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Chocolate buttercream Frosting Cupcake with Black coffee
Chocolate buttercream Frosting Cupcake with Black coffee

Before you jump to Chocolate buttercream Frosting Cupcake with Black coffee recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

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Green tea is excellent for moods. You knew it had to be in here somewhere, right? Green tea has been found to be chock-full of an amino acid referred to as L-theanine. Studies show that this particular amino acid can actually induce brain waves. This helps better your mental focus while relaxing the rest of your body. You were already aware that that green tea helps you be better. Now you know that it helps you to raise your moods also!

You can see, you don’t need to eat junk food or foods that are not good for you so you can feel better! Test out these suggestions instead!

We hope you got insight from reading it, now let’s go back to chocolate buttercream frosting cupcake with black coffee recipe. You can cook chocolate buttercream frosting cupcake with black coffee using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Chocolate buttercream Frosting Cupcake with Black coffee:
  1. Provide 250 g unsalted butter, softened
  2. Provide 250 g caster sugar
  3. Take 250 g self-raising flour
  4. Use 4 medium eggs
  5. You need 4 tablespoons milk
  6. You need Ice-cream scoop (optional)
  7. Prepare 2 x 12-hole muffin tins
  8. Prepare 2 tablespoons Coco powder
  9. Provide Chocolate Buttercream Frosting
  10. Prepare 140 g/5oz butter, softened
  11. Take 280 g/10oz icing sugar
  12. Use 25 g cocoa powder
  13. Take 75 g dark chocolate, melted
Instructions to make Chocolate buttercream Frosting Cupcake with Black coffee:
  2. Set the oven to 180C. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, eggs, milk and whisk until the mixture is smooth. For chocolate cupcakes, include 2tbsp Coco powder in batter and whisk until the mixture smooth. I made half and half. - - Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the muffin tins.
  3. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour and chocolate cupcakes are brown. - - Remove the tins from the oven. Sprinkle some self-rising flour or Icing sugar. Leave the cupcakes to cool in the tins for a few minutes.
  4. Topping Chocolate Buttercream Frosting: For the chocolate variation, Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined. To frost the cupcake, scoop out the frosting using the cookie dough scooper and drop the frosting on the top of the cupcake. Then spin your spoon or spatula in a circle, pushing the frosting out to the edges as you spin the cupcake.
  5. On chocolate cupcakes, Omit Coca powder from buttercream.
  6. For Decorating: These cupcakes are ideal for making with children and can be decorated with chocolate syrup, icing, buttercream or drizzled in chocolate. They’ll love using their imagination to decorate these delicious treats but beware, it might get messy!. Place on top- center, cherry. It's ready to serve. Serve with black Coffee☕.

I loved how light and fluffy the frosting was, easy to spread with just a light chocolate flavoring, and plenty of heavenly coffee. I did add a bit extra espresso, and instead of mixing the ingredients all together I whipped up the butter, added the cocoa and coffee, and lastly added the sugar until it was perfect for me. Almost too good to be true, it's so simple. Thank you very much for sharing. Rich and moist dark chocolate and coffee cupcakes with a silky Baileys® Irish cream buttercream icing.

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