Directions
Cake
Preheat the oven to 350°F
Sieve together the flour, granulated sugar, salt, and the baking soda. Sieve twice with these products.
Using the hot water, dissolve the cocoa powder. Cool this mixture down and it will thicken naturally.
In a medium mixing bowl, combine the buttermilk, vegetable oil, and the eggs. Whip at high speed for 10 minutes.
Alternatively, add in the dry sifted ingredients and the cocoa mixture slowly while the mixing continues to mix. Scrape down the bowl twice during this mixing process.
When the mixing is completed, cover the bowl with a plastic sheet and set aside for an hour.
Fill your cupcake tins and bake for 20-25 minutes at 350°F.
Frosting
Whip the butter until it is creamed.
Add in Dreidoppel Espresso Paste and melted Tumaco Dark Chocolate.
Add Pure vanilla extract and blend well.
Immediately add in the sifted powdered sugar in 3 stages, alternating the sour cream or mascarpone
Scrape down the mixing bowl to assure an even blend.
Recipe Note:
Tip: Save money on vanilla extract with our Vanilla Bourbon Paste: just substitute 7-12g for every 25g of vanilla extract!
Have a recipe you'd like to share? Tag us on social @ifiProvisions and use #PastryatHome for a chance to get featured across our channels. Happy baking!
