Chocolate Cupcakes

Ingredients:

• 1 cup (125 g) all-purpose flour, sifted
• 1/4 cup (22 g) unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, lightly packed
• 1 large egg, at room temperature
• 1/2 cup (119 ml) brewed coffee
• 1/2 cup (119 ml) buttermilk, at room temperature
• 1/4 cup (59 ml) vegetable oil
• 1 teaspoon pure vanilla extract

Chocolate Buttercream Icing:

• 1/2 cup (114 g) unsalted butter, at room temperature
• 2 cups (240 g) icing sugar, sifted
• 1 Tablespoon whipping cream (or whole milk)
• 1 oz dark chocolate, good quality

Directions:

1. Preheat the oven to 350°F. Line a cupcake pan with 12 cupcake liners. Set aside.
2. In a large bowl add flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine and set aside.
3. In a separate large bowl, add granulated sugar, brown sugar, egg, vegetable oil and vanilla. Whisk (or use a hand mixer) to combine ingredients until smooth and well incorporated.
4. Add half of the sugar and egg mixture to the dry ingredients. Then add half of the buttermilk and coffee. Gently whisk to combine. Add the remaining sugar and egg mixture, then the buttermilk and coffee. Stir just until combined. Do not overmix the batter (the batter will be very thin/wet).
5. Pour or spoon the batter into prepared cupcake liners, filling each cup approx. three-quarters full. Do not overfill the cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow the cupcakes to cool in the pan for 5-10 minutes then transfer to a cooling rack.
8. Meanwhile, make your chocolate buttercream icing.
9. Melt chocolate and set aside.
10. In a large bowl of a stand mixer (or use a hand mixer) add butter and beat for 30-40 seconds. Add icing sugar and whipping cream. Beat for approx. 2 minutes until light and fluffy. Add melted chocolate and continue to beat until well incorporated, scraping down the bowl as necessary. Add more whipping cream if the icing is too thick or add more icing sugar if the icing is too thin.
11. Once cupcakes are cooled pipe icing on top of each cupcake.

NOTES

Store cupcakes in an airtight container for up to two days at room temperature. Or freeze cupcakes for up to two months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Chocolate Cupcakes Recipe at Baking For Friends.