Feather Light Chocolate Cupcakes With Buttercream Frosting

Lighter than if you used a cake mix!

Cupcake Ingredients:

6.5 ozs of flour

1 cup of sugar

3 ozs of unsweetened cocoa powder

1 tsp baking soda

1/2 tsp of baking powder

1/2 cup of whole milk

1/4 cup of vegetable oil

1 large egg

1/2 tsp of vanilla extract

1/2 cup of freshly brewed coffee

Directions for the cupcakes:

Pre-heat the oven to 350 degrees with oven rack a third up.

Line a silicon muffin holder with paper liners and set aside.  Place the muffin holder onto a cookie sheet.

Sift the flour, baking soda, and baking powder in an electric mixer with paddle attachment on low speed until combined.

In a separate bowl, milk, oil, egg and vanilla. Whisk until combined.  Slowly add the wet ingredients into the electric mixer on low speed.  With the mixer still on low speed, add the coffee and stir just until combined.  Scrape down the sides and mix once more.

Because the mixture is very liquid, pour it into a liquid measuring cup, large enough to hold the mixture.  Carefully pour equal amounts into the muffin cups.

Bake for 20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.

Remove from the oven and cool for 30 minutes. Remove the cupcakes and place them on a cooling rack until they are completely cooled.   Store at room temperature in a sealed container.

Ingredients for the frosting:

10 ounces of semi-sweet chocolate chips

2 sticks of unsalted butter at room temperature

1 large egg yolk

1 tsp of vanilla extract

1 ¼ cups of icing sugar

1 tbsp of instant coffee + 1 tsp of hot tap water

Directions for the frosting:

Place the chocolate chips in a double boiler and stir over medium heat until completely melted. Remove from heat and let it cool to room temperature.

Beat the butter in an electric mixer fitted with a paddle on medium speed until fluffy (about 3 mins).  Add the egg yolk and vanilla and beat another 3 minutes. Turn the mixer down to low speed and gradually add the icing sugar. Scrap down the sides of the pan as needed and continue to mix until well combined. Add the instant coffee dissolved in the hot tap water.  Add the room temperature melted chocolate until just blended.

Fit a tip of your choice to a pastry bag and fill it with the frosting. Decorate the cupcakes.  Now they are ready to serve.