Almost Crazy Chocolate Espresso Cupcakes

Almost Crazy Chocolate Espresso Cupcakes
Almost Crazy Chocolate Espresso Cupcakes

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

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