Chocolate Frosted Cupcakes (Print Version)
# Ingredients:
01 -
2 cups white sugar.
02 -
1 cup softened butter.
03 -
2 whole eggs.
04 -
1 egg white for extra fluffiness.
05 -
1 pound of powdered sugar.
06 -
⅓ cup or more heavy cream, depending on consistency.
07 -
1 ¾ cups plain flour.
08 -
¾ cup cocoa (dutch-processed is ideal).
09 -
Half a teaspoon of salt for balance.
10 -
1 ½ teaspoons of baking powder.
11 -
1 teaspoon baking soda to help it rise.
12 -
1 teaspoon vanilla extract (you'll use this twice).
13 -
1 teaspoon instant coffee granules (optional but recommended).
14 -
1 ½ cups buttermilk to keep it soft.
15 -
¾ cup of vegetable or canola oil.
# Instructions:
01 -
Set your oven to 350°F. Line up 32 cupcake molds with paper liners and leave them on standby.
02 -
Mix your flour, baking powder, cocoa powder, salt, and baking soda. Keep this bowl nearby for later.
03 -
Stir together the buttermilk, vanilla extract, and instant coffee (if you're using it). Keep this aside for later too.
04 -
Whisk sugar and oil together until combined. Crack in the eggs and egg white one by one, beating until it lightens in color. It takes about a minute and a half.
05 -
Start alternating between adding your dry mix and wet mix into the sugar mixture. Begin and end with the dry mix, and give it a quick scrape around the edges to keep it smooth.
06 -
Fill each cupcake liner two-thirds full with batter using a scoop. Bake them on the lower rack of the oven for 15-22 minutes. They're ready when a toothpick poked in comes out not wet but with just a few crumbs.
07 -
Once out of the oven, let them chill for 5-10 minutes in their pans. Then, transfer to a rack and allow them to fully cool before you frost.
08 -
Add powdered sugar, vanilla, butter, and a pinch of salt to a large bowl. Beat on low until it’s mixed and the butter breaks down.
09 -
Pour heavy cream in slowly while beating on medium to smooth out lumps. Scrape the sides and mix again to make sure it’s all evenly combined.
# Notes:
01 -
You can swap milk for the heavy cream in frosting. Start with half the amount and adjust until it’s smooth.