Rich Chocolate Cupcakes with Vanilla Bean Frosting
Tools + Supplies
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tip
1.75 cups all-purpose flour
.75 cups cocoa powder (I did half regular, half special dark)
1 packet instant 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
.75 cup semi-sweet chocolate chips
Preheat oven to 350.
In a medium bowl, combine flour, cocoa powder, 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.
Once everything is mixed, gently mix in chocolate chips
Divide batter into cupcake liners and bake for 25-30 minutes.
Let cupcakes cool completely before decorating.
Top with whipped cream cream cheese icing with added vanilla beans or vanilla paste