Description
Indulge in these decadent chocolate cupcakes with a dreamy, creamy vanilla-buttercream frosting. Moist, tender cake with a rich chocolate flavor, perfect for any celebration.
Ingredients
1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder ((scoop and level to measure))
1/2 tsp baking soda
1/2 cup (120 ml) boiling water
1/4 cup (58g) unsalted butter, melted
3 Tbsp (45ml) vegetable oil
1 cup (200g) granulated sugar
1 tsp vanilla extract
Heaping 1/4 tsp salt
1 large egg
1 large egg yolk
1/4 cup (60ml) heavy cream
3/4 cup + 2 Tbsp (125g) all-purpose flour ((scoop and level to measure))
3/4 cup (170g) butter (softened (preferably 1/2 cup unsalted butter 1/4 cup salted))
2 1/2 cups (326g) powdered sugar
6 Tbsp (38g) unsweetened cocoa powder*
2 – 3 Tbsp heavy cream
1 tsp vanilla extract
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a heatproof bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling stops and the mixture is smooth. Let it cool for about 5 minutes.
3. In another bowl, use an electric mixer on low to combine melted butter, vegetable oil, sugar, vanilla, and salt until blended.
4. Add the egg and then the egg yolk to the butter mixture, blending well. Stir in the cooled cocoa mixture, followed by the heavy cream. Add the flour and mix until just combined, making sure to scrape down the sides and bottom of the bowl.
5. Fill 12 lined muffin cups about two-thirds full with batter.
6. Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool completely.
8. While the cupcakes cool, prepare the frosting. In a stand mixer, cream the softened butter until fluffy.
9. Add powdered sugar, cocoa powder, 2 tablespoons of cream, and vanilla. Mix until light and fluffy, adding a little more cream if needed to reach your desired consistency.
Notes
Measure Flour Correctly: For the lightest, most tender cupcakes, always use the “spoon and level” method for measuring your flour. Spoon the flour into your measuring cup, then level off the excess with a straight edge.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to tough cupcakes. Mix just until the ingredients are combined.
Cool Completely: Patience is key here! Ensure your cupcakes are fully cooled on a wire rack before frosting. This prevents the frosting from melting and sliding off.
Frosting Consistency: The consistency of your buttercream can be adjusted with a little extra cream for thinning or a touch more powdered sugar for thickening.
- Prep Time: 30 minutes
- Cook Time: 17-20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A