Ingredients
2 tablespoons (30 ml) coffee concentrate
2 1/2 cups (250 g) confectioner's sugar
1 cup (240 g) unsalted butter, room temperature
1/4 cup (40 ml) coffee concentrate
3/4 cup (180 ml) boiling water
2 teaspoons (10 ml) vanilla extract
1/2-cup (120 ml) vegetable oil
1 cup (240 ml) whole milk
2 large eggs
1 teaspoon (6 g) kosher salt
1 1/2 teaspoon (7 g) baking soda
1 1/2 teaspoons (7 g) baking powder
3/4 cup (75 g) unsweetened cocoa powder
1 3/4 cups (210 g) all-purpose flour
2 cups (400 g) granulated sugar
Step by step
Preheat oven to 350 degrees F.
Line muffin tins with paper liners.
In a large mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. set aside.
To the bowl, add the eggs, milk, oil and vanilla. Using a hand mixer, beat on medium for 1 min. With a large spoon or spatula, stir in boiling water and coffee. Batter will be thin.
Fill liners 2/3 full with batter. Bake for 15-17 min. Remove cupcakes from tin to a wire rack to cool. Cool completely before frosting.
In a medium bowl, add the butter start to whip with a hand mixer on medium speed for 1 min.
Add confectioners sugar 1/2 cup at a time, continuing to whip. Add coffee concentrate and blend well. Ready to use immediately or refrigerate for later use.