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kara’s chocolate cupcake

yields 24 cupcakes


  • 2 cups cake flour
  • 1 tsp baking soda
  • ½ cup cocoa powder (not Dutch processed)
  • ½ tsp salt
  • 2 cups sugar
  • 8 oz unsalted butter
  • 4 eggs
  • 6 oz bittersweet chocolate
  • 1 cup hot coffee
  • 1 cup buttermilk
  • 1 tsp vanilla


  • 1. Make sure all ingredients are at room temperature. Set oven for 350 degrees with 2 racks. Gather cupcake liners and cupcake pan and an ice cream scoop.
  • 2. Sift together dry ingredients: flour, baking soda, salt, and cocoa powder in mixing bowl with a flat beater
  • 3. With the mixer on low speed, cream butter and add sugar. Beat for 2-3 min until fluffy.
  • 4. Add the eggs one at time, beating well for 2-3 min and scraping down the bowl after each addition.
  • 5. Pour the hot coffee over the chocolate and let melt for a few minutes. Let mixture cool.
  • 6. Add the dry ingredients alternating with the hot coffee chocolate mixture and buttermilk vanilla mixture in thirds.
  • 7. When all has been incorporated, mix well on low speed for 1 -2 minutes.
  • 8. Use an ice cream scoop and fill lined cupcake liners 90% full.
  • 9. Bake 20 min or until toothpick comes out clean or cake springs back when touched. Each oven is different… a few min more or less may be needed. (display at bottom of screen)
  • 10. Allow to cool for 10 min on a bakers rack.
  • 11. De-pan the cupcakes and set aside for frosting.


kara’s chocolate buttercream frosting


  • 1 oz water
  • 6 oz egg whites
  • 4.5 oz sugar
  • 1 lb 4 oz butter
  • 6 oz (melted) chocolate
  • 4.5 oz sugar


  • 1. In a saucepan heat water and 4.5 oz sugar to firm ball stage (250*F or 120*C), making a sugar syrup.
  • 2. Meanwhile, begin whipping the egg whites to medium firm peaks while adding gradually the remaining sugar in 2 additions. This will help create firm peaks.
  • 3. With the mixer on high, pour the sugar syrup into the whites in a thin stream aiming for the side of the bowl. Reduce the speed to medium and beat until meringue cools and stiffens, 5 minutes
  • 4. On high, beat the butter in 4 additions; incorporate each before adding the other. Once incorporated add the room temp, melted chocolate and whip until smooth

decorate and enjoy!

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