcakes!  Of course!

For Christmas, my future mother-in-law bought me a frosting set, so it was time to break that out and practice.

Ingredients

1 cup flour
1/4 tsp baking soda
1 tsp baking powder
1/4 salt
1/4 unsweetened cocoa powder
4 oz. strong espresso, room temperature
1 tbsp whole milk
1 tbsp olive oil
1 cup sugar
1 egg, room temperature
1 tsp vanilla extract
1 stick unsalted butter, softened, not melted
dark chocolate to taste (I used 1/2 a bar, crushed)

Frosting
1 stick unsalted butter, softened
1/2 cup powdered sugar
2 tbsp whole milk




- Preheat your oven to 350 degrees Fahrenheit.

- Sift together the flour, baking soda, baking powder, salt and cocoa powder together.  You want these dry ingredients to be well incorporated.

- In a separate bowl, mix together the softened butter and the sugar on a medium speed until the butter starts to turn almost white.  Add in the egg and let it mix until just incorporated.

- Change the speed of the mixture to low and add in 1/3 of the dry mixture.  Once it's almost incorporated, add in the espresso all at once.

- Add in the next 1/3 of the dry mixture.  When it's almost fully mixed in, add the 1 tbsp of milk.

- Add in the final 1/3 of the dry mixture and then add in the olive oil.  When that's incorporated, add in the vanilla extract.  Once it is incorporated, remove from the mixer.  Hand-mix in the crushed chocolate.

- Line your cupcake pan with cupcake wrappers.  Spoon in about 2.5 tbsp of batter per cupcake wrapper.

Ooo...pretty colors!

- Place in the oven and bake for about 17-20 minutes.  Be careful not to over bake!  You don't want dry cupcakes!


- Remove from the oven and let them cool completely before frosting.

- Make the frosting by mixing in all the frosting ingredients with a hand mixer.  If it's too stiff, add a little milk.  If it's too soft, add a little more powdered sugar.

- Put the frosting in a piping bag and do your work!  For me, it's more about the taste than the look (I just tell myself that because I am far from perfecting my frosting techniques...), but take your time and go slowly.  An even squeeze on the icing bag seems to get the best result.