Cupcake Ingredients

• 2 cups hot strong coffee
• 1 cup cocoa powder
• 2¾ cups flour
• 2 teaspoons Baking Soda
• ¾ teaspoon Baking Powder
• ¼ teaspoon Salt
• 115g unsalted Butter
• 1 cup Sugar
• 2 cups Brown Sugar
• 1 tablespoon Vanilla extract
• 4 Eggs

Tip: You can get away with salted butter by reducing the amount of salt. Butters differ in their salt content, so no exact rule can be given for this.

Method

1. Mix cocoa powder and coffee until it resembles a smooth chocolate sauce; set aside to cool.
2. In a large bowl or stand mixer, cream butter, sugar, and brown sugar until nice and fluffy.
3. Sift flour, baking soda, baking powder, and salt together.
4. Add vanilla and eggs one at a time, beating well after each one. Slowly mix in sifted dry ingredients (about 2 minutes).
5. Add chocolate-coffee mixture and mix until the batter is smooth (about 2-3 minutes).
6. Line standard muffin tins with paper liners and fill with mixture until ⅔ full.
   Tip: Using ice cream scoops makes it easy to use the same amount for every cupcake.
7. Bake about 10-12 minutes in an oven pre-heated to 180°C. Due to the small size of these it is easy to overcook them, making them dry.
8. Cool in pan for 5 minutes before removing and allow to cool on a wire rack.
9. Decorate with chocolate icing, coffee icing, or a mixture of both.

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