Chocolate cupcakes are a huge favorite at our house. In addition to the deep dark chocolate cupcake, Bruce pipes a rather decent amount of chocolate buttercream frosting on each of them. As a result, you get the most decadent chocolate cupcake ever.
Obviously you will want to make a double batch of these chocolate cupcakes, so you can leave a dozen for your neighbors! Clearly, they will be impressed by your baking skills!
Lastly, you can stack these glorious chocolate cupcakes on a tiered display for your next party, and be the host or hostess with the most!
Deep, dark chocolate cupcakes with just a hint of espresso. These will be the star of the next birthday party you host!
Ingredients for cupcakes:
- 2 cups flour
- 2 cups sugar
- 3/4 cup dutch cocoa powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoon espresso powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup milk buttermilk
- 2 teaspoons vanilla
- 1 cup boiling water
Ingredients for Chocolate Buttercream:
- 1½ cups butter, softened
- 1 cup dutch processed dark unsweetened cocoa
- 5 cups confectioner’s sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla
- ½ teaspoon espresso powder
Instructions for the chocolate cupcakes:
Preheat oven to 325º F.
Place cupcake liners in 2 muffin tins. Spray inside of liners with spray oil.
Measure all dry ingredients into the bowl of a stand mixer. Mix dry ingredients with a whisk to blend.
Add buttermilk, vegetable oil, egg, and vanilla to dry mixture on medium speed until well combined.
Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Fill each cupcake liner 1/2 way full. Depending on the size of cupcake liners you use, you will need to use more or less. Be sure not to over fill.
Bake until a toothpick inserted in the center comes out clean, about 20 minutes
Remove from the oven and allow the cupcakes to cool completely on a wire rack.
Instructions for the chocolate buttercream frosting:
While cupcakes cool, make the buttercream frosting.
Add cocoa to bowl of stand mixer. Using a whisk or fork, get rid of any lumps.
Cream butter and cocoa powder until combined. Turn off mixer.
One cup at a time, add in the confectioner’s sugar and about a teaspoon of the cream. Slowly bring mixer up to speed to avoid the sugar from flying out of the bowl. Between each addition, bring up to fast speed to fully whip the frosting. Repeat until all the sugar and cream are added.
Add vanilla extract and espresso powder and combine well.
- At this point, check the consistency of the frosting. If too stiff, add a bit more of the cream, and beat until fluffy.
- Using a piping bag, pipe swirls onto the cooled cupcakes. You may also frost with butter knife.
Cupcakes can be stored in a refrigerator for up to 2 weeks. Be sure to allow to come to room temperature before serving.