Vanilla Latte Cupcakes
It’s Friday! Have a cupcake.
I actually made these a few weeks ago, but I really wish I could be eating one right now. These days, I’m not drinking much coffee. Okay, kind of a lie. I’m not drinking much caffeinated coffee.
But I made an exception for the coffee in these.
I’d like to take a minute and show off my new favorite grocery store, Rainbow Grocery (and I promise this does tie in with these cupcakes…wait for it).
First of all, you can get pretty much ANYTHING in bulk. Any dried fruit you may want:
A billion kinds of legumes, including a bunch of beans I have never heard of but now am obsessed with finding recipes for so I can buy them because they’re so pretty.
More kinds of rice than I ever knew existed.
And then there’s the chocolate-covered section. It’s a dangerous place. However, the beauty of it is you can buy the exact number of chocolate-covered espresso beans you need for these cupcakes, so you won’t eat a ton of leftovers and get your baby so caffeinated she doesn’t sleep.
Another perk? They give you 5 cents off for every single container you bring! We usually get at least a dollar off every visit!
Anyway, cupcakes. I feel that there are two camps when frosting is concerned. There’s the “dainty not-too-sweet meringue buttercream” camp, and then there’s the “extra sweet is extra good” camp. I fall into the latter, so I made a basic powdered sugar and butter frosting that, yes, is very sweet (just how I like it). If you’re more of a Swiss Meringue Buttercream fan, follow Josie’s lead.
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 Tbs dark roast coffee grounds
- 1/2 cup strong brewed coffee
- 1/4 cup + 2 Tbsp whole milk
- 1/2 cup (1 stick) butter, room temperature
- 1 vanilla bean
- 4 cups powdered sugar
- 2 Tbsp milk (plus a few extra teaspoons)
- 1 Tbsp instant espresso
- 18 chocolate covered espresso beans, for garnish
To make the cupcakes:
- Preheat the oven to 350 degrees and line cupcake pans with liners.
- Beat the butter at medium speed in the bowl of a stand mixer fitted with a paddle attachment, for about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In a medium bowl whisk together the flour, baking powder, salt, and coffee grounds.
- In a liquid measuring cup, combine the brewed coffee and milk.
- Add the flour in 3 additions and milk in 2 additions alternately to the bowl, scraping down and mixing on low speed until just incorporated.
- Divide the batter between 18 cupcake liners, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting:
- Stir the instant espresso and 2 tbsp milk together in a small bowl.
- Beat the butter in the bowl of a stand mixer until smooth.
- Scrape the seeds of the vanilla bean into the bowl, and add the powdered sugar and milk-espresso mixture. Mix until smooth, adding 1 tsp of additional milk at a time as necessary to reach desired consistency.
- Pipe onto cupcakes, then top each with a chocolate covered espresso bean.
(adapted from Cupcake Bakeshop via Pink Parsley)