Ingredients​

• 1/4 cup brewed coffee, cooled
• 2 tablespoons baking cocoa
• 1-1/2 cups plain flour ( I use caje flour)
• 1 teaspoon baking powder
• 1/2 teaspoon bi carb soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup canola oil
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 2 tablespoons green food coloring
• 1 teaspoon vanilla extract
• FROSTING:
• 1/2 cup unsalted butter, softened
• 1 package cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3-1/2 cups icing sugar
• Sprinkles or edible decorations, optional

Directions​

1. Preheat oven to 175°C / 155°C fanforced. Line a 12-cup muffin pan with paper liners.
2. In a small glass measuring cup, whisk together brewed coffee and cocoa powder until combined; set aside. In a large mixing bowl, whisk together flour, baking powder, bi carb soda and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream sugar and butter for 3-4 minutes or until smooth and creamy. Add oil; beat vigorously for 2 minutes or until pale in color. Add egg, buttermilk, food coloring and vanilla extract; beat another 1-2 minutes or until evenly combined. Gradually add dry ingredients to the creamed mixture, stirring after each addition until no dry patches remain. Stir in coffee/cocoa powder mixture until smooth.
4. Fill each muffin cup about two-thirds full with batter. Tap the pan gently on the counter to release any air bubbles. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean; let cool 5 minutes. Remove cupcakes from the muffin tin; transfer to a wire rack to cool completely.
5. In a clean stand mixer bowl fitted with the paddle attachment, beat butter and cream cheese 3-4 minutes or until smooth and fluffy. Add vanilla extract and salt; beat another 30 seconds to combine. With the mixer on low speed, gradually add icing sugar; continue to mix until completely combined.
6. Fill a pastry bag fitted with a large star or round tip with the prepared frosting. Pipe a generous swirl of frosting on top of each cooled cupcake or just use a knife to spread. Decorate with sprinkles and edible decorations, if desired