These are lovely cupcakes that I like making with kids. I have more elaborate chocolate cupcake recipes, but this very liquid batter is easy to make and results in such lovely light cupcakes. It’s nearly impossible to mess up – hence a perfect baking project with kids.
Chocolate cupcakes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Cupcakes:
- Wet Ingredients
1 cup oil
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 cup hot coffee
- Dry Ingredients
3/4 cup unsweetened Cocoa powder
2 cups sugar
1 tsp kosher salt
2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
- For the Chocolate buttercream:
1/2 cup butter (room temperature)
2 cups powdered sugar
2/3 cup unsweetened cocoa
1 tsp vanilla extract
1/3 cup whipping cream
pinch of salt
Directions
- Making the Cupcakes:
- Preheat the oven to 325 degrees Fahrenheit.
- Line your muffin pan with liners. This recipe makes about 18 cupcakes.
- Combine sugar, kosher salt, and oil and beat with a whisk.
- Sift in your cocoa powder and whisk until combined.
- Whisk in vanilla extract, followed by eggs one at a time.
- Add the milk and whisk until combined.
- Add coffee.
- Combine flour, baking powder, and baking soda in a small bowl.
- Sift the dry ingredient mixture into your batter.
- Beat your batter with a whisk for about a minute to aerate it. The batter will be thin.
- Fill each cupcake 2/3 full.
- Bake in a preheated oven for about 18–21 minutes, or until your cupcakes pass the toothpick test (stick a toothpick in and it comes out clean).
- Remove from the tins and cool completely.
- Preparing the Chocolate Buttercream:
- Whip the butter for about a minute until it’s light and fluffy.
- Sift in powdered sugar and cocoa powder.
- Add cream, vanilla extract, and salt.
- Gently mix the ingredients with a rubber spatula.
- Once incorporated, beat with your mixer on high for about five minutes until your buttercream is lighter in color and fluffy.
