Decadent Chocolate Cupcakes with Silky Chocolate Buttercream
Ingredients:
For the Chocolate Cupcakes:
½ cup Dutch processed cocoa powder
1 teaspoon instant coffee or espresso powder
½ cup boiling water
2 large eggs, room temperature
1¼ cups granulated sugar
⅓ cup vegetable oil
½ cup buttermilk
2 teaspoons vanilla extract
1 cup all-purpose flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
For the Chocolate Frosting:
3 cups powdered sugar, sifted
1 cup Dutch processed cocoa powder, sifted
¾ cup unsalted butter, at room temperature
½ cup whole milk
Decorations: sprinkles or semi-sweet chocolate curls
Directions:
Preheat the oven to 350°F. Line a muffin pan with 12 cupcake liners.
Make a chocolate paste by whisking together cocoa powder, instant coffee, and boiling water. Set aside to cool.
Mix wet ingredients: Whisk eggs, sugar, vegetable oil, buttermilk, and vanilla extract in a large bowl.
Combine with chocolate paste, then sift in flour, baking soda, baking powder, and salt. Gently fold together.
Fill cupcake liners ¾ full with batter and bake for 18 minutes or until a toothpick comes out clean.
Cool cupcakes on a wire rack.
For the Frosting:
Mix powdered sugar, cocoa powder, and butter on low speed until combined.
Gradually add milk, then beat on medium-high for 4-5 minutes until light and creamy.
Decorate cooled cupcakes with frosting and optional sprinkles or chocolate curls.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes
Kcal: 441 kcal | Servings: 12
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