2 c. all-purpose flour
1 ¾ c. sugar
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 1/3 strong fresh-brewed coffee, cooled
½ c. shortening (I use butter-flavored Crisco)
1 tsp vanilla
3 squares (3 oz) unsweetened chocolate, melted and cooled
In a bowl combine flour, sugar, baking powder, baking soda, and salt. Add coffee, shortening, and vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Add eggs and melted chocolate; beat 2 minutes more.
Pour ¼ c. batter into cupcake papers or greased and floured cupcake pan. Bake at 350 degrees F for 20-25 minutes, depending on your oven. Cool for 10 minutes.
Fill pastry bag or large Ziploc bag with buttercream icing. If using Ziploc, snip ¼” off one bottom corner. Swirl icing onto cupcakes. Light dust cocoa over tops with sifter or salt shaker.
Makes 24 cupcakes.
Classic Buttercream (My Secret Recipe :D)
½ c. butter-flavored Crisco (Seriously. Do not substitute.)
½ c. butter, room temp (Again, no substitutes - not margarine)
1 tsp vanilla (clear if you want white icing)
3 c. sifted powdered sugar
about a Tbsp of milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp towel in fridge when not in use. Can be stored for 2 weeks in airtight container. Rewhip before using.