Chocolate Cupcakes
Classic chocolate cupcakes frosted with chocolate buttercream.
Servings 12 cupcakes
Calories 487kcal
Ingredients
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup milk
Chocolate buttercream
- ¾ cup unsalted butter softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F/180°C, line a muffin pan with cupcake liners.
- In a bowl, combine cocoa powder with espresso powder, flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs with sugars, oil, vanilla extract and milk.
- Add the dry ingredients to the wet ingredients, and gently stir until just combined. Do not over mix the batter.
- Pour the batter into cupcake liners halfway full. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven, and allow to cool down completely. As you wait, make the chocolate buttercream.
To make the buttercream:
- To make the buttercream, in the bowl of a stand mixer beat the butter for 2 minutes until it’s pale and creamy.
- Add 1 cup of the powdered sugar and hald of the cocoa powder, and beat for 3 minutes at medium speed.
- Add remaining powdered sugar and cocoa powder, and beat for 3 more minutes.
- Add milk, salt, and vanilla, and beat for 1 minute at medium speed.
- Frost the cupcakes with the buttercream.
Notes
Store: in airtight container at room temperature for up to 5 days.
Nutrition
Calories: 487kcal | Carbohydrates: 65g | Protein: 3g | Fat: 25g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 124mg | Potassium: 136mg | Fiber: 1g | Sugar: 56g | Vitamin A: 600IU | Calcium: 49mg | Iron: 1.1mg