Ultra Moist Starbucks Chocolate Cupcakes w/ Cream Cheese Frosting

I found this at www.recipezaar.com after that fiasco with my cupcakes. And believe me, these cupcakes will not fail to impress-very soft, almost spongy! I left them uncovered in the refrigerator overnight and they were still moist the following morning. The only modification I did was substituting hazelnut extract for the vanilla and cream cheese frosting instead of buttercream.

Makes 24 Cupcakes

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsps baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup milk
1 tsp hazelnut extract
8 oz starbucks black coffee, cooled (any brand can be substituted)

Preheat oven to 350 F.
In a large bowl, whisk eggs, oil, hazelnut and black coffee together.
Stir in sugar, cocoa powder, baking powder, baking soda, ad salt.
Alternate stirring in flour and milk.
Line two 12-cup muffin tins with cupcake papers. Spoon or pour the batter into the cups about 3/4 full.
Bake for 20-23 minutes. Use “toothpick test”.
Cool. Frost with the cream cheese frosting.

Cream Cheese Frosting

4 oz butter, melted
8 oz cream cheese
2 cups powdered sugar
1/2 milk

Whisk cream cheese with milk until of spreadable texture.
Add butter and powdered sugar.
Continue to whip until frosting is smooth. Allow to stand until a little “firmer”.
Spread on cupcakes or use pastry bag with decorating tips.

TIPS:
1) I used instant coffee for the recipe and it turned out as sufficient subsitute.
2) Store cupcakes in a tupperware overnight and they get even more moist.