Chocolate Cupcakes with Golden Coffee Buttercream

Categories:

Prep Time

20 minutes

Cook Time

20 minutes

Servings

Cupcakes

2 1/4 cups all-purpose flour 2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa 2/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon baking powder 1/2 teaspoon baking powder
2 cups Domino® Golden Sugar 2 cups Domino® Golden Sugar
3/4 cup water 3/4 cup water
1/2 cup vegetable oil 1/2 cup vegetable oil
3 eggs 3 eggs
1 (8 oz.) container sour cream 1 (8 oz.) container sour cream

Golden Coffee Buttercream

3/4 cup Domino® Golden Sugar 3/4 cup Domino® Golden Sugar
2 tablespoons butter, softened 2 tablespoons butter, softened
¼ teaspoon instant coffee or espresso ¼ teaspoon instant coffee or espresso
2-3 tablespoons whole milk, warmed to 110 F 2-3 tablespoons whole milk, warmed to 110 F

Instructions

Cupcake

Step 1

Preheat oven to 350°F. Prepare 24 muffin cups with paper liners.

Step 2

Sift or whisk together flour, cocoa, baking soda, salt and baking powder.

Step 3

In a mixing bowl beat sugar, water, oil, and egg together until blended.

Add sour cream and beat on medium speed until blended. Stir in flour and cocoa mixture until combined and smooth. Portion ¼ cup of batter into each prepared muffin tin.

Step 4

Bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack.

Golden Coffee Buttercream

Step 1

Pulverize the golden sugar in the spice grinder in batches until the sugar resembles Confectioners’ sugar.

Step 2

Dissolve coffee in warm milk and hold aside. In a mixer bowl, beat sugar with butter until smooth. Add coffee and milk mixture and continue to beat 3-5 minutes, adding a bit more milk, as needed, until desired spreading consistency is reached.

Step 3

Use a butter knife to add frosting to half of each cupcake, leaving a half bare.