2 cups sugar
2 cups flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 cup butter (2 sticks)
1 cup strong black coffee
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk (add 1 tsp lemon juice to 1/2 cup milk if you don’t have buttermilk)
Preheat oven to 350 and place cupcake papers in muffin tins.
Combine dry ingredients in bowl of stand mixer.
Combine butter, coffee and cocoa in saucepan and cook over low heat, stirring often, until mixture boils. Pour into bowl of stand mixer and mix on low speed. Add eggs and buttermilk and mix on medium speed until well combined.
Ladle batter into prepared cupcake pans. Bake 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool slightly while you make the frosting.
1/4 cup butter (1/2 stick)
1/4 cup buttermilk (or regular milk with 1/2 tsp lemon juice added)
3 TBL unsweetened cocoa powder
2 cups confectioners sugar
Combine butter, buttermilk and cocoa powder in small saucepan, stirring often (you can use the same one you used for the cake-batter ingredients). When mixture boils, remove from heat.
In a large bowl, place 1 cup confectioners sugar, then pour in butter mixture. Mix with wire whisk, then add remaining confectioners sugar, 1/2 cup at a time, until frosting is smooth.
Gather topping ingredients and have everything ready before frosting cupcakes.
1/8 cup mini chocolate chips
24 perfect pecan halves
8 TBL salted caramel ice-cream topping
Frost 4 cupcakes at a time, then add pecan halves, a sprinkling of chocolate chips and some caramel drizzle to each cupcake. Repeat until all cupcakes are finished.
Makes 24 cupcakes.