Moist Chocolate Cupcake with Espresso Frosting

The second type of cupcake I did for the cupcakes for charity sale was this moist chocolate cupcake with an espresso butter cream frosting...this is a great one for chocolate and coffee lovers...I also dipped coffee beans into melted chocolate to top off the cupcake as a nice edible decoration item...we enjoyed coating the coffee beans and also munching on them to keep us awake and baking through the night!

Moist Chocolate Cupcake with Espresso Frosting
1 cup sugar
1/2 cup flour
6 tbs cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup heavy cream
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water

Preheat oven to 175C. In a large bowl, mix together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Add the egg, cream, oil and vanilla and beat with an electric mixer for 2 minutes and then slowly beat in the boiling water. Just note that this will be a thin batter. Pour batter into cupcake liners in a prepared muffin tin. Bake for 20-24 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Take out and let cool.

Espresso Frosting
1 stick unsalted butter, softened
1 cup powdered sugar
1 tbs milk
3 tbs strong coffee

Beat the softened butter with a hand held mixer. Continue beating as you gradually add in the powdered sugar. Add in the milk and coffee until frosting is stiff but spreadable

Chocolate Covered Coffee Beans
These are very simple to make...just melt a handful of chocolate chips in a bowl in the microwave. Toss in the coffee beans and take them out one by one with a spoon or chopsticks and place on foil or baking paper. Wait till they cool and then peel off and they're ready to be chomped on as a snack or to add to your cupcake as decor.