Best Chocolate Cupcakes With Buttercream | 90 Mins
Master the Best Chocolate Cupcakes with Chocolate Buttercream using this tender, fudgy recipe. Includes an exact timing guide and a common mistakes checklist. T
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Cooking tools:
- Hand mixer
- Kitchen scale
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Kettle
- Saucepan
Ingredients
- 188g (1 ½ cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 45g (½ cup) natural cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 large egg, room temperature
- 120ml (½ cup) full-fat buttermilk
- 60ml (¼ cup) vegetable or canola oil
- 1 tbsp vanilla extract
- 120ml (½ cup) boiling water or hot coffee
- 225g (1 cup) unsalted butter, softened but cool
- 360g (3 cups) powdered sugar, sifted
- 45g (½ cup) Dutch-process cocoa powder
- 45ml (3 tbsp) heavy cream
- ¼ tsp salt
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