Makes : 24-27 servings.

Portion Size : 1 cup cake

Prep Time : 10 min.

Cook Time : 15 min.

Ingredients

• 400 g- granulated sugar
• 210 g- all-purpose flour
• 75 g- unsweetened cocoa powder
• 7 g- baking powder
• 7 g- baking soda
• 6 g- kosher salt
• 2 - large eggs
• 240 ml- whole milk
• 120 ml- vegetable oil
• 10 ml- vanilla extract
• 180 ml- boiling water
• 40 ml- coffee concentrate

Method

• Preheat oven to 375° F.
• Line muffin tins with paper liners.
• In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. set aside.
• To the bowl, add the eggs, milk, oil and vanilla. Using a hand mixer, beat on medium for 1 min. With a large spoon or spatula, stir in boiling water and coffee. Batter will be thin.
• Fill liners 2/3 full with batter. Bake for 15-17 min. Remove cupcakes from tin to a wire rack to cool. Cool completely before frosting.

Cafe Buttercream Frosting

Ingredients:

• 240 g- unsalted butter, room temperature
• 250 g- confectioner's sugar
• 30 ml- coffee concentrate

Method

• In a medium bowl, add the butter and start to whip with a hand mixer on medium speed for 1 min.
• Add confectioners sugar 1/2 cup at a time, continuing to whip. Add coffee concentrate  and blend well. Ready to use immediately or refrigerate for later use.