Side Pannel
Classic Chocolate Cupcakes
Classic Chocolate Cupcakes
- Recipe Submitted by maryjosh on 04/19/2018
Ingredients List
- 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 large egg (at room temperature)
- 1/2 cup boiling water
- 1/2 cup milk (I used whole, but reduced fat or even skim should work!)
- 1 tsp vanilla extract
- For the Classic Chocolate Buttercream:
- 2 sticks (8 ounces) unsalted butter, very soft
- 1 1/2 cups cocoa powder, sifted
- 3 cups confectioners' sugar, sifted (more only if needed)
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon finely ground sea salt (table salt will work, too)
Directions
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.
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.
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