Chocolate Cupcakes with Perfect Chocolate Buttercream
By Eat More Chocolate Team Cake & Cupcakes Fall Favorites, Thanksgiving Baking
April 2, 2015
This chocolate cupcake recipe is a very moist, airy, rich chocolate cupcake with a perfect creamy chocolate buttercream.
- Yields: 12-15 cupcakes
Directions
For the Cupcakes:
Preheat oven to 350degrees F. Line muffin tins with cupcake liners.
Sift together all the dry ingredients in the bowl of an electric mixer.
In a medium bowl, combine all the wet ingredients using a whisk.
Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
The batter will be thin. Divide evenly among the cupcake liners.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.
For Chocolate Frosting
Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, cocoa powder, vanilla and salt and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 2-3 minutes.
Add heavy cream and beat on medium-high for an additional minute or two.
Ingredients
For Chocolate Cupcakes:
⅓ cup Cocoa powder (I used Ghirardelli)
½ cup buttermilk, at room temperature
½ cup strong black coffee, hot
For Chocolate Frosting
1 cup (2 sticks) unsalted butter, at room temperature
2-3 cups confectioners’ sugar, sifted
¾ - 1 cup unsweetened cocoa powder