kue mangkuk coklat

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line a 12-count muffin pan with paper cupcake liners and set it aside.
2. Whisk ½ cup vegetable oil, ¾ cup warm coffee, 1 large egg, and 1 ½ teaspoons vanilla extract in a large bowl until combined.
3. Sift together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 6 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt in a separate bowl. Add the flour mixture to the oil mixture and whisk until fully combined.
4. Scoop the batter into the prepared muffin pan, filling the cupcake liners ⅔ of the way full. Bake for 18-22 minutes, or until the centers of the cupcakes spring back when lightly pressed on. Cool completely before frosting.
5. Add 1 cup softened unsalted butter to a large bowl and beat with a stand mixer fitted with the paddle attachment or a hand mixer until fluffy. Add 3 cups powdered sugar to the butter and mix slowly, increasing the speed gradually until it is fully incoporated.
6. Scrape down the sides and the bottom of the bowl and add ½ cup unsweetened cocoa powder, 3 tablespoons milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Beat on medium-high speed until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
7. Use a large star tip to pipe the frosting onto the tops of the cooled cupcakes and serve.