It’s been cold and wet outside, so there’s still a little time to get in some baking before it’s too warm to run the oven regularly.

Here are some cupcakes.


1 cup room temperature unsalted butter

1/2 cup cocoa powder

1/2 cup brewed espresso

1/2 cup whipping cream

1 tbs. vanilla extract

2 cups all-purpose flour

2 cups sugar

1 1/2 tsp. baking soda

3/4 tsp. salt

2 eggs


1 cup room temperature unsalted butter

4 tbs. room temperature cream cheese

2 lbs. powdered sugar

1/4 cup milk

1 tbs. vanilla extract

Pinch of salt

To make the cupcakes:

Preheat oven to 350 degrees and line a muffin tin with cupcake liners.

In a saucepan over low heat, melt butter. When butter is melted, add cocoa powder and stir until smooth. Add cream, coffee and vanilla extract. Heat until butter mixture begins to simmer. Remove from heat promptly and set aside to cool.

While butter mixture is cooling, mix dry ingredients. In a large bowl, sift together flour, baking soda and salt. Whisk in sugar. Set aside.

In another bowl, mix together sour cream and eggs until smooth.

  • Add butter mixture slowlyto the sour cream mixture and mix until smooth.

Add the chocolate mixture to the flour mixture and mix until ingredients are incorporated.

Add batter to cupcake liners and bake about 17-19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Cool completely before frosting and serving.

  • The butter mixture will not be all the way cooled and may cause the eggs to cook if you add it too quickly, so be careful.

To make the frosting:

Beat together butter and cream cheese until smooth. Add sugar a cup at a time and mix. Add milk, vanilla and pinch of salt and beat until frosting is at desired consistency. Frost your cooled cupcakes and enjoy.

LYDIA KAUTZ is the Managing Editor of the Junction City Union.

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