Coffee and chocolate cupcakes with multi-colored cream

color mood

Ingredients

• 25 g butter
• 300 g flour
• 100 g cocoa
• 1 tsp soda
• 1 tsp baking powder
• 250 g sugar
• 1 egg
• 100 ml coffee
• 150 ml yogurt (2-3%)
• For butter cream
• 115 g butter, softened but not melted (ideal texture like ice cream)
• 300-400 g of sifted icing sugar
• 1/4 tsp table salt
• 1/2 tbsp. l. vanilla extract
• up to 2 tbsp. l. cream

Directions

1. First of all, melt the butter by heating it in a deep cup in the microwave for 20-40 seconds.
2. In a large bowl, combine all dry ingredients: flour, cocoa, sugar, baking soda, and baking powder. Whisk the mixture well.
3. In a separate cup, beat the egg and yogurt.
4. Mix all dry ingredients with liquid ingredients, including coffee.
5. Place paper baskets in the mold. You can make a double layer, so they get better, the shape comes out more regular and even than with a single layer of paper.
6. Transfer the dough to a pastry bag and place the dough about 3/4 of the mold.
7. Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it should come out completely dry.
8. Flip the mold over to let the cupcakes fall out and send the second batch to the oven.
9. While the cupcakes are baking, make a cream. Whisk the butter for a few minutes on medium mixer speed.
10. Add 300 g of caster sugar and turn mixer to low speed until all the powder is combined with the butter.
11. Increase speed to medium and add vanilla extract, salt, 2 tbsp. l. cream. Whisk for 3 minutes. If the cream needs a stronger, more stable condition, add the remaining powdered sugar. If desired, the cream can be given a coffee shade by mixing 1 tsp. instant coffee with vanilla extract and adding to the cream.
12. After the cupcakes are baked, garnish with butter cream.