This moist chocolate cupcake recipe makes 24 delicious cupcakes that also have coffee as one of the ingredients. They are topped with a creamy chocolate frosting.
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Preheat the oven to 350 degrees F.
Line 2 muffin tins with paper liners.
In a mixing bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
Using an electric mixer and large mixing bowl, beat the eggs, oil, vanilla and coffee together.
Alternating the flour and the milk, beat into the egg mixture. The batter will be runny.
Divide the batter into the 24 muffin cups, filling each one 3/4 full and place into the preheated oven for 20-23 minutes or until a toothpick inserted in the middle comes out clean.
Remove and place onto cooling racks. After 5 minutes place the cupcakes directly onto the cooling racks and let cool completely before frosting.
In a medium bowl, stir together the confectioners sugar and cocoa, and set aside.
In a large bowl of an electric mixer, cream butter then add in the sugar mixture and evaporated milk. Blend in vanilla.
Beat until light and fluffy.
If necessary, adjust consistency with more milk or sugar.
Transfer the frosting into a piping bag.
Pipe frosting onto each cupcake and garnish with cake candy.