Oh So Good Chocolate Cupcakes!
Moist, light, and fluffy. Frosted with chocolate buttercream and drizzled with dark and white chocolate.
Equipment
- Mixer
- Muffin pan or cupcake pan
- Spatula
- Mixing bowl
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup heavy cream or whole milk
- 2 large eggs, room temperature
- 1/2 cup canola or vegetable oil
- 1 cup coffee room temperature
FOR THE CHOCOLATE FROSTING
- 2 sticks of butter, room temperature
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350ºF. Line the muffin pan with baking cups.
- In a bowl, add flour, cocoa powder, sugar, baking powder, baking soda, and salt. Use a whisk, whisk the flour mixture to remove any lumps.
- Create a "well" in the center of the flour mixture. Add the heavy cream or whole milk, eggs, oil, and coffee. Mix until smooth, make sure to scrape the side of the bowl.
- Use a regular size retractable ice cream scoop. Fill each cupcake cup halfway with the batter. Bake for 18-20 minutes or until the toothpick inserted in the center comes out clean. Cool before frosting.
FOR THE CHOCOLATE FROSTING
- Use a mixer and cream the butter in a bowl. Lower the speed of the mixer, add the powdered sugar, mix until incorporated. Add the heavy cream continue mixing until creamy. Add the cocoa powder, mix until combined.
- Turn the speed to high, mix until fluffy and creamy.
