Rich Chocolate Cupcakes (Print Version)
# Ingredients:
→ For the Chocolate Cupcakes
01 -
1/2 cup dutch processed cocoa powder
02 -
1 teaspoon instant coffee or espresso powder
03 -
1/2 cup boiling water
04 -
2 large eggs, room temperature
05 -
1 1/4 cups granulated sugar
06 -
1/3 cup vegetable oil
07 -
1/2 cup buttermilk
08 -
2 teaspoons vanilla extract
09 -
1 cup all-purpose flour, spooned and leveled
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon baking powder
12 -
1/2 teaspoon salt
→ For the Chocolate Buttercream Frosting
13 -
3 cups powdered sugar, sifted
14 -
1 cup dutch processed cocoa powder, sifted
15 -
3/4 cup unsalted butter, room temperature
16 -
1/2 cup whole milk
→ For Decorating
17 -
Sprinkles or semi-sweet chocolate curls
# Instructions:
01 -
Heat your oven to 350 degrees. Line a muffin pan with 12 cupcake liners and set it aside.
02 -
In a small bowl, whisk together the cocoa powder, instant coffee, and boiling water until you have a smooth paste. Set it aside to cool down.
03 -
In a large mixing bowl, add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract. Whisk everything together for about 1 to 2 minutes until it's completely combined.
04 -
Pour the cooled chocolate paste into the bowl and whisk again until everything is well mixed.
05 -
Sift the flour, baking soda, baking powder, and salt into the bowl. Use a rubber spatula to gently fold the dry ingredients into the wet ones. Don't worry if the batter looks really runny - that's exactly how it should be.
06 -
Divide the batter evenly among the 12 cupcake liners. They should be about three-quarters full.
07 -
Put the muffin pan in the center of the oven and bake for 18 minutes. The cupcakes are done when they spring back if you gently touch the top and a toothpick inserted in the middle comes out clean.
08 -
Leave the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool all the way down before frosting.
09 -
In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), combine the powdered sugar, cocoa powder, and butter. Mix on the lowest speed until the butter is worked into the dry ingredients. It'll look really dry and grainy at first - that's normal.
10 -
Keep the mixer on low and slowly pour in the milk. Once all the milk is mixed in, turn the speed up to medium-high and beat for 4 to 5 minutes until the buttercream is light, fluffy, and creamy.
11 -
Transfer the frosting to a piping bag fitted with your favorite tip. Pipe pretty swirls on top of each cooled cupcake and finish with sprinkles or chocolate curls.
12 -
Your chocolate cupcakes are ready to serve! Enjoy them fresh or store in an airtight container.
# Notes:
01 -
These cupcakes stay moist for up to 3 days when stored in an airtight container at room temperature.
02 -
The instant coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
03 -
Make sure all ingredients are at room temperature for the best texture.
04 -
The batter will be very thin and runny - this is what makes them so moist and perfect.