Alpocalypse Cupcakes
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
61
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Buttermilk1 cup
Vegetable Oil2 tsps
Vanilla Extract2
Eggs2 cups
Granulated Sugar1.75 cups
All-Purpose Flour1 cup
Cake Flour2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Water (hot)1 tbsp
Espresso Powder1 cup
Heavy Whipping Cream1 tsp
Chipotle (powder)450 g
Unsalted Butter6 cups
Powdered SugarDirections:
1
Preheat the oven to 325 degrees F
2
Line cupcake or muffin pans with 24 cupcake liners
3
In the bowl of a stand mixer with a paddle attachment, combine the buttermilk, oil, vanilla and eggs
4
In a separate bowl, sift the granulated sugar, flours, cocoa powder, baking soda, baking powder and salt
5
Slowly add the dry ingredients into the wet ingredients and mix until just combined
6
Mix the hot water and espresso powder in a pitcher, and slowly stir into the mixing bowl
7
Fill the cupcake liners and bake for 20 minutes, rotating halfway through
8
Remove from the oven and cool completely before frosting
9
Fill the cupcakes with Chocolate Chipotle Truffle Filling
10
Frost with Chocolate Buttercream
11
Heat the cream until simmering over medium heat
12
Place the semisweet chips in a glass bowl and pour the hot cream onto the chips
13
Allow to sit for a minimum of 2 minutes
14
Transfer the chocolate cream mixture to a stand mixer outfitted with the whisk attachment
15
Add in the chipotle powder
16
Whisk on medium speed until light and fluffy
17
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and cocoa until incorporated
18
Slowly add in the powdered sugar, heavy whipping cream and vanilla
19
Whip until fluffy