Chocolate Coffee Cupcakes With Chocolate Cream Cheese Frosting

You know that part of Douglas Adams’ Hitchhikers Guide to the Galaxy where Arthur gets the ship’s Nutri-Matic machine to make him a drink that is “something almost, but not quite, entirely unlike tea?”

That’s what this recipe is.

I saw a cake on the web and didn’t have the ingredients for most of it (the original had cashews and a salted caramel layer) but the chocolate cake and frosting intrigued me enough to give the rest of it a try, with some substitutions, of course. I also switched it to cupcakes because readers of my blog know I think cupcakes have a better frosting to cake ratio.

The results are deliciously chocolately cupcakes that are almost, but not quite, entirely unlike Anna Olson’s Caramel Cashew Chocolate Cake.

Chocolate Coffee Cupcakes with Chocolate Cream Cheese Frosting

4 ounces bittersweet or semisweet chocolate, chopped
1/2 cup hot coffee
2 cups all-purpose flour
¼ cup Dutch process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed light brown sugar
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 teaspoon Kahula or vanilla extract

Frosting
2 cups confectioners sugar
⅓ cup Dutch process cocoa powder
½ cup unsalted butter
4 ounces bittersweet or semisweet chocolate, chopped
1/2 package cream cheese (4 ounces), softened
2 teaspoons vanilla extract

Preheat the oven to 350°F.  Place 24 cupcake liners in muffin/cupcake pans.

In a medium bowl, place the chopped chocolate and pour the hot coffee over top, letting it sit a minute to soften. Whisk gently to combine.

Sift together the flour, cocoa powder, baking powder, baking soda and salt. With a stand mixer, beat the brown sugar, buttermilk, oil, eggs and Kahlua (or vanilla) together until smooth. Add the flour mixture to this and mix well. Pour in the chocolate mixture (the batter will be fluid). Divide the batter evenly between the prepared cupcake cups.

Bake for about 15 minutes and switch and rotate pans. Cook for an additional 10 -15 minutes, until a tester inserted in the centre of the cupcakes comes out clean. Allow to cool in pan for 15 minutes and then turn them out to cool completely.

For the frosting, sift the powdered sugar and cocoa powder together. Melt the chocolate and butter in a double boiler. Remove from the heat. In a stand mixer, beat the cream cheese and vanilla. Add in the chocolate butter mixture. Scrape down the bowl well and then add the sugar cocoa mix and beat until smooth. Frost the cupcakes with a generous amount. Eat any extra with a spoon.

 

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