Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing
- 1/2 cup unsw. cocoa
- 2 tsp espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 3/4 cup milk
- 1/2 cup chocolate chips
- 4 oz . cream cheese
- 1/2 tsp vanilla
- 2 cups powdered sugar
- 3 tsp cocoa
- splash of milk
Mix flour, cocoa, espresso, baking powder, soda, and salt.
In a separate bowl, cream butter and sugar on medium until light and fluffy.
Reduce speed to low and add vanilla and egg.
Add milk and flour mixture alternately while still mixing.
Stir in chocolate chips.
Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.
Mix cream cheese and vanilla at medium speed until creamy.
While beating, add sugar, cocoa, and milk gradually.
Spread on cooled cupcakes with spatula.
Top with chocolate chips or coffee beans.
Original recipe can be found here