Devils Food Cupcakes with Chocolate Coffee Buttercream
2 c self rising flour
1 tsp baking powder
1 cup brown sugar
2 sticks butter, softened
2 eggs seperated
3 1/2 oz semisweet choc, melted
1 tsp vanilla
1/2 cup milk
Preheat oven to 350 degrees. Line 18 medium size muffin cups with paper liners. Sift flour & baking powder together in medium bowl, set aside. In bowl of mixer, cream together sugar and butter. Add egg yolks, beat well. Add melted chocolate & vanilla, mixing well. Add flour & milk alternately, beating well with each addition. Beat egg whites in medium bowl until soft peaks form and gently fold into batter.
Spoon batter into cups filling 2/3 full. Bake for 20 minutes. Remove pans from oven & cool 5 minutes. Remove cupcakes from pan & cool on rack.