125ml vegetable oil
2 eggs
125ml buttermilk
10ml vanilla
250ml brown sugar
80ml cocoa powder, sifted
15ml instant coffee granules
250ml flour
5ml baking powder
2,5ml bicarbonate of soda
1,2ml salt
Frosting:
125g butter, room temperature
10ml vanilla
30ml instant coffee granules
500ml icing sugar, sifted
30ml milk
Preheat your oven to 180℃ and line a cupcake baking tin with paper cups.
Add the vegetable oil, eggs, buttermilk and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
Add the sugar and mix at high speed for 2 minutes.
Turn the mixer to a low speed and add the cocoa powder and coffee.
Add the flour, baking powder, bicarbonate of soda and salt to a separate bowl and stir to mix.
Turn the mixer to a low speed and add spoonfuls of the flour mixture, waiting for it to be incorporated before adding more.
Spoon the batter in the paper cups, filling each three-quarter-full.
Bake the cupcakes for 22 minutes or until a toothpick inserted into the centre of one, comes out clean.
Cool on a cooling rack.
For the frosting:
Add the butter, vanilla and coffee granules to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed.
Add the sifted icing sugar in three batches and then drizzle in the milk.
Mix at high speed for 2 minutes.
Spoon the frosting into a piping bag and pipe on to the cupcakes.
My Whisk and I 