Description
Rich and moist Double Chocolate Cupcakes topped with creamy chocolate buttercream frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/3 cup hot coffee or boiling water
- 1 cup unsalted butter
- 3.5–4.5 cups powdered sugar
- 3/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3–4 tablespoons whipping cream
Instructions
- Preheat oven to 350°F and line a 12-cavity muffin pan.
- Whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
- Whisk oil, egg, vanilla, and buttermilk in another bowl.
- Combine wet and dry ingredients.
- Add hot coffee and whisk until smooth.
- Fill liners halfway with batter.
- Bake 16-20 minutes.
- Cool in pan then transfer to a wire rack.
- Beat butter until fluffy.
- Mix in powdered sugar, vanilla, and salt.
- Add cocoa powder and remaining sugar with cream.
- Frost cooled cupcakes and serve.
Notes
- Use room temperature ingredients.
- Do not overfill cupcake liners.
- Cool completely before frosting.
- Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 478
- Sugar: 57
- Sodium: 236
- Fat: 23
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 69
- Fiber: 3
- Protein: 4
- Cholesterol: 62