Starbucks Doubleshot Cupcakes

Ok...these are the first cupcakes I have ever made from scratch.  It was a big deal.  They are nothing short of amazing.  If you are a coffee-lover like me!  They have a great consistency, are soft, and not too sweet.  The recipe is from Hope Studios.  I am copying the recipe on this post, but its a little less decadent than her recipe that includes buttercream frosting, caramel, and chocolate covered coffee beans.  Find her exact recipe here.


Starbucks Doubleshot Cupcakes

1 2/3 cups (8 1/2 ounces; 240 g) plus 2 T sifted all-purpose flour
1/3 cup unsweetened cocoa
1/4 t. baking soda
1 t baking powder
1/4 t salt
1 cup (2 sticks, 230 g) lightly salted butter (not margarine), at room temperature
1 1/2 cups (10 1/2 oz; 300 g) granulated sugar
2 large eggs, at room temperature
1 small can Starbuck's Double Shot Espresso and Cream (6.9 oz can)
1 t. vanilla extract

Preheat oven to 350 degrees F.

Measure flour, cocoa, baking powder and soda, and salt into a bowl and whisk to mix. Set aside.

Cream together the butter and sugar until smooth. Add the eggs, one at a time, beating after each addition.

Alternately, add the dry ingredients and the Starbuck's Double Shot, beating after each addition, beginning and ending with flour. Scrape down the sides of the bowl and the beaters. Stir in the vanilla extract.

Spoon batter into the cupcake papers, 3/4 full. Bake in the preheated oven for 20 to 25 minutes. Cool completely.




Thanks to Hope Studios for great recipes...I'll be trying this Cinnamon Streusel Cake soon!