2 cups flour
1 and 3/4 cup sugar
1/2 cup cocoa
1/2 tsp. salt
1 Tbsp baking soda
2/3 cup oil
1 cup buttermilk
1 cup Peet's Major Dickason's coffee
1 tsp vanilla
Preheat oven to 350F. Sift dry ingredients. Add in oil and buttermilk and stir. Add hot coffee and mix well. Stir in vanilla. Pour into lined muffin cups- about 2/3 full. Bake about 18-20 min until done. Cupcakes will be dark in color but toothpick should come out clean. Let cool on a rack and remove.
One Minute Frosting:
3 Tbsp cocoa
1 cup sugar
1/3 cup evaporated milk
1/4 cup butter- cut into a few pieces
1/4 tsp salt
1 tsp vanilla
Combine everything except vanilla. Stirring often, bring to a rolling boil. After about 1 minute, drop a bit into a glass of cold water to check for soft ball stage. Once reached, remove and stir vanilla. Dip cooled cupcakes into frosting and let set.
1/2 tsp. salt
1 Tbsp baking soda
2/3 cup oil
1 cup buttermilk
1 cup Peet's Major Dickason's coffee
1 tsp vanilla
Preheat oven to 350F. Sift dry ingredients. Add in oil and buttermilk and stir. Add hot coffee and mix well. Stir in vanilla. Pour into lined muffin cups- about 2/3 full. Bake about 18-20 min until done. Cupcakes will be dark in color but toothpick should come out clean. Let cool on a rack and remove.
One Minute Frosting:
3 Tbsp cocoa
1 cup sugar
1/3 cup evaporated milk
1/4 cup butter- cut into a few pieces
1/4 tsp salt
1 tsp vanilla
Combine everything except vanilla. Stirring often, bring to a rolling boil. After about 1 minute, drop a bit into a glass of cold water to check for soft ball stage. Once reached, remove and stir vanilla. Dip cooled cupcakes into frosting and let set.