As part of my partnership with HEB grocery stores, they sent me some of their awesome Totally Texas products! I went a little crazy with all their delicious Texas coffee, doubling-down and adding chocolate to the party as well. The end result? This yummy, chocolatey, caffeinated take on dessert!
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cup dark brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup strong HEB San Antonio Medium Roast Coffee (brewed)
- 1 cup Ghirardelli semi-sweet chocolate chips
- 8 oz crème fraîche
- 1 tbsp HEB San Antonio Medium Roast Coffee grounds
- 2 tbsp confectioner’s sugar
- Preheat oven to 350 degrees F. Line a 16-cup muffin tin with cupcake wrappers.
- In a standing mixer, cream the butter with the brown sugar until light and fluffy. Slowly mix in the eggs, one at a time, until well blended. Set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt.
- Beating on low speed, gradually add the flour mixture to the creamed butter and eggs, alternating with the coffee until the batter is well blended. Then slowly beat in the chocolate chips.
- Fill each cupcake liner about two-thirds full with batter. Bake for 15 to 18 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Meanwhile, make your icing: Whisk together all three ingredients in a small mixing bowl until smooth. Set aside, being careful not to let the frosting get too warm. (You can stick it in the fridge if you’d like).
- Once the cupcakes are done baking, remove them from the oven and let them cool. Spread your frosting on the cupcakes, garnish with additional chocolate chips and serve!