Cupcakes

Chocolate Cupcakes with Chocolate Buttercream Frosting

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It has been a month since I posted.  Yikes!  Well,  I am going to post more often, probably around once or twice a week.   But that is not the subject of this post.  The subject are these chocolate cupcakes with chocolate buttercream.

These cupcakes are very chocolate-rich, with excellent texture.  And every time I make them they dome perfectly.  One of the best parts?  For the cupcakes at least, you don’t need an electric mixer!
Now for the frosting.  This is my favorite chocolate frosting I’ve had, and for a good reason.  It has the best chocolate fudge flavor, and it’s easy to pipe and top.

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Be sure to top them with sprinkles!

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Recipe for Cupcakes:  Yield:  12 cupcakes  Difficulty:  2 out of 5,  1 the easiest, 5 the hardest

3 ounces semi-sweet chocolate, broken into squares (not chocolate chips)
1/3 cup cocoa powder (dutch or regular, dutch will be darker, I like the flavor of regular better)
3/4 cup strong hot coffee
3/4 cup all purpose flour
3/4 cup white sugar
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white or apple cider vinegar
1 teaspoon vanilla extract
1/4 cup whole milk

To Make:

Preheat oven to 350 degrees and line a standard cupcake pan.
Put chocolate and cocoa powder in a medium bowl, then pour hot coffee over them and stir until melted.  Put in the refrigerator for 15 minutes
Meanwhile, in a medium bowl, whisk the flour, sugar, and baking soda until combined.
Now, whisk the eggs, oil, vinegar, milk, and vanilla into chocolate mix.
Add the flour mix 1/3 at a time until all mixed together.
Bake in oven for 15-18 minutes, or until a toothpick put in the center comes out clean.
Cool on wire rack

Ingredients for the Frosting:

1 cup salted butter, softened
2 and 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces of semi-sweet chocolate, melted.

To Make:

In an electric hand or stand mixer, beat the butter on medium speed for 1 minute, or until creamy
Switch mixer to low and add the powdered sugar 1 cup at a time.
Add the chocolate and vanilla.
Switch mixer to high and beat for 5 minutes.
Frost on cupcakes as desired.

Cupcakes will keep for 5 days, covered at room temperature.

Recipes adapted from www.BrownEyedBaker.com‘s Ultimate Chocolate Cupcakes, and Classic Yellow Cupcakes with Chocolate Buttercream Frosting.

Do not use any of my photos without asking me first.   You can reach me at SimplifiedBaking@gmail.com.  If you would like to publish this recipe on your blog,  please make it first, rewrite it in mostly your own words (I get that there will always be some overlap), and link back to my blog as the source.  Thank you.

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