My husband and I have never really been coffee drinkers. Any bit of caffeine gets me wired, so I stay away from it as much as I can. A few months ago we were traveling a lot and we needed something to help keep us awake.
We drank coffee and it seemed to do the trick. Now I find myself drinking coffee or caffeinated beverages more than usual.
No, I’m not waking up every morning craving a cup of joe and I don’t need it to help get me through the day. It’s just that a couple times a week I will settle down with a cup just to relax.
One day I was thinking about what type of cake to make my husband for his birthday.
Why not a coffee cupcake?
Well it’s really not coffee in a cupcake, but more of a café cupcake. My husband says I add too much cream for it to be real coffee, anyway.
Then I thought of things that would be better than a coffee cupcake. Why not add chocolate?
That’s exactly what I did and now he can have his cake and coffee too. Enjoy!
2 ¼ Cups Cake Flour
1 ½ Cups Granulated Sugar
2- 3.4 Oz. Packages of White Chocolate Instant Pudding
3 Tbsp. Hazelnut Café Beverage Powder Mix
1 ½ Tsp. Baking Powder
½ Tsp. Salt
¼ Tsp. Baking Soda
3 Large Eggs, Beaten
1 Cup Whole Milk
1 Cup (2 Sticks) Butter, Softened
For the Frosting
1 Pack Cream Cheese, Softened
5 Cups Powder Sugar
3 Tbsp. Milk
2 Tbsp. Hazelnut Café Beverage Powder Mix
1 Tbsp. Vanilla Extract
Preheat oven to 350°. In large mixing bowl, mix flour, sugar, pudding mix, beverage mix, baking powder, salt, and baking soda. In small mixing bowl, mix eggs, milk, and butter. Add egg mixture to flour mixture and blend together for about 1 minute or until all lumps are gone from batter. Place cupcake liners in cupcake pan and pour batter into liners three-quarters full. Bake for 25-30 minutes or until cake test is passed. Let completely cool before adding frosting.
For the frosting, in a medium bowl, mix all ingredients until frosting is smooth.