About this recipe: This is enough to make one 8'' cake or you can bake it as buns and top with coffee icing or drizzle with caramel. Delicious!
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
Delicious chocolate cake. Quite heavy so it goes a long way. I topped it with coffee buttercream icing and served with ice-cream. It kept for a few days in the fridge and tasted even better a few days. - 08 Aug 2012
I made these into 12 cupcakes today while three guys installed a new air conditioner. I left three on one plate, and left the other nine on a platter. I told them to each help themselves to "a" cupcake. I went about my business and they with theirs. Next thing I know, I see two of three guys with frosting moustaches and the plate with nine cupcakes gone! They said thank you several times, proclaimed the cupcakes amazing and told me I was "a good woman." Once they left, I tried one myself--yep, they're good. REALLY good. When making the batter I used the coffee hot. I read somewhere that hot coffee or boiling water has some kind of reaction with the cocoa that makes it bloom and bring out the depth of its flavor. I frosted these dark, moist and chocolatey cupcakes with my own vanilla buttercream frosting. There are now two left for Hubs when he gets home! - 05 Mar 2009 (Review from Allrecipes US | Canada)
Perfect! I made no changes. I too hesitated because I don't drink or like coffee, so I was worried that the cake would taste like coffee - it didn't! Instead, it gave it a unique flavor not achievable with either water or milk. The texture was wonderful. Here's a hint for novices: this texture is only achieved if your butter/sugar mixture does NOT separate when you add the egg. So scramble the egg briefly and add it to the mixture a little at a time). Instead of icing, I put (Stonyfield) yogurt on it (full fat and plain as I like it) while my husband ate his cake with vanilla ice cream. A keeper! Thank you. BTW this cake is just as delicious plain or with some walnuts in it. - 10 Feb 2008 (Review from Allrecipes US | Canada)