Steps to Make Super Quick Homemade Chocolate buttercream Frosting Cupcake with Black coffee

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Put together several trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for elevating your mood. This is because these nuts are loaded with magnesium, which helps to increase serotonin production. Serotonin is the “feel good” chemical that tells your brain how you feel day in and day out. The more of this chemical in your brain, the happier you’ll feel. Nuts, along with elevating your mood, can be a super protein source.

See, you don’t need to eat all that junk food when you want to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to chocolate buttercream frosting cupcake with black coffee recipe. To cook chocolate buttercream frosting cupcake with black coffee you only need 13 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Chocolate buttercream Frosting Cupcake with Black coffee:

1. Prepare 250 g of unsalted butter, softened.
2. Prepare 250 g of caster sugar.
3. Prepare 250 g of self-raising flour.
4. Get 4 of medium eggs.
5. Use 4 tablespoons of milk.
6. Get of Ice-cream scoop (optional).
7. Prepare 2 of x 12-hole muffin tins.
8. Get 2 tablespoons of Coco powder.
9. Get of Chocolate Buttercream Frosting.
10. Take 140 of g/5oz butter, softened.
11. Take 280 of g/10oz icing sugar.
12. Use 25 g of cocoa powder.
13. You need 75 g of dark chocolate, melted.

Instructions to make Chocolate buttercream Frosting Cupcake with Black coffee:

1. .
2. Set the oven to 180C. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, eggs, milk and whisk until the mixture is smooth. For chocolate cupcakes, include 2tbsp Coco powder in batter and whisk until the mixture smooth. I made half and half. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the muffin tins..
3. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour and chocolate cupcakes are brown. Remove the tins from the oven. Sprinkle some self-rising flour or Icing sugar. Leave the cupcakes to cool in the tins for a few minutes..
4. Topping Chocolate Buttercream Frosting: For the chocolate variation, Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined. To frost the cupcake, scoop out the frosting using the cookie dough scooper and drop the frosting on the top of the cupcake. Then spin your spoon or spatula in a circle, pushing the frosting out to the edges as you spin the cupcake..
5. On chocolate cupcakes, Omit Coca powder from buttercream..
6. For Decorating: These cupcakes are ideal for making with children and can be decorated with chocolate syrup, icing, buttercream or drizzled in chocolate. They’ll love using their imagination to decorate these delicious treats but beware, it might get messy!. Place on top- center, cherry. It's ready to serve. Serve with black Coffee☕..

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