Chocolaté Cupcakes

Perfect chocolate cupcakes topped with a chocolate buttercream frosting! This chocolate cupcake recipe is easy to make, incredibly soft, light, and moist.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the chocolate cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add the oil, buttermilk, egg, and vanilla extract and mix until just combined. 1 cup all-purpose flour,¼ cup plus 2 tablespoons unsweetened natural cocoa powder,¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt,½ cup packed light brown sugar,½ cup granulated sugar,⅓ cup canola or vegetable oil,½ cup buttermilk,1 large egg,1 teaspoon pure vanilla extract

Step 3

Add the instant espresso powder to the ½ cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is normal! ½ cup boiling water,1 teaspoon instant espresso powder

Step 4

Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Step 5

Remove from the oven and remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.

Step 6

To make the chocolate frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth. 1 cup unsalted butter

Step 7

Add half of the powdered sugar and mix on low speed until fully combined, then mix in the remaining half of the powdered sugar. Add the sifted cocoa powder and mix until fully combined. 3 cups powdered sugar,½ cup unsweetened cocoa powder

Step 8

Add the heavy whipping cream, vanilla extract, and salt and mix on low speed until fully combined, stopping to scrape down the sides of the bowl as needed. 3 to 4 tablespoons heavy cream or milk,1 teaspoon pure vanilla extract,pinch of salt Frost the cooled cupcakes as desired.

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