Chocolate Cupcakes (Makes 16)
Ingredients:
Dry:
.1½ cups (190 g) all-purpose flour
.1 cup (200 g) granulated sugar
.½ cup (50 g) unsweetened cocoa powder (natural or Dutch-processed)
.1tsp baking soda
.½ tsp baking powder
.½ tsp salt
Wet:
.2 large eggs, room temperature
.½ cup (120 ml) vegetable oil
.¾cup (180 ml) buttermilk, room temperature
.¾ cup (180 ml) hot coffee or hot water
.2 tsp vanilla extract
Instructions:
1.Preheat oven to 350°F (175°C). Line two cupcake pans with 16 liners.
2.In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3.Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
4.Slowly pour in the hot coffee/water and mix until fully combined.
Batter will be thin—this is correct.
5.Fill liners about ⅔ full.
6.Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7.Cool completely before frosting.
Chocolate Frosting (Enough for 16 Cupcakes)
Ingredients:
.¾ cup (170 g) unsalted butter, softened
.2½ cups (300 g) powdered sugar
.½ cup (45 g) unsweetened cocoa powder
.2–3 tbsp heavy cream or milk
.1 tsp vanilla extract
.Pinch of salt
Instructions:
1.Beat butter on medium speed for 2–3 minutes until creamy.
2.Add powdered sugar and cocoa powder gradually, mixing on low.
3.Add vanilla, salt, and cream (1 tbsp at a time) until desired consistency.
4.Beat on medium-high for 1–2 minutes until light and fluffy.
5.Pipe or spread onto cooled cupcakes.
Ingredients:
Dry:
.1½ cups (190 g) all-purpose flour
.1 cup (200 g) granulated sugar
.½ cup (50 g) unsweetened cocoa powder (natural or Dutch-processed)
.1tsp baking soda
.½ tsp baking powder
.½ tsp salt
Wet:
.2 large eggs, room temperature
.½ cup (120 ml) vegetable oil
.¾cup (180 ml) buttermilk, room temperature
.¾ cup (180 ml) hot coffee or hot water
.2 tsp vanilla extract
Instructions:
1.Preheat oven to 350°F (175°C). Line two cupcake pans with 16 liners.
2.In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3.Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
4.Slowly pour in the hot coffee/water and mix until fully combined.
Batter will be thin—this is correct.
5.Fill liners about ⅔ full.
6.Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7.Cool completely before frosting.
Chocolate Frosting (Enough for 16 Cupcakes)
Ingredients:
.¾ cup (170 g) unsalted butter, softened
.2½ cups (300 g) powdered sugar
.½ cup (45 g) unsweetened cocoa powder
.2–3 tbsp heavy cream or milk
.1 tsp vanilla extract
.Pinch of salt
Instructions:
1.Beat butter on medium speed for 2–3 minutes until creamy.
2.Add powdered sugar and cocoa powder gradually, mixing on low.
3.Add vanilla, salt, and cream (1 tbsp at a time) until desired consistency.
4.Beat on medium-high for 1–2 minutes until light and fluffy.
5.Pipe or spread onto cooled cupcakes.
Chocolate Cupcakes (Makes 16)
Ingredients:
Dry:
.1½ cups (190 g) all-purpose flour
.1 cup (200 g) granulated sugar
.½ cup (50 g) unsweetened cocoa powder (natural or Dutch-processed)
.1tsp baking soda
.½ tsp baking powder
.½ tsp salt
Wet:
.2 large eggs, room temperature
.½ cup (120 ml) vegetable oil
.¾cup (180 ml) buttermilk, room temperature
.¾ cup (180 ml) hot coffee or hot water
.2 tsp vanilla extract
Instructions:
1.Preheat oven to 350°F (175°C). Line two cupcake pans with 16 liners.
2.In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3.Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
4.Slowly pour in the hot coffee/water and mix until fully combined.
Batter will be thin—this is correct.
5.Fill liners about ⅔ full.
6.Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7.Cool completely before frosting.
Chocolate Frosting (Enough for 16 Cupcakes)
Ingredients:
.¾ cup (170 g) unsalted butter, softened
.2½ cups (300 g) powdered sugar
.½ cup (45 g) unsweetened cocoa powder
.2–3 tbsp heavy cream or milk
.1 tsp vanilla extract
.Pinch of salt
Instructions:
1.Beat butter on medium speed for 2–3 minutes until creamy.
2.Add powdered sugar and cocoa powder gradually, mixing on low.
3.Add vanilla, salt, and cream (1 tbsp at a time) until desired consistency.
4.Beat on medium-high for 1–2 minutes until light and fluffy.
5.Pipe or spread onto cooled cupcakes.
