Molasses Chocolate Cake Batter:
3/4 cup sugar
1/4 cup dark molasses
1 1/2 stick (3/4 cup) butter
1 1/2 tsp pure vanilla extract
2 whole eggs
1 egg white
1/4 tsp baking powder
1/2tsp baking soda
1/4 tsp cinnamon
1 1/2 cups all purpose flour
1/2 cup dutch process cocoa (I used Cocoa Camino fair trade cocoa =)
1 cup of buttermilk (or skim with a tsp of white vinegar, I was out of buttermilk this time so that is what I used instead.)
1. preheat over to 350f. Prepare two 8″ pans or two cupcake tins, it will make about 24 cupcakes, if you are using dark pans lover the oven temperature to 325f.
2. Sift the dry ingredients together and set aside. Warm the milk and eggs to room temperature. Eggs can be placed in a bowl of hot water and left for a few minutes to warm up. If they are too cold the batter will separate.
3.Cream the (room temp) butter, sugars and vanilla until light and fluffy, this will take a couple of minutes with a mixer on high. Add the eggs one at a time, mixing gently and scraping down the sides of the bowl after each addition. Add half the dry ingredients followed by half the milk, scrape down the sides and repeat.
4. Spread into pans or cupcake trays, bake for 20-30 minutes. They are done when the tops of the cupcakes spring back or if a toothpick inserted into the cake comes out clean.
Chocolate Coffee Frosting:
I always make it by consistency and taste, so the icing sugar amount is approximate. Adjust it to your liking.
1 cup of butter
1/2 cup of cocoa
1 tsp vanilla
strongly brewed coffee
3 to 3 1/2 cups of icing sugar
Cream the butter on high until light and fluffy. Add 2 tbsp of the cooled srong coffee, followed by the other dry ingredients a little at a time. Adjust the sugar content and the consistency of the frosting by adding more coffee if necessary.
