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.
1
Mix instant espresso powder with 1/2 cup boiling water until dissolved. Mix everything in the bowl until just combined. Thin batter is fine.
2
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.
3
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.
4
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.