I have to confess that this is sort of a recycled recipe. It’s almost exactly my pistachio cake recipe, but there’s more coffee and a different frosting. I came home with a longer lunch break than usual and couldn’t resist the need to bake. I’m an addict. The Kitchen Aid is my trigger. Once we lock eyes, it’s all over. Creepy, I know.
I used dark cocoa for this recipe because the dark, almost black color of the cake is as appealing as a red velvet cake. When you see it, you just know that you want to eat it. I’d call them black velvet, but that sounds a little dark and scary, which is not what these are. They’re pillows of goodness. Try and convince me otherwise.
CHOCOLATE CAKE: (from here)
1 3/4 c. AP flour
1 3/4 c. caster sugar
3/4 c. dark cocoa powder
1 t. baking powder
2 t. baking soda
1 t. salt
1 c. buttermilk
1/2 c. vegetable oil
2 large eggs
1 t. pure vanilla extract
1 c. hot water with 5 T. of instant espresso powder
350 F / 180 C
- In large mixing bowl, combine all wet ingredients ACCEPT coffee.
- Next, sift in dry ingredients and mix until combined.
- Add espresso mixture. The batter will become very wet, almost watery.
- Line 2 cupcake tins with papers and fill each one just over halfway. Bake 15-20 minutes until middle springs back when you push it.
SALTED VANILLA BEAN BUTTERCREAM:
3 c. icing sugar
1/2 c. room temperature butter, unsalted
2 T. whole milk or cream
1 1/2 t. vanilla or the seeds of 1-2 vanilla beans
1-2 generous pinches of sea salt
- Beat butter and sugar until combined.
- Add milk, vanilla and sea salt.
- If you want a frosting that is thicker or thinner adjust the sugar or milk amounts.
- Sprinkle tops of cupcakes with cocoa powder and more sea salt.