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unsalted butter sugar brown sugar egg all-purpose baking soda buttermilk coffee vanilla powdered sugar orange juice milk
Viewed: 50 - Published at: 4 months agoIngredients
- FOR THE CUPCAKES:
- 1/2 cups Unsalted Butter, At Room Temperature
- 1/2 cups Granulated Sugar
- 1/2 cups Brown Sugar, Packed
- 1 whole Large Egg, At Room Temperature
- 1-1/4 cup All-purpose Flour
- 1/4 cups Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoons Salt
- 1/2 cups Buttermilk
- 1/2 cups Brewed Coffee
- 2 teaspoons Pure Vanilla Extract
- FOR THE GLAZE:
- 1-1/4 cup Powdered Sugar
- 3 Tablespoons Blood Orange Juice
- 2 Tablespoons Milk
Method
- For the cupcakes:
- Preheat oven to 350 F.
- In the bowl of your stand mixer, cream together unsalted butter and both sugars on high speed until nice and fluffy. Next add in the egg and turn mixer to medium speed. Once combined turn off the mixer.
- In a separate medium sized bowl, whisk together flour, cocoa powder, baking soda and salt. Turn mixer to low speed then mix half of the flour mixture into the bowl. Then add in all of the buttermilk. Mix in the last amount of the flour mixture then mix in the coffee. Lastly add the vanilla extract and make sure batter is well mixed.
- Add cupcake liners into two 12-count cupcake/muffin pans and using a medium sized ice cream scoop, scoop equal amounts of chocolate cupcake batter into liners.
- Bake cupcakes for 15-20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Be careful not to over-bake! Remove from oven and set cupcakes on a rack to cool.
- For the glaze: In a medium sized bowl, whisk together powdered sugar, blood orange juice and milk. If needed adjust amounts of powdered sugar or milk-you want it to be a drizzling consistency.
- After cupcakes have cooled, dip the top of each cupcake into the glaze then set it back on the rack and let glaze set. I dipped twice but if you want a thicker glaze dip an additional time. Let the glaze set then serve.
