Chocolate Cupcakes

makes 24+ cupcakes

Ingredients:

1 cup buttermilk

1/2 cup vegetable oil

2 eggs, at room temperature

1 teaspoon vanilla extract

1 3/4 cups flour

2 cups sugar

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup hot coffee

Directions:

Preheat oven to 350 degrees F. Line two cupcake pans with liners.

In a medium bowl, combine the buttermilk, oil, eggs, and vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined. With the mixer still on low, slowly add the wet ingredients until just combined. Continuing to mix on low, add the coffee and mix just to combine. Scrape the sides and bottom of the bowl, and mix again to make sure everything is combined. The batter will be very thin.

Fill the cupcake liners about 2/3 full.  Bake for 15-18 minutes or until a toothpick inserted in center comes out clean.  Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Nutella Buttercream

makes enough to frost 24 cupcakes

Ingredients:

2 sticks unsalted butter, softened but cool

1 (13-ounce) jar of nutella

2 teaspoons vanilla extract

5 cups powdered sugar (sifted, then measured)

5-6 tablespoons heavy cream or milk

Directions:

In the bowl of a stand mixer fitted with the whisk attachment, whip the butter and nutella on medium-high speed until lightened in color and fluffy, about 5-6 minutes. Add in the vanilla and mix until combined. Slowly add in the powdered sugar, 1/2 cup at a time, and scraping down the sides of the bowl as needed.

With the mixer on low, add 4 tablespoons of heavy cream or milk, mixing until moistened. If the frosting is too dry, add an additional 1-2 tablespoons of heavy cream or milk. Turn the mixer to medium-high speed and whip until the frosting is smooth.

Decorate cupcakes as desired. Enjoy!

*NOTES:

- I transferred the cupcake batter to a spouted mixing bowl to easily fill the cupcake liners.

- There was enough left-over batter to make at least 4 regular sized or 12 mini cupcakes.

Printed from Sweet Peony.