Classic Chocolate Cupcakes
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
1 dozen cupcakes
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Course
Dessert
Classic Chocolate Cupcakes
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Sometimes there's nothing better than a classic chocolate cupcake! This recipe will give you a soft and fluffy chocolate cupcake base and a delightfully creamy chocolate buttercream frosting. A must make for chocolate lovers!
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Ingredients
For the Classic Chocolate Cupcakes:
- 1 cup all-purpose flour not packed
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 3/4 tsp baking soda
- 3/4 baking powder
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 egg large, at room temperature
- 1/2 cup water boiling
- 1/2 cup milk whole (or reduced fat or skim
- 1 tsp vanilla extract
For the Classic Chocolate Buttercream:
- 2 unsalted butter sticks (8 ounces), very soft
- 1 1/2 cups cocoa powder sifted
- 3 cups confectioners' sugar sifted, add more only if needed
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt finely ground; table salt also acceptable
Instructions
For the cupcakes:
- Preeat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners; lightly grease cupcake liners with non-stick spray; set aside.
- In a large bowl stir together the flour, sugar, cocoa powder, baking powder, espresso powder, baking soda and salt; mix well to combine; set aside.
- In a separate bowl combine the eggs, milk, oil and vanilla; beat until well combined. Pour liquid mixture into the dry mixture and gently stir until just combined. Stir in boiling water (batter will be thin); mix until combined.
- Fill each prepared muffin tin 2/3 full with batter. Bake for 16-18 minutes, or until the tops are puffed up and a cake-tester inserted in the center comes out clean. Allow the cupcakes to cool a few minutes in the pan before transferring to a cooling wrack to cool completely. Once cool, frost with chocolate buttercream and decorate as desired.
For the Classic Chocolate Buttercream:
- In a large bowl using a handheld mixer or in the body of a stand-mixer fitted with the paddle attachment, beat the butter until smooth and creamy; about 2 minutes. On low speed, stir in cocoa powder. Alternately add powdered sugar and heavy cream, beating until smooth, and scraping down the sides of the bowl with a rubber spatula as needed. Add in vanilla and salt. Once smooth, beat on medium-high speed for two minutes.
Notes
- Be sure your butter is very soft before making your buttercream. Hot coffee may be used in place of the water if you'd like a slightly mocha taste to your cupcakes.
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