Yield: 24 cupcakes
Prep Time: 25 minutes
Bake Time: 20 minutes
INGREDIENTS
2 1/4 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 3/4 teaspoons baking soda
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
3 eggs
1/2 cup fresh brewed coffee
1/2 cup fresh orange juice
1/2 cup sour cream
3/4 cup vegetable oil
1 teaspoon vanilla extract
Filling
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line cupcake tins with paper cups.
2. In a large bowl, combine the flour, sugar, baking soda, and salt. Pour 1/2 of this dry mixture into a large mixing bowl and add the cocoa powder. Mix on low speed until combined.
3. In a medium bowl, combine the buttermilk, 1/4 cup vegetable oil, 1 egg, vanilla extract. Add the wet mixture into the dry ingredients in the large mixing bowl and beat on low speed until well combined. Slowly add the coffee until just mixed together.
4. Fill the cupcake tins evenly with this chocolate batter until each tin is about 1/4 - 1/2 full.
5. Clean and dry the large mixing bowl then add the rest of the dry mixture. Add 1/2 cup vegetable oil, orange juice, 2 eggs and sour cream. Mix on medium speed until well combined. Carefully pour the mixture into the cupcake tins until each tin is about 3/4 full.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool on a rack. Do not remove from pan until after filling has been inserted.
7. For the filling, in a large bowl on medium speed beat the butter and shortening until light and fluffy. Slowly add the powdered sugar, cocoa and salt. Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy. Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling. Push tip through the top of each cupcake, and fill until you see the cupcake expand.
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