These cupcakes remind me of Hawaii! They would be spectacular using Kona Coffee. 🌴
The macadamia nuts elevate them by giving a fantastic crunch, but if you can’t find any then peanuts would work great too.
For the cupcakes 🧁
- 1 ¾ cup 250g all-purpose flour
- ⅔ cup 56g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ½ cup 120ml vegetable oil
- ¾ cup 180ml yogurt (or sour cream)
- 1 teaspoon 5ml pure vanilla extract
- 1 cup 200g granulated sugar
- ½ cup 110g packed light brown sugar
- ¾ teaspoon salt
- 1/2 cup 120ml very strong hot coffee, or espresso
- Preheat the oven to 350º
- In a medium sized bowl whisk together the flour, cocoa, baking powder, and baking soda.
- In a mixer, combine the eggs, oil, yogurt, and vanilla until smooth. Add the sugar and salt and mix until smooth.
- Add the dry mix to the wet mix and gently combine.
- Add in the coffee and mix until just combined. Do not over-mix.
- Bake for 18-21 minutes, until a toothpick comes out clean.
- Ensure cupcakes and frosting are at room temperature before assembling.
Coffee Frosting
- 3 cups icing sugar
- ¼ cup unsalted butter
- 3 tablespoons quality instant coffee
- ¼ cup of hot water
- (Note: you can replace the instant coffee and water with very strong espresso)
- In a mixer, combine the icing sugar with the butter until it looks like wet sand.
- Combine the coffee and hot water.
- Slowly mix in the coffee mix. You may not need all of it! Mix until very smooth.
