PERFECT CHOCOLATE ESPRESSO CUPCAKES

Hershey’s developed this fantastic chocolate cake and I’m not one to typically mess with perfection. But, I did.

I’ve been baking this rich, chocolate cake for years, with good, consistent results. But after learning that coffee enhances the flavor of chocolate, I just had to mess with perfection. The espresso takes this cake to a new level of richness and makes the chocolate even bolder.

This recipe IS for the chocolate lover. It is rich, decadent and will leave you wanting another and another. I use unsweetened dutch cocoa in this recipe. However, if you prefer a more mellow cake, but still with good chocolate flavor, use natural, unsweetened cocoa powder.

Ingredients

• For The Cake
• 2 C Sugar 15 3/4 oz
• 1 3/4 C Whole Wheat Unbleached White Flour * see note 10 1/4 oz
• 3/4 C Unsweetened Dutch Process Cocoa 3 1/4 oz
• 1 1/2 tsp Baking Soda 1/4 oz
• 1 1/2 tsp Baking Powder 1/4 oz
• 1 tsp Salt 1/4 oz
• 1/2 C Coconut Oil Melted and Cooled (4 oz)
• 2 Large Eggs at Room Temperature
• 1 C Milk at Room Temperature 8 oz
• 3 tsp Vanilla Extract 1/8 oz
• 1/2 C Boiling Water **See Note 4 oz
• 1/2 C Espresso or Strong Coffee 4 oz
• For The Icing
• 2 oz Sticks of Unsalted Butter at Room Temperature 8
• 2/3 C Hershey's Special Dark Cocoa 2 oz
• 2 1/2 C Powder Sugar 8 5/8 oz
• 1 Tbs Vanilla Extract 1/8 oz
• 1/4 C + 2 TBS Milk at Room Temperature 3 oz

Instructions

1. For The Cake
2. Preheat oven to 350 degrees.
3. Add sugar to a mixing bowl of a stand mixer. Sift the flour, cocoa powder, baking soda, baking powder, salt into the sugar bowl. Whisk, and set aside.
4. In a small bowl, beat the eggs, oil, milk and vanilla. Add this mixture to the sugar/flour mixture of the stand mixer bowl. Using the paddle attachment, mix the ingredients on low just until incorporated, about 30 seconds.
5. .................................

For Complete Instruction Please See : vanillaandbean.com

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