3 1/3 cups all purpose flour 2 cups granulated sugar
1⁄2 tsp. baking soda
3 tsp. baking powder
3⁄4 cups cocoa powder dissolved in 1⁄2 cup boiling water 1 1⁄2 cups vegetable oil
6 egg whites, room temperature 2 tablespoons Cookie Nip
1 cup sour cream
1 cup whole milk
Preheat oven to 350 degrees. Place cupcake liners in muffin pan. Sift together flour, sugar, baking soda and baking powder. Whisk together dry ingredients. Separate eggs. Mix egg whites with vegetable oil. Stir in milk, sour cream, cocoa mixture, and Cookie Nip. Mix wet and dry ingredients together. Fill cupcake liners 2/3 full. Bake 18 minutes. Remove from pan to stop cooking. Frost when completely cooled.
Silky Coffee Buttercream
2 sticks butter, cold
1/2 cup Crisco vegetable shortening
1 can sweetened condensed milk, REFRIGERATED over night
1 tsp Cookie Nip
2 teaspoons instant coffee dissolved in two teaspoons hot water. Refrigerate 1 cup powdered sugar
Beat butter and shortening for two minutes or longer. It should be light and fluffy. Add cold sweetened condensed milk and mix thoroughly. Add flavoring and pipe onto cooled cupcakes. You can add cookie pieces, melted chocolate or chopped candy bars to this recipe. Garnish with strawberry halves or chocolate pieces.