Chocolate Coffee Cupcakes

 

As part of our Share the Love recipe swap, here’s another great one from our staff at Ethical Bean. If you’ve got a recipe to share that contains coffee as an ingredient, or goes great with a cup of coffee, we’d love to hear from you. Leave your recipe in the comment section below. Each recipe you send in is entered into a draw for a bag of freshly roasted Ethical Bean coffee!


Chocolate Coffee Cupcakes

Our infinitely energetic and cheerful Sales Rep., Michelle, has shared this recipe with us. It has everything you could possibly want. Chocolate. Coffee. Chocolate Icing. More chocolate…

Cake Ingredients
1 ½ cups of unsalted butter
2 ¼ cups of Fairtrade granulated sugar
1 tbsp pure Fairtrade organic vanilla extract
4 large free range eggs, lightly beaten
¾ cup of Fairtrade cocoa powder
½ cup of hot Ethical Bean coffee
1 cup of 2% milk
3 cups of organic all-purpose flour
1 tsp baking soda
1 tsp salt

Directions
Preheat oven to 350°F.
Cream together the butter and sugar with a mixer until fluffy. Add vanilla then slowly add the eggs, scraping down the sides of the bowl to make sure everything is mixed well.
In a separate bowl, mix together the cocoa powder and coffee until smooth. Add the milk, a bit at a time and whisk until completely mixed. Set aside.
In another bowl, sift together remaining dry ingredients.
In the mixer, alternate adding the dry ingredients and wet ingredients to the creamed butter mixture until everything is combined.
Scoop batter into cupcake tins until 2/3 full. Bake until cake tester inserted in the center comes out clean, about 17-20 minutes.
Decorate with chocolate icing when cooled.

Icing Ingredients
¼ cup butter, at room temperature
½ cup unsweetened Fairtrade cocoa powder
1/3 cup milk
1 tsp pure Fairtrade organic vanilla extract
3 cups Fairtrade icing sugar
A pinch of salt

Icing Directions
Blend butter and cocoa, beating continuously to get an even mixture.
Pour in milk and vanilla, and add a pinch of salt. Beat the mixture until smooth.
Stir in icing sugar and keep beating until you get a smooth, creamy mixture.
TIP: If your icing gets too thick, add a splash of milk to make it thinner.

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