Kit Kat Cupcakes

Before I get started on these Kit Kat Cupcakes, I just wanted to say THANK YOU very much for the outpouring support on my first day back to work (re: last post). It was hard, as expected, but I made it and came home and cuddled with my little man for a good hour! Thankfully, he missed me too and just wanted to be held by mommy. I think it will get easier as we get into a routine, but for now I just have to treasure those moments we share at night.

Okieee dokieee these cupcakes!! You guys they are amaze-balls!! These are my cupcakes to start the celebration of Halloween around here. I am not really a fan of the creepy stuff that goes along with Halloween and probably why I ignore it as a real holiday but just like football season, I am a fan of the food and not the show. So I take to stuffing my candy in cupcakes and frostings.

INGREDIENTS
FOR CHOCOLATE CUPCAKES:

•  1 cup all-purpose flour
•  1 cup granulated sugar
•  ⅓ cup unprocessed cocoa powder
•  1 teaspoon baking soda
•  ½ teaspoon baking powder
•  ½ teaspoon salt
•  1 large egg, at room temperature
•  ½ cup buttermilk, at room temperature
•  ½ cup hot coffee or hot water
•  ¼ cup vegetable oil
•  1½ teaspoons pure vanilla extract

FOR KIT KAT FROSTING

•  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)

INSTRUCTIONS
FOR THE CUPCAKES:

1. 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.
2. 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.
3. The batter will be thin. Divide evenly among the cupcake liners.
4. ..........................................

For full instructions please see : aclassictwist.com

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