Kit Kat Cupcakes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1 cup Sugar
  • 1/3 cup Unprocessed cocoa powder
  • 1 1/2 tsp Vanilla extract
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 oz Vegetable oil

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Buttermilk
  • 2 tbsp Heavy cream

• Liquids

  • 1/2 cup Coffee or hot water, hot

• Other

  • 6 7 snack size kit kats, chopped finely (or processed in a food processor

Found on blahnikbaker.com

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• ⅓ cup unprocessed cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 egg, at room temperature
• 4 ounces (½ cup) buttermilk, at room temperature
• ½ cup hot coffee or hot water
• 2 ounces (¼ cup) vegetable oil
• 1½ teaspoons vanilla extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3-4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• Pinch of salt
• 2-3 tablespoons heavy cream
• 6-7 snack size Kit Kats, chopped finely (or processed in a food processor)

Directions

• Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Sift together all the dry ingredients into a large bowl. In a medium bowl, combine all the wet ingredients, including egg, using a whisk. Be sure to whisk the egg last into the wet ingredients to avoid scrambling with the hot coffee.
• Using a mixer, mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape down the sides and bottom of bowl. Mix for additional minute on medium speed.
• The batter will be thin. Divide evenly among the cupcake liners.
• Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
• Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.
• Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract, salt and heavy cream and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 6 minutes. Add in the chopped Kit Kats and mix until combined.
• Use frosting immediately to frost cooled cupcakes.
• Store leftovers in an airtight container at room temperature for up to 3 days.