Rich and Moist Chocolate Cupcakes with Whipped Chocolate Buttercream
Bake rich and moist chocolate cupcakes with a fluffy whipped chocolate buttercream. Hot coffee, buttermilk, and oil make the crumb tender and deeply…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Hand mixer
- Piping bag
- Cooling rack
- Sifter
- Muffin tin
- Cupcake liner
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1/2 cup (120 ml) neutral oil, such as canola or vegetable oil
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot coffee or very hot water
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (65 g) unsweetened cocoa powder, sifted
- 3 1/2 cups (420 g) powdered sugar, sifted
- 1/4 cup to 1/3 cup (60-80 ml) heavy cream or whole milk, room temperature
- 1/4 teaspoon fine salt
- Chocolate curls, mini chocolate chips, or sprinkles, for garnish
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