Chocolate Chip Cupcakes with Espresso Frosting
These classic vanilla cupcakes get jazzed up with some chocolate chips and healthy topping of coffee frosting.
Servings: 12
Equipment
- Oven
- Stand or hand mixer
- Muffin tin
Ingredients
Chocolate Chip Cupcakes
- 7 tablespoons unsalted butter softened
- 1 tablespoon cannabis butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup milk
- 1/3 cup chocolate chips
Coffee Frosting
- 1/2 cup unsalted butter softened
- 2 ounces cream cheese softened
- 3 cups powdered sugar
- 1 tablespoon espresso room temperature
- 2 tablespoons heavy whipping cream
Instructions
For the cupcakes
- Heat your oven to 375° F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl using an electric mixer, beat together the butters and sugar until the mixture is light and creamy.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla.
- Alternate adding the flour mixture and the milk to the creamed butter and sugar mixture. Beat on low speed until just combined.
- Fold in the chocolate chips by hand.
- Divide the batter into the prepared cupcake liners, filling each to about 2/3 full.
- Bake the cupcakes approximately 18-20 minutes until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely before frosting.
For the frosting
- In a large mixing bowl using an electric hand mixer or in a stand mixer, beat the butter and cream cheese until light and fluffy.
- Add the powdered sugar 1 cup at a time, until combined.
- Beat in the espresso and heavy whipping cream until the consistency is fluffy and creamy, 3-5 minutes.