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.
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
1 cup hazelnut creamer
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup really hot coffee
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
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.
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.