| For the Cupcakes | |
1 | Preheat oven to 350 |
2 | Sift together cocoa powder, flour, baking soda, baking powder, and salt. |
3 | Measure sugar into the small mixer bowl, add the remaining dry ingredients and whisk to combine. |
4 | Combine eggs, water, buttermilk, vanilla and oil. |
5 | Add wet ingredients slowly to the dry, with the mixer on low. Whisk until smooth, 1-2 minutes. |
6 | Use small ice cream scoop to measure into cupcake pans. Bake about 15-18 minutes. Use a skewer to check for doneness, there should be no crumbs on it! Cake should spring-back when touched with a fingertip. Remove from cupcakes pan and cool completely before frosting. |
| For the Buttercream | |
7 | In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl. Dissolve instant espresso in vanilla and cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. |
| To Serve | |
8 | Frost with espresso buttercream. Enjoy! |
Items assigned to this store will be reassigned to "any store."
If you have a change of heart later, you can always add it back. :)
If you have a change of heart later, you can always add it back. :)
