Starbucks DARK Roast Coffee Rum Cupcakes with Coffee Buttercream

• Meat

  • 11/16 cup Starbuck dark roast coffee

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Cocoa powder, unsweetened
  • 4 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract
  • 2 cups White sugar

• Dairy

  • 1 1/8 cup Butter
  • 1 cup Milk

• Beer, Wine & Liquor

  • 2 tsp Rum extract

• Other

  • 30 Pirouettes

Found on roseofthecity.com

Ingredients

• 3/4 cup butter (room temperature)
• 3 eggs (let sit out for 30 minutes)
• 1/2 cup Starbucks dark roast coffee cooled (I bought a Tall and had plenty)
• 1 cup milk
• 1 3/4 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 2 cups white sugar
• 2 tsp rum extract
• 1 cup semi-sweet chocolate chips
• 30 Pirouettes
• 1/3 cup butter (room temperature)
• 4 cups confectioners sugar
• 3 Tbsp. Starbucks dark roast coffee
• 1 tsp. vanilla extract

Directions

• Preheat oven to 350°F.
• Line a cupcake baking tin (or two) with cupcake cases so you have a total of twenty-four.
• In a medium bowl stir together flour, 1 cup cocoa powder, baking soda, baking powder, and salt.
• In a 2-cup glass measuring cup combine milk and coffee. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium high speed for about 30 seconds.
• Gradually add sugar, about 1/2 cup at a time, beating on medium speed until combined.
• Scrape sides of bowl and beat for another 2 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in rum.
• Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
• Stir in chocolate pieces.
• Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until tops spring back when lightly touched.
• Cool cupcakes in muffin cups on wire racks for 5 minutes.
• Remove cupcakes from muffin pans. Cool completely on wire racks.
• In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
• Gradually add 1 cup of the powdered sugar, beating well.
• Beat in the 3 tablespoons brewed coffee and the vanilla.
• Gradually beat in the remaining powdered sugar.
• If necessary, beat in additional brewed coffee until buttercream reaches a good piping consistency.
• Pipe the icing on top of each cupcake and insert a Pirouette into each cake. Sprinkle some cocoa powder on top.