German Chocolate Cupcakes with Espresso Frosting

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• German Chocolate Cupcakes
• 1 3/4 cup flour
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt salt
• 1 1/2 sticks unsalted butter
• 2/3 cups sugar
• 2/3 cups light brown sugar, packed
• 2 eggs
• 1 tsp vanilla
• 1 cup buttermilk
• 1/2 cup sour cream
• 2 tbsp freshly brewed coffee, cooled
• Espresso Frosting
• Yields: 2 cups
• 1 stick (1/2 cup) butter
• 2/3 cup unsweetened Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract
• 2 tbsp of freshly brewed coffee, cooled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C) and line muffin pans with paper liners.

2. Whisk the flour, unsweetened cocoa powder, baking soda and salt in a bowl until evenly combined.

3. Beat the unsalted butter with the sugar and light brown sugar until light and fluffy, about 3 minutes.

4. Beat in the eggs one at a time, then the vanilla. Mix in the buttermilk, sour cream and cooled coffee until smooth.

5. Add the dry ingredients to the wet mixture in two additions, mixing on low just until no dry streaks remain.

6. Divide the batter among the liners, filling each about two-thirds full. Bake 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

7. Cool the cupcakes in the pans for 5 minutes, then move them to a rack and let them cool completely.

8. For the frosting, beat the butter until creamy. Add the unsweetened cocoa and powdered sugar and beat on low until combined.

9. Add the milk, vanilla extract and cooled coffee, then beat on medium for 3 minutes until smooth and fluffy.

10. Spread or pipe the frosting over the completely cooled cupcakes and serve.