Ingredients
1/2
cup unsweetened cocoa powder
1 1/2
tsp pure vanilla extract
FOR THE CHOCOLATE BUTTERCREAM:
1
cup (2 stick) unsalted butter
4
oz unsweetened chocolate, melted and cooled for 5 minutes
1/4
cup unsweetened cocoa powder
2
tsp pure vanilla extract
Directions
2.
Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
3.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
4.
Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
5.
Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
6.
Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
7.
Place pan on a cooling rack until cupcakes are cool to the touch.
8.
FOR THE CHOCOLATE BUTTERCREAM:
9.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
10.
Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
11.
Sift together the powdered sugar and cocoa powder.
12.
With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
13.
Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
14.
If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.
By
Loriblewis
