I haven’t written a blog post in a long time, in fact this is only my second post since my wonderful son was born in early October. Although I’ve still been baking and cooking up a storm, I just haven’t found the time or energy to write a post. It seemed fitting that this be my first post in a long while as this cake is one of my mainstays. It’s everything a chocolate cake should be, but often isn’t: moist, incredibly chocolatey, but not too sweet. I’ve been making it for years and it’s become one of my husband’s favourites. I make variations of this recipe, sometimes using chocolate milk or liquor (Khalua) in place of the coffee depending on who my audience is. I’ve even added pureed raspberries to the mix which gave a delicious fresh fruitiness to the cake. This cake is delicious with chocolate chips added, however they often sink to the bottom because it is so moist. My favourite way to serve it is with my incredibly rich cream cheese icing (from my Moist Spiced Carrot Cake recipe). I hope you enjoy it as much as we do!
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup cold brewed coffee
1 cup buttermilk (I just use a cup of milk and a tsp of lemon left to sit until it curdles)
1/2 cup vegetable oil
Kitchen mixer (or a large bowl and whisk)
First, preheat your oven to 350 F and line your muffin pan. Sift together your dry ingredients then make a well in the center of your mix.
Add your wet ingredients into the well in the center.
Pour your batter into the muffin papers, being careful to leave some space at the top: this recipe expands in the oven.
Bake about 15 minutes, or until a toothpick comes out clean when inserted. Transfer immediately to a cooling rack while you prepare your icing.
1 lb cream cheese, room temperature
1 cup unsalted butter, room temperature
3 ½ cups icing sugar
1 tsp vanilla extract
Beat your cream cheese and butter on high until smooth then reduce the heat to low and slowly beat in the icing sugar and vanilla. Add your icing sugar 1/2 cup at a time to avoid a mess. Increase the speed to high and continue to beat until your icing is smooth and fluffy.
I was making these particular cupcakes for a birthday so I decided to colour the icing. Whenever I colour any icing I use Wilton gel food colouring; you only need a few drops and it doesn’t thin out the icing. I always add the colouring after the icing is finished, adding a little more until the desired effect is reached. I’m definitely not a cake decorator and value taste over aesthetic, but it is nice to see a little swirl of colourful icing on top of a yummy cupcake.
The final result!