Ingredients
2/3 c. hot water
1 tbsp. instant espresso powder
1 1/2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs, preferably at room temperature
2/3 c. whole milk
1/3 c. vegetable oil
1 1/4 tsp. pure vanilla extract
1 1/2 c. granulated sugar
Marshmallow Buttercream
Marshmallow bits or mini marshmallows, for garnish
Chocolate sprinkles or shaved bittersweet chocolate, for garnish
Preparation
Step 1Preheat oven to 350°. In a liquid measuring cup or a small bowl, stir together hot water and espresso powder; let cool.Step 2Meanwhile, in a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.Step 3In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld electric mixer), add eggs, milk, oil, and vanilla and whisk on medium speed until just combined. Add sugar and espresso mixture and mix until incorporated. Add flour mixture and mix on low speed, scraping down sides of the bowl as needed, until fully incorporated and mixture looks glossy, 2 minutes. (The mixture will be runny.)Step 4Line two cupcake pans with enough liners for 20 cupcakes. Fill each two-thirds of the way with batter (for ease, use a 3-tablespoon cookie or ice cream scoop).Step 5Bake, rotating pans after 15 minutes, until a cake tester or wooden skewer inserted into the center of cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely.Step 6To serve, pipe each cupcake with a generous amount of marshmallow buttercream. Top with mini marshmallows and chocolate sprinkles or finely grated chocolate.
Have you made this recipe? Let us know how it went in the comments below!
