Easy Recipe: Perfect Chocolate buttercream Frosting Cupcake with Black coffee

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Go up the stairs. Instead of selecting the elevator, ascend the stairs to your floor. While this will be tough to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. Even if you do live or work on one of the upper floors, you can still get off of the elevator first and climb up the stairs the rest of the way. So many people choose the elevator over hiking even a single flight of stairs. That just one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.

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We hope you got insight from reading it, now let’s go back to chocolate buttercream frosting cupcake with black coffee recipe. You can have chocolate buttercream frosting cupcake with black coffee using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Chocolate buttercream Frosting Cupcake with Black coffee:

1. Use 250 g of unsalted butter, softened.
2. Get 250 g of caster sugar.
3. Provide 250 g of self-raising flour.
4. Prepare 4 of medium eggs.
5. Provide 4 tablespoons of milk.
6. Use of Ice-cream scoop (optional).
7. Use 2 of x 12-hole muffin tins.
8. Use 2 tablespoons of Coco powder.
9. Provide of Chocolate Buttercream Frosting.
10. Provide 140 of g/5oz butter, softened.
11. Take 280 of g/10oz icing sugar.
12. Get 25 g of cocoa powder.
13. Take 75 g of dark chocolate, melted.

Instructions to make Chocolate buttercream Frosting Cupcake with Black coffee:

1. .
2. Set the oven to 180C. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, eggs, milk and whisk until the mixture is smooth. For chocolate cupcakes, include 2tbsp Coco powder in batter and whisk until the mixture smooth. I made half and half. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the muffin tins..
3. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour and chocolate cupcakes are brown. Remove the tins from the oven. Sprinkle some self-rising flour or Icing sugar. Leave the cupcakes to cool in the tins for a few minutes..
4. Topping Chocolate Buttercream Frosting: For the chocolate variation, Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined. To frost the cupcake, scoop out the frosting using the cookie dough scooper and drop the frosting on the top of the cupcake. Then spin your spoon or spatula in a circle, pushing the frosting out to the edges as you spin the cupcake..
5. On chocolate cupcakes, Omit Coca powder from buttercream..
6. For Decorating: These cupcakes are ideal for making with children and can be decorated with chocolate syrup, icing, buttercream or drizzled in chocolate. They’ll love using their imagination to decorate these delicious treats but beware, it might get messy!. Place on top- center, cherry. It's ready to serve. Serve with black Coffee☕..

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