#shortvideo #shorts #food
INGREDIENTS
●1 cup (130g) all-purpose flour
●1 cup (207g) sugar
●6 tbsp (43g) unsweetened cocoa powder
●1 tsp vanilla extract
●1 tsp baking soda
●½ cup (120ml) strong hot coffee
●½ tsp salt
●1 large egg
●½ cup (120ml) milk or buttermilk*
●½ cup (120ml) vegetable oil
METHOD
Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl and combine
Add the egg, milk, vegetable oil, and vanilla extract to and whisk together to combine.
Add the hot coffee to the batter and mix until well combined. The batter will be very thin.
Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from the oven and allow them to cool for 2 minutes, then move to a cooling rack to finish cooling.
Using a piping nozzle make a hole in the center of each cupcake
Keep the top part of the hole (set Aside)
Add caramel inside the hole and cover the hole with the top part you set aside
Pipe cream cheese icing on top of the cupcake
Recipe + video for cream cheese icing at the end of this video. Just click on the EASY CHOCOLATE CAKE & CHOCOLATE CREAMCHEESE ICING video
*Milk and buttermilk both work great. There's not much difference between the two. Other than that, the buttermilk makes them even more tender (and they are already super tender).