We have a sign in our kitchen that says "This home runs on love, laughter, and cups of strong coffee." We are coffee fanatics (what you would guess as owners of a coffee roasting business!). What better way to enjoy a little extra coffee than in a cupcake? A little boost of caffeine and the combined flavors of coffee and chocolate - yes please. I adapted this recipe to make a truly fantastic dessert. Give these cupcakes a try and let us know what you think! (Find cold brew cans for sale at these retailers). - Laura Adams
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetended cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
1 cup nitro Punch in the Face cold brew coffee (from can) - save the rest of the coffee for the frosting!
3 large eggs
8 ounces sour cream
1 tsp vanilla extract
1 cup butter (softened)
6 cups confectioners' sugar
1/2 cup nitro cold brew coffee
Ground coffee, coffee beans for garnish if desired
Preheat the oven to 350 degrees F. Line 24-30 muffin pans with paper liners and set aside.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
Pipe on the Coffee Buttercream frosting over the cupcakes (or spread on) and garnish with coffee grounds/coffee beans as desired.
COFFEE BUTTERCREAM FROSTING:
In a large bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar 1 cup at a time, beating until smooth, then beat in the coffee.