What goes good with coffee? I found myself wondering the same thing and the first thing that popped into my head was CHOCOLATE (of course.) I then decided that I was going to run a google search, because that’s what the internet is for – right?
Finally I decided on what combination I was going to throw in these cupcakes – cinnamon, hazelnut, and CHOCOLATE.
Tempted?
INGREDENTS
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup good quality cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons of cinnamon
2 eggs
1 cup hazelnut creamer
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup really hot coffee
DIRECTIONS
Heat oven to 350°F.  Prepare 24 cupcake tin-thingys.
Stir together sugar, flour, cocoa, baking powder, cinnamon, baking soda and salt in large bowl. Add eggs, creamer, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in hot coffee (batter will be thin). Pour batter into prepared pans.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes 24 lovelies.
——- Frosting: Chocolate Creme Icing
INGREDIENTS:
1- STICK OF ROOM TEMPERATURE BUTTER/MARGARINE – cut up into tablespoon sized chucks
6- cups of powdered sugar
4oz – cream cheese – room temperature
2- tablespoons of heavy cream, or more if you need to thin down the icing.
1- tablespoon of vanilla
A pinch of salt.
DIRECTIONS:
Cream together the butter and the cream cheese till smooth, add the powdered sugar, vanilla, salt, and heavy cream. If it is still not to the consistancy you like it – add more powdered sugar or more heavy cream.
When you go to ice the cupcakes – make sure that they are completely cool. Top with some sort of sprinkles if you want… and enjoy.
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