On a dreary April day like today, I think we all need a bit of a pick me up…so here is a super easy ONE BOWL!!! recipe for chocolate espresso cupcakes [if you are worried about the caffeine, just omit the espresso powder], they are perfectly delicious on their own, but if you feel like they do need a bit of something extra this icing is easy and versatile. Honestly, I could eat it with a spoon out of the bowl. ;o)
One-Bowl Chocolate Espresso Cupcakes
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/4 cup sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp instant espresso powder
3/4 cup warm water
3/4 cup buttermilk
3 tbsp canola oil
1 tsp vanilla extract
Preheat oven to 350F.
Line muffin tin with paper liners.
With a whisk [by hand], mix together the cocoa powder, flour, sugar, baking soda, baking powder, salt and espresso powder.
Add eggs, warm water, buttermilk, oil, vanilla and whisk until smooth.
Divide batter among muffin tins, approx 2/3 full.
Bake until tops spring back when touched, approx 20 minutes.
Cool on a wire rack.
Inspired by Martha Stewart
Brown Sugar Cream Cheese Icing
1/2 cup packed light brown sugar
1/4 cup white sugar
1 8-ounce package cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/2 pure vanilla extract or coffee liqueur
To make frosting, add ingredients to the bowl of a stand mixer with a paddle attachment.
Mix around 5 minutes, until smooth and fluffy.