It's official - I have a new favorite chocolate cupcake. (I do feel some pangs of guilt over the dethroning of my old favorite - the dark chocolate ganache cupcake - but I'll get over it.) I ran across this recipe on bakersroyale.com. This deep, dark, rich, coffee infused cupcake is the base for her double chocolate mocha crunch cupcake, her toffee crunch cupcake, her biscoff and Kahlua cupcakes, her caramel cappuccino royalle cupcakes and several others. It is really great basic chocolate cupcake that you can transform into all sorts of great cupcake creations. (By the way, I've tried almost all of her other cupcake recipes that use this same cake recipe.)
1 cup flour
1 cup plus 2 Tablespoons sugar
1/3 cup plus 2 Tablespoons cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter. melted
1 teaspoon vanilla
2 Tablespoons instant coffee
1/2 cup hot coffee
2/3 cup dark chocolate
2 Tablespoons heavy cream
4 Tablespoons powdered sugar
2 Tablespoons water
Combine flour, cocoa, sugar, baking soda and salt.
Stir instant coffee into hot coffee.
Combine eggs, butter and vanilla.
Add egg mixture to dry ingredients and beat on medium speed for 1 minute.
Pour coffee mixture into batter and stir until combined.
Scoop (or pour) batter into muffin cups.
Stir in enough water to make pouring consistency.