These rich, delectable cupcakes can be topped with your choice of espresso or classic chocolate frosting.
Ingredients
For the cupcakes:
- 1 cup (250 mL) all-purpose flour
- ¼ cup (60 mL) cocoa powder
- 1 tsp (5 mL) baking powder
- ½ tsp (2.5 mL) baking soda
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) sugar
- ½ cup (125 mL) canola oil
- ½ cup (125 mL) milk
- 1/3 cup (75 mL) espresso or strong coffee
- 1 tsp (5 mL) vanilla extract
- 1 large egg
For the espresso frosting:
- ½ cup (125 ml) butter
- 3 cups (750 ml) icing sugar
- 2 tbsp (30 mL) espresso
- 1 tbsp (15 mL) milk
For the chocolate frosting:
- ½ cup (125 ml) butter
- 2 cups (500 mL) icing sugar
- 3 tbsp (45 mL) cocoa powder
- 1 tbsp (15 mL) milk
- 1 tsp (5 mL) vanilla extract
Preparation
- Preheat oven to 350°F (180°C). Line 12 cupcake muffin tins with cupcake liners and set aside.
- In a medium bowl, combine and whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
- In a large bowl, whisk together the sugar, canola oil, milk, espresso or coffee and the vanilla extract.
- Add the egg; whisk until well combined.
- Gradually add the dry ingredients into the wet ingredients. Mix until combined.
- Use an ice cream scoop to divide the batter evenly among the muffin tins, filling them three-quarters full.
- Bake for 13 to 15 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven. Allow to cool for five minutes before transferring onto a rack.
- Let the cupcakes cool completely before frosting. Enjoy!
Choose your frosting
Espresso frosting:
- To make the frosting, beat butter and icing sugar until combined.
- Gradually add the espresso and milk, then continue to mix until desired consistency is reached.
- Place the icing in a piping bag, fitted with a decorating tip of your choice. Swirl the frosting on top of the cooled cupcakes.
Chocolate frosting:
- To make the frosting, beat butter and icing sugar until combined.
- Gradually add the cocoa powder, milk, and vanilla extract, then continue to mix until desired consistency is reached.
- Place the icing in a piping bag fitted with a decorating tip of your choice. Swirl the frosting on top of the cooled cupcakes.
Yield: 12 cupcakes or 24 mini cupcakes
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
Online
- View all programs at the Canada Agriculture and Food Museum