Name: Chocolate Cupcakes with Chocolate Buttercream Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 cup boiling water; 1/2 cup butter (melted); 1/3 cup vegetable or canola oil; 1 3/4 cups granulated sugar; 1 1/2 teaspoons vanilla extract; 3/4 teaspoon salt; 2 large eggs; 2 large egg yolks; 1/2 cup evaporated milk or half & half or heavy cream; 1 3/4 cups all-purpose flour; 1 cup butter (softened); 2 teaspoons vanilla extract; 1/2 cup unsweetened cocoa powder; 1 tablespoon milk; 2-3 cups powdered sugar

Indulging in the world of desserts often leads us to one sweet destination: chocolate. Today, we’re diving into the delightful realm of Chocolate Cupcakes with Chocolate Buttercream Frosting. These cupcakes are more than just a treat; they are the embodiment of decadence, perfect for any celebration or a simple sweet craving. With their moist, rich chocolate flavor and creamy buttercream frosting, these cupcakes will surely become a favorite in your baking repertoire. So, let’s roll up our sleeves and get baking!

Top Reasons to Make Chocolate Cupcakes with Chocolate Buttercream Frosting

There are countless reasons to whip up a batch of these delightful cupcakes. Here are just a few:

Irresistible Flavor: The combination of cocoa powder and rich buttercream creates a symphony of chocolate goodness.
Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a Tuesday, these cupcakes fit the bill.
Easy to Make: With simple ingredients and straightforward steps, even novice bakers can achieve cupcake perfection.
Customizable: Add sprinkles, chocolate chips, or your favorite nuts to personalize your treats.

Ingredients at a Glance

Here’s what you’ll need to create your mouthwatering Chocolate Cupcakes with Chocolate Buttercream Frosting:

For the Cupcakes:
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup butter, melted
- 1/3 cup vegetable or canola oil
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1/2 cup evaporated milk or half & half or heavy cream
- 1 3/4 cups all-purpose flour
For the Frosting:
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon milk
- 2-3 cups powdered sugar

What You’ll Need (Gear)

Before you start baking, gather the following tools:

Muffin Tin: A standard 12-cup muffin tin will work perfectly for this recipe.
Mixing Bowls: A large bowl for mixing the batter and a medium bowl for the frosting.
Electric Mixer: For quick and easy mixing of the frosting to achieve a smooth texture.
Measuring Cups and Spoons: Accurate measurements are key to recipe success.
Spatula: A rubber spatula is perfect for folding ingredients and scraping down the sides.

Make Chocolate Cupcakes with Chocolate Buttercream Frosting: A Simple Method

Creating these delectable cupcakes is a breeze. Follow these steps for a rewarding baking experience:

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise perfectly.

Step 2: Prepare the Cupcake Batter

In a large bowl, whisk together the cocoa powder and baking soda. Carefully stir in the boiling water until combined. This step helps to bloom the cocoa, enhancing its flavor.

Step 3: Mix Wet Ingredients

Add the melted butter, vegetable oil, granulated sugar, vanilla extract, and salt to the cocoa mixture. Mix until well combined. Then, add the eggs and egg yolks, beating until the mixture is fluffy.

Step 4: Incorporate Dry Ingredients

Gradually sift in the all-purpose flour and evaporated milk (or your choice of dairy). Mix until just combined, being careful not to overmix.

Step 5: Fill the Muffin Tin

Line your muffin tin with cupcake liners and fill each cup about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing.

Step 6: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Chocolate Buttercream Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk and vanilla extract, until you reach your desired frosting consistency.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cool, use a piping bag to frost them with your luscious chocolate buttercream. For an added touch, consider garnishing with chocolate shavings or sprinkles.

What to Use Instead

If you’re missing an ingredient or looking for alternatives, consider these options:

For the butter: Use margarine or a dairy-free butter substitute if necessary.
For the eggs: Substitute with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
For the evaporated milk: Use almond milk or coconut milk for a different flavor.
For all-purpose flour: Use a gluten-free blend if you need a gluten-free option.

What Could Go Wrong

Even the best bakers can encounter issues. Here are some common pitfalls to avoid:

Overmixing the Batter: This can lead to dense cupcakes. Mix just until combined.
Underbaking: Make sure to test with a toothpick; if it comes out wet, give them more time.
Frosting Too Soft: If your frosting is too soft, add more powdered sugar until it thickens.
Cool Completely: Frosting warm cupcakes can lead to melted frosting; always let them cool.

Refrigerate, Freeze, Reheat

To keep your Chocolate Cupcakes with Chocolate Buttercream Frosting fresh:

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Cupcakes can be frozen for up to 3 months. Freeze unfrosted cupcakes, and wrap them tightly in plastic wrap.
Reheat: If frozen, allow to thaw in the refrigerator overnight. Microwave for a few seconds to enjoy warm.

Common Questions

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container and frost them when you’re ready to serve.

How do I make my cupcakes extra moist?

Adding a bit more oil or using buttermilk instead of regular milk can help keep them moist. Also, don’t overbake!

Can I use this recipe for a cake instead?

Yes! You can use the same batter to make a layer cake. Just adjust the baking time to about 30-35 minutes for an 8-inch round cake.

What’s the best way to store leftover frosting?

Leftover frosting can be stored in an airtight container in the fridge for up to a week. Just give it a good stir before using it again.

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Hungry for More?

If your sweet tooth is still calling, don’t hesitate to explore more of our dessert recipes. There’s always something new to try that will tantalize your taste buds and satisfy your cravings.

Baking these Chocolate Cupcakes with Chocolate Buttercream Frosting is not only a delightful experience but also a rewarding one. Each bite of these soft, chocolatey cupcakes, topped with a rich and creamy frosting, is sure to bring a smile to your face and joy to your heart. So gather your ingredients, follow the steps, and let your kitchen fill with the heavenly aroma of freshly baked chocolate goodness! Happy baking!