A super easy recipe for coffee cupcakes to please the adults in your home.
Author: Amira Ibrahim
2 1/4cupsall-purpose flour.
3/4cupunsweetened cocoa powder.
1 1/2teaspoonsbaking soda.
1cupstrong brewed coffeecooled- I've used instant coffee.
1container sour cream.8-ounce
A dash of vanilla powder or 1 teaspoon vanilla extract.
For the coffee frosting
For the raspberry filling
1to 1 1/2 cup of raspberry preserve.
Optional : Fresh raspberries for decoration.
Preheat the oven to 350 degrees F.
In a bowl mix flour, cocoa powder, sugar, salt, baking powder and baking soda well together.
Add the oils,eggs and your cup of coffee. Mix until everything is very well combined.
Fold in the sour cream.
Pour the batter into your muffin tin, fill 2/3 of each cup.
Bake for 15-20 minutes until a toothpick inserted in the middle comes out clean or do the spring test.
Meanwhile prepare the frosting
First we'll make a coffee mixture by mixing water, coffee and cocoa powder.
Cream butter,sugar and coffee mixture well together.
Fill the cupcakes with the raspberry filling , I've used Wilton tip #230.
Pipe the frosting and decorate your cupcakes.
Serve and enjoy.
*To get a stronger coffee flavor in your frosting you may use 6 Tablespoons of instant coffee and do not use cocoa powder at all, for a more chocolate-y flavor use 4 Tablespoons of cocoa powder and 2 Tablespoon of instant coffee.