Happy Halloween! This is my favorite time of the year. It signals the start to the holiday season. For the next couple of months, my kitchen will be hopping. I will be whipping up all kinds of goodies for class parties, family functions, cookie swaps and so much more. Phew…I am getting tired just thinking about it!
I thought I’d share one of my favorite cupcake recipes today. Now, I am not a coffee fan but coffee in chocolate cupcakes is phenomenal. The combination is just fantastic and even though there is a fair amount of coffee in this recipe, they don’t come off as having a heavy coffee flavor.
Once you get them made you can make them into a fun holiday treat – Ghost Cupcakes! A big round decorating tip and a few well placed chocolate chips make for a cute cupcake that’s sure to make everyone smile.
- 1 cup sugar
- ½ cup butter, softened to room temperature
- 2 eggs
- 1¾ cups all purpose flour, sifted
- 2 tsp baking powder
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder, sifted
- 1 cup brewed coffee, chilled
- ½ teaspoon vanilla extract
- ¼ cup semi sweet chocolate chips
- Preheat oven to 350 degrees
- Combine flour, baking powder, salt and cocoa in a large bowl, set aside
- Combine coffee and vanilla, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 - 3 minutes).
- Add eggs to butter mixture, one at a time, mixing well after each addition.
- Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
- Fold in chocolate chips.
- Line 2 muffin pans with cupcake liners (18 liners total).
- Fill each liner with ¼ cup of mixture.
- Bake for 20 minutes or until a toothpick comes out clean.
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#7 Fold in chocolate chips, you forgot add that to the ingredient list. How much? 1 c. , 2c.?
Sorry about that… it’s ¼ cup semi sweet chocolate chips