Chocolate Cupcake Recipe

Wonderful chocolate cupcakes with chocolate buttercream frosting on top! It's easy to make these chocolate cupcakes, and they are soft, light, and moist.

INGREDIENTS 

OR THE CHOCOLATE CUPCAKES: – 1 cup (125 grams) all-purpose flour (spooned & leveled) – 1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder – 3/4 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (100 grams) brown sugar – 1/2 cup (100 grams) granulated sugar – 1/3 cup (80 ml) oil – 1/2 cup (120 ml) buttermilk – 1 large egg – 1 teaspoon vanilla extract – 1/2 cup (120 ml) boiling water – 1 teaspoon instant espresso powder

INGREDIENTS 

FOR THE CHOCOLATE FROSTING: – 1 cup (230 grams) unsalted butter softened – 3 cups (360 grams) powdered sugar – 1/2 cup (42 grams) unsweetened cocoa powder sifted – 3-4 tablespoons (30-45 ml) heavy cream – 1 teaspoon vanilla extract – pinch of salt

INSTRUCTIONS

Preheat the oven to 350°F (177°C). Prepare 16 cupcake liners for two 12-count pans. Mix flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix granulated and brown sugar. Just combine oil, buttermilk, egg, and vanilla.

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Mix instant espresso powder with 1/2 cup boiling water until dissolved. Mix everything in the bowl until just combined. Thin batter is fine.

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Pour batter evenly into 16 cupcake liners, filling each slightly over halfway. Bake cupcakes at 350°F (177°C) for 17–20 minutes or until a toothpick inserted into the center comes out clean.

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Remove the cupcakes from the pan and oven. Cool the cupcakes on a wire rack. Stir the butter in a stand mixer with the paddle attachment or a large electric mixer bowl on medium speed for 1-2 minutes until smooth.

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Add the powdered sugar one cup at a time and mix well, then add the cocoa powder and mix until combined, scraping the bowl as needed. Combine heavy whipping cream, vanilla extract, and salt on medium speed.

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also see

also see

The Best Scotcheroos Recipe