These cupcakes are a perfect Valentine’s treat for your someone special. They are rich, moist and chocolatey – topped with fresh strawberry Swiss meringue icing and cute chocolate heart arrows.
Author:Alie Romano
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Yield:36 1x
Category:Dessert
Cuisine:American
Ingredients
UnitsScale
1/2cup unsalted butter, at room temperature
2cups sugar
2 eggs, at room temperature
1 teaspoon vanilla
1 3/4cup flour
3/4cup good cocoa powder (dark)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1cup buttermilk
1cup strong brewed coffee
Instructions
Line 2 – 3 muffin tins with cupcake liners, set aside.
Preheat your oven to 350ËšF.
In a large mixing bowl, beat butter and sugar together until light and fluffy.
Add eggs, one at a time and vanilla, beat well.
In a separate bowl sift together flour, cocoa powder, baking soda, baking powder and salt, mix well. Set aside.
In a small bowl (or a measuring cup) mix together brewed coffee and buttermilk.
With the mixer on low speed, add your dry ingredients and coffee mixture to your butter mixture, alternating dry and wet 2 to 3 times.
Pour the batter into your prepared muffin cups. Note these cupcakes do not rise very much so you can be a little more generous in filling each cup. For better consistency use an ice-cream scoop to scoop batter into each muffin cup.
Bake for approx. 30 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
Ice with Strawberry Swiss Meringue Icing (recipe below).