Prepare cupcake tins with cupcake liners. In large bowl, beat sugar and butter until blended, then increase speed and beat until light and fluffy, about 6 or 7 minutes, clearing sides and bottom of bowl with spatula every few minutes.
Reduce speed to low and add eggs, buttermilk, coffee and vanilla.
Then add baking soda, flour, salt, cocoa and coffee powder, beating until well mixed, constantly scraping sides of bowl with spatula.
Increase speed to high and beat 2 minutes, scraping bowl once or twice more.
Here is the first part of getting professional looking cupcakes at home: making them all the same size. I have tried with a measuring cup, but it is very difficult. What does work is a handy-dandy batter dispenser.
Bake 18 to 20 minutes or until toothpick comes out clean.
I like this recipe because the cupcakes are light yet don't rise too high so the tops do not need to be cut off.
Make the buttercream: Beat the butter until soft, then adding the sugar, cocoa, coffee, and salt, and mix until creamy and smooth.
Then continue to add more coffee until a soft spreadable or pipeable consistency is reached.
The next step to professional looking cupcakes is the decorating.
Fill a piping bag and use whichever tip you like ( I used a #2D tip) and slowly, but smoothly pipe out the frosting. (See my site for a tutorial.)
Notes
Omit the coffee if you want plain chocolate frosting.
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