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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
2 cup(s) granulated sugar |
2/3 cup(s) unsalted butter at room temperature |
2 large eggs at room temperature |
1 cup(s) sour cream |
2 cup(s) all-purpose flour |
1 teaspoon(s) baking soda |
5 tablespoon(s) cocoa powder |
3 tablespoon(s) ground coffee |
1 teaspoon(s) salt |
3/4 cup(s) strong black coffee |
2 teaspoon(s) vanilla extract |
Directions:
1. Preheat oven to 350. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the sugar, butter, and eggs with an electric mixer on medium speed until fluffy, 3-5 minutes. Mix in the sour cream.
3. In a separate bowl mix together the flour, baking soda, cocoa, ground coffee, and salt.
4. In a measuring cup combine the coffee and vanilla.
5. Add the dry ingredients to the creamed mixture, alternating with the coffee mixture. Mix thoroughly.
6. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
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