Almost Crazy Chocolate Espresso Cupcakes

Almost Crazy Chocolate Espresso Cupcakes

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Espresso has always been famously paired with Chocolate. These are super easy to make! Enjoy your sweet and perfect chocolate espresso cupcakes. SERIOUSLY YUMMY!

Yield: About 27 Cupcakes Recipe Type: Cookies

Ingredients:

For Cake:
• 1 tsp Salt 1/4 oz.
• 2 C Sugar 15 3/4 oz.
• 1 1/2 tsp Baking Soda 1/4 oz.
• 3 tsp Vanilla Extract 1/8 oz.
• 1 1/2 tsp Baking Powder 1/4 oz.
• 2 Large Eggs at Room Temperature.
• 1 3/4 C Whole Wheat Unbleached White Flour *see note 10 1/4 oz.
• 1 C Milk at Room Temperature 8 oz.
• 1/2 C Espresso or Strong Coffee 4 oz.
• 1/2 C Boiling Water **See Note 4 oz.
• 1/2 C Coconut Oil Melted and Cooled (4 oz).
• 3/4 C Unsweetened Dutch Process Cocoa 3 1/4 oz.
For Icing:
• 1 Tbs Vanilla Extract 1/8 oz.
• 2 1/2 C Powder Sugar 8 5/8 oz.
• 2/3 C Hershey's Special Dark Cocoa 2 oz.
• 1/4 C + 2 TBS Milk at Room Temperature 3 oz.
• 2 oz Sticks of Unsalted Butter at Room Temperature 8.

Notes:

*Unbleached white flour may also be used instead of Whole Wheat White, but the texture will be slightly different.

**Omit the water and use 1 C of very hot strong coffee for a BIG bold espresso flavored cupcake!

Get Directions & Instructions @ Vanilla and Bean