I love making cupcakes! They are pretty much one of my favorite things. A cup of cake! Perfection!
Whenever I get a craving for chocolate, I am tempted to run to the bakery down the street and get a chocolate cupcake. Tempted….Instead, I pull out the flour, sugar, Hershey’s cocoa, eggs, milk and all things yummy to make my own cupcake. It’s so worth it to make one yourself…from scratch. Mmm mm.
I’ve decided to share the love by posting one of my favorite chocolate cake recipes. My expectations for chocolate cakes are very high and this is by far the best!
“a small cake, the size of an individual portion, baked in a cup-shaped mold”
Check out this super cute Washi Tape Band that my sister made/blogged about here!
I LOVE WASHI TAPE
For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder
Mix the espresso powder into the vanilla until dissolved; set aside.
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.