|
Chocolate Cupcakes
Cupcake
3/4 cup all-purpose flour (spoon & leveled)
1/2 cup unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/2 cup buttermilk, room temperature
Chocolate Buttercream Frosting
1 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners sugar
1/2 cup unsweetened cocoa powder
3 Tablespoons heavy cream or milk
1/8 teaspoon salt
2 teaspoons pure vanilla extract
Cupcake
-
Preheat the oven to 350°F.
-
Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
-
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
-
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
-
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds.
-
Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
-
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
-
Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
Chocolate Buttercream Frosting
-
With a handheld mixer, beat the butter on medium speed until creamy – about 2 minutes.
-
Add confectioners sugar, cocoa powder, heavy cream, salt, and vanilla extract.
-
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
-
Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.
-
Use immediately or cover tightly and store for up to 1 week in the refrigerator.
These chocolate cupcakes are super moist and so delicious. Better make two batches - they wont last long!
|