Chocolate Cupcakes

Here is one of my favorite Cupcake recipes. These tasty little treats pack a little bit of a bite. With the expresso in the frosting as well as in the cake it makes for a great little bite to pick you up during the day, and lets face it we all have a little sweet tooth. So bake some of these treats and you get your pick-me-up as well as your desired chocolate intake for the day. All the ingredients in these cupcakes can be bought as KOSHER at your local grocery store. Eat, Enjoy, and INDULGE.

Preheat Oven to 350 Degrees

Chocolate CupCakes

2 Cups Sugar

1 3/4 Cups Flour

3/4 Cups dark chocolate Cocoa Powder

1 1/2 Teaspoon Baking Powder

1 1/2 Teaspoon Baking Soda

1 Teaspoon Salt

2 Eggs

1 cup Milk

1/2 Cup Vegetable Oil

2 teaspoons Vanilla Extract

1 Cup freshly Brewed Coffee

In a large mixing bowel add in the dry ingredients (Sugar, Flower, Cocoa Powder, Baking Soda, Baking Powder, and Salt). Mix until combined with a fork or a whisk. Next add in the wet ingredients (Eggs, Milk, Vegetable Oil, Vanilla Extract, and Coffee). Mix on low speed until all ingredients are combined and there are no more lumps (Batter will be Thin). Next spray a muffin pan with non-stick spray and fill each about 3/4 of the way to the top. Place into the oven and cook for about 18-21 minutes. Yields about 2 dozen.

Frosting

1/2 cup Butter at room temp.

16 oz. (2 cups) Confectioners Sugar

3 tb. Milk

1 tsp Vanilla Extract

1/2 vanilla bean pod finely chopped

1 tb. Expresso powder

In a large bowl mix the butter, milk, and vanilla Extract together. Slowly add the Confectioners Sugar a little at a time until all mixed together. fold in the expresso and the vanilla beans. Place in a refrigerator for about an hour before spreading.