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Chocolate Buttercream Cupcakes are a delicious treat that combines a rich, moist chocolate cupcake with a creamy and indulgent chocolate buttercream frosting. Perfect for any occasion, they’re sure to be a hit with anyone who loves chocolate!
Chocolate Buttercream Cupcakes Recipe
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (for the batter)
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup whole milk (more if needed)
- A pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners (about 12 liners).
2. Make the Cupcake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with a hand mixer or stand mixer on medium speed for about 2 minutes, until smooth and well-combined.
- Reduce the speed to low and carefully add the boiling water. The batter will be thin, but that’s okay—this is what makes the cupcakes moist.
3. Bake the Cupcakes:
- Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Chocolate Buttercream Frosting:
- In a large mixing bowl, beat the unsalted butter on medium speed until creamy and smooth, about 1-2 minutes.
- Gradually add the powdered sugar and cocoa powder, beating on low speed until combined, then increase to medium speed.
- Add the vanilla extract, milk, and a pinch of salt, and continue to beat until the frosting is light and fluffy. If the frosting is too thick, add more milk, a tablespoon at a time. If it’s too thin, add more powdered sugar until the desired consistency is reached.
5. Frost the Cupcakes:
- Once the cupcakes are completely cool, frost them with the chocolate buttercream using a piping bag, spatula, or butter knife.
- Optionally, garnish with chocolate shavings, sprinkles, or any other toppings of your choice.
6. Serve and Enjoy:
- Serve the chocolate buttercream cupcakes as a treat for any occasion or as a sweet snack.
Tips:
- Make Ahead: The cupcakes and frosting can be made a day ahead. Just store the cupcakes in an airtight container and the frosting in the fridge. Bring both to room temperature before frosting.
- Frosting Variations: You can also add a little espresso powder or chocolate extract to the frosting for a more intense chocolate flavor.
- For Extra Moisture: Substitute buttermilk for regular milk for an extra moist cupcake.
These Chocolate Buttercream Cupcakes are rich, indulgent, and perfect for chocolate lovers!
