Moist chocolate cupcakes with rich chocolate buttercream frosting. This recipe yields nine cupcakes, which are perfect for a small family.
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Ingredients
For Chocolate Cupcakes
- 60 grams Butter softened
- 2 tablespoons Oil
- 165 grams Caster sugar
- 1 number Large egg (58 grams)
- 110 grams Plain flour
- 25 grams Cocoa powder
- 125 ml Hot water
- 1/2 teaspoon Instant coffee powder
- 1/2 teaspoon Baking powder
- 1/8 teaspoon Baking soda
- 1/2 teaspoon Vanilla extract
- 1/16 teaspoon Salt
For Chocolate Buttercream
- 125 grams Butter
- 25 grams Cocoa powder
- 200 grams Icing sugar
- 2 tablespoons Whipping cream (35% milkfat)
- 1/2 teaspoon Vanilla extract
- 1/16 teaspoon Salt
Ingredients
For Chocolate Cupcakes
For Chocolate Buttercream
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Instructions
For Chocolate Cupcakes
- Preheat oven at 180°C for 15 minutes. Line 9 standard muffin cups with paper liners.
- In a small bowl, combine cocoa powder, coffee powder, and hot water. Set aside to cool.
- Sift the flour with baking powder, baking soda, and salt set aside.
- Beat butter, oil, sugar, egg, and vanilla extract in a bowl with an electric mixer until light and fluffy.
- Gently stir in sifted flour mixture and cocoa mixture in two batches.
- Fill each cupcake liner about 2/3 full with batter, about 1/4 cup of batter into each cupcake liner. Bake for about 17 minutes or until a toothpick inserted into the cupcake comes out clean.
- Remove the cupcakes from the muffin tin and place them on a wire rack to cool. Once the cupcakes have completely cooled, cover with chocolate buttercream.
For Chocolate Buttercream
- Beat butter and salt in a bowl with an electric beater until creamy. Add cocoa powder and mix until fully combined.
- Add icing sugar, whipping cream, vanilla extract, and beat until smooth. (Do not forget to scrape down the side of the bowl as needed)
- NOTE - Have all the ingredients at room temperature especially butter and egg.
- I used Hershey's natural unsweetened cocoa in this recipe.
- For the frosting, I used Wilton 1M piping tip.
- You can keep the frosted cake at room temperature for up to 3 days.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5
