LAUREN HABERMEHL FOR TASTE OF HOME

YIELD: 12 cupcakes / TOTAL TIME: 38 mins

Ingredients:

CUPCAKES:

  • 1/4 cup brewed coffee, cooled
  • 2 tablespoons baking cocoa
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons green food coloring
  • 1 teaspoon vanilla extract

FROSTING:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3-1/2 cups confectioners’ sugar
  • Sprinkles or edible decorations, optional

Directions:

  1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
  2. In a small glass measuring cup, whisk together brewed coffee and cocoa powder until combined; set aside. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream sugar and butter for 3-4 minutes or until smooth and creamy. Add oil; beat vigorously for 2 minutes or until pale in color. Add egg, buttermilk, food coloring and vanilla extract; beat another 1-2 minutes or until evenly combined. Gradually add dry ingredients to the creamed mixture, stirring after each addition until no dry patches remain. Stir in coffee/cocoa powder mixture until smooth.
  4. Fill each muffin cup about two-thirds full with batter. Tap the pan gently on the counter to release any air bubbles. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean; let cool 5 minutes. Remove cupcakes from the muffin tin; transfer to a wire rack to cool completely.
  5. In a clean stand mixer bowl fitted with the paddle attachment, beat butter and cream cheese 3-4 minutes or until smooth and fluffy. Add vanilla extract and salt; beat another 30 seconds to combine. With the mixer on low speed, gradually add confectioners’ sugar; continue to mix until completely combined.
  6. Fill a pastry bag fitted with a large star or round tip with the prepared frosting. Pipe a generous swirl of frosting on top of each cooled cupcake. Decorate with sprinkles and edible decorations, if desired.

LAUREN HABERMEHL FOR TASTE OF HOME