Coffee Cupcakes with Vanilla Frosting

Inspired by this cake recipe from Hummingbird High

Tools + Supplies

• muffin pan

• cupcake liners

• stand mixer with whisk and paddle attachments

• icing bag with filling tip and star tip

Ingredients

• 2.5 cups all-purpose flour

• 1 packet istant espresso powder

• 1.5 tsp baking powder

• 1 tsp baking soda

• 1.75 cups granulated sugar

• 2 large eggs

• 1 tbsp vanilla extract

• 1 cup sour cream

• .5 cup canola oil

• .75 cup strong coffee, at room temp

• chocolate and caramel sauces for drizzling (optional)

• coffee chocolate candy for topping (optional)

Instructions

• Preheat oven to 350.

• In a medium bowl, combine flour, instant espresso, baking powder, and baking soda.

• In stand mixer with paddle attachment combine sugar, eggs, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add coffee.

• Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.

• Divide batter into cupcake liners and bake for 25-30 minutes.

• Let cupcakes cool completely before decorating.

• Top with whipped cream cream cheese icing, drizzled chocolate and caramel sauces (optional), and coffee chocolate candy (optional)