made by Miranda
This recipes makes a nice small batch of 12 cupcakes - and they are super moist and delish. I highly recommend this cake recipe - it's downsized and slightly altered from Beatty's chocolate cake on the food network. So good. The icing is my own mixture with a titch of cream cheese added to the usual butter. It just gives it great flavor without being a total cream cheesey icing (more for carrot and pumpkin cakes). I don't know...I'm a huge fan!
For the cupcakes:
1 cup flour
1 cup white sugar
1/3 cup + 1 Tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup plain yogurt (or buttermilk)
1/4 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup hot coffee
For the icing:
6 Tbsp butter, softened to room temp
2 oz cream cheese, softened to room temp (1/4 of a regular package)
1 tsp vanilla
1 Tbsp milk or half and half
1 1/2 -2 cups confectioners sugar
To make:
Prepare a 12-cupcake pan either by greasing it or lining it with cupcake papers. Preheat oven to 350.
Toss together your flour, sugar, cocoa, soda, powder and salt in a bowl and set aside.
Whisk together the rest of the ingredients and then add to the dry, mixing just until dry ingredients are incorporated.
Divide your batter among the 12 cupcake cups, filling them 2/3- 3/4 full (batter will rise and overflow if they are too full). You may get a few extra cupcakes out of the batter.
Bake for about 20 minutes or until a toothpick comes out clean. Cool slightly in the pan and then completely on a wire rack.
For the icing:
Beat butter and cream cheese for about 3 minutes in a mixer until smooth. Add milk, vanilla and 1 cup of confectioners sugar and beat well, scrape sides and then beat again. Add more sugar, 1/4 cup at a time, until you've reached a smooth and creamy but spreadable consistency.
Enjoy!
1 cup flour
1 cup white sugar
1/3 cup + 1 Tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup plain yogurt (or buttermilk)
1/4 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup hot coffee
For the icing:
6 Tbsp butter, softened to room temp
2 oz cream cheese, softened to room temp (1/4 of a regular package)
1 tsp vanilla
1 Tbsp milk or half and half
1 1/2 -2 cups confectioners sugar
To make:
Prepare a 12-cupcake pan either by greasing it or lining it with cupcake papers. Preheat oven to 350.
Toss together your flour, sugar, cocoa, soda, powder and salt in a bowl and set aside.
Whisk together the rest of the ingredients and then add to the dry, mixing just until dry ingredients are incorporated.
Divide your batter among the 12 cupcake cups, filling them 2/3- 3/4 full (batter will rise and overflow if they are too full). You may get a few extra cupcakes out of the batter.
Bake for about 20 minutes or until a toothpick comes out clean. Cool slightly in the pan and then completely on a wire rack.
For the icing:
Beat butter and cream cheese for about 3 minutes in a mixer until smooth. Add milk, vanilla and 1 cup of confectioners sugar and beat well, scrape sides and then beat again. Add more sugar, 1/4 cup at a time, until you've reached a smooth and creamy but spreadable consistency.
Enjoy!
