Chocolate Cupcakes with Buttercream Icing

Name: Chocolate Cupcakes with Buttercream Icing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: -1
Ingredients: 1 cup all purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup milk; 1/4 cup oil; 1 large egg; 1/2 teaspoon vanilla extract; 1/2 cup boiling water; 227 grams butter; 1 1/2 cup icing sugar; 2 teaspoons vanilla extract; 1 pinch kosher salt; 2 tablespoons milk

Fazza October 4, 2023 0 Comments

This awesome chocolate cupcake recipe whips up some seriously decadent, moist, and downright delicious cupcakes! They’re a breeze to make and everyone just loves ’em!

Moist

Chocolate Cupcakes with Buttercream Icing

Author: Fazza Cooking Method: Baking Cuisine: Western Courses: Cupcakes, Snack, Sweet Delights

Prep Time 20 min Cook Time 20 min Total Time 40 mins

Cooking Temp: 177 °C Servings: -1

Description

Delicious, not overly sweet and absolutely indulgent chocolate cupcakes with vanilla buttercream icing.

Ingredients

1 cup all purpose flour
1 cup granulated sugar
¹⁄₂ cup unsweetened cocoa
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon kosher salt
¹⁄₂ cup milk (buttermilk, oat milk, or other favorite plant-based milk)
¹⁄₄ cup oil (canola, vegetable, coconut, olive - any plant based oil)
1 large egg
¹⁄₂ teaspoon vanilla extract
¹⁄₂ cup boiling water

Buttercream Icing

227 grams butter (softened (approx 1 cup))
1 ¹⁄₂ cup icing sugar
2 teaspoons vanilla extract
1 pinch kosher salt
2 tablespoons milk (full cream)

Instructions

Preheat oven to 325º F/ 162º C . Place cupcake liners in muffin pan.
Add flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
Add milk, oil, egg, and vanilla extract to the flour mixture and mix until well combined. Carefully add the boiling water to the cupcake batter. Mix until well combined and the batter is smooth. Note that the batter will be very thin.
Evenly distribute the cupcake batter. Each cupcake liner should be about 1/2 full. Place in the oven and 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.

Buttercream Icing

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add icing sugar. After it has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, 1 tbsp at a time. For a softer frosting, add more milk or cream, 1 tbsp at a time.
Add icing to the cupcake (once cupcake is cooled)

Note

To make ahead and store – store the cupcakes at room temperature on the counter. I like to store them under a cake dome or in a cupcake carrier to keep them fresh.

To freeze – allow the cupcakes to cool completely, and place them into an appropriate-sized freezer-safe, airtight container. Freeze the cupcakes for up to one month.

To frost once frozen -to frost the cupcakes, remove them from the freezer and allow them to thaw in the refrigerator. Then, frost once they have completely thawed.

If you want to make the buttercream frosting ahead, place it into an airtight container and refrigerate. When ready to use, let the frosting come to room temperature, then beat it again with the mixer until fluffy.