Vanilla Latte Cupcakes with Chocolate Cream

This is for my cupcake-loving best friend, Kimberly, because some days we just need a chocolate and coffee picker-upper.

Cupcake:

3/4 cup oil (vegetable or Smart Balance oil)

2 cups sugar

4 large eggs

1 1/2 cups cake flour

1 1/4 cups all-purpose flour

1/3 cup pulled espresso, or very bold brewed coffee

2/3 cup milk

1 tsp vanilla

Preheat oven to 350 and line two 12-cup muffin tins with cupcake papers. In a large bowl, or stand up mixer, cream the sugar and oil until well incorporated. Add the eggs one at a time, mixing well after each addition. In a separate bowl, mix together the two flours, then add to sugar mixture in 4 separate parts alternating with milk. Add the espresso (or coffee) and vanilla, then mix well. Divide among cupcake pans evenly, then bake for 18-20 minutes, using the toothpick test to assure the cakes are finished. Top with the chocolate cream.

Chocolate Cream:

4 cups sifted confectioners sugar

4 tsp cocoa powder

1 tbsp milk

1 cup softened butter

In a stand up mixer, beat together the confectioners sugar and butter until smooth. Then, add the milk and cocoa powder and mix again until smooth and well incorporated.