Chocolate Cupcakes w/ Buttercream Icing
Chocolate lovers will fall for these light and airy cupcakes, that are not too sweet. The coffee really enhances the chocolate and brings out the flavor!
Equipment
- 1 stand or hand mixer
Ingredients
Cupcakes
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (I used Ghirardelli)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 6 tbsp milk
- 4 tbsp vegetable or canola oil
- 1 tsp vanilla extract
- 1/2 cup coffee (hot)
Buttercream Icing
- 2 lbs confectioners' sugar
- 1/2 cup butter (1 stick, room temperature)
- 1/2 cup shortening (Crisco)
- 3 tsp vanilla extract
- 1/2 cup milk (whole)
- 1 pinch kosher salt
Instructions
For the cupcakes
- Gather ingredients.
- Preheat oven to 350 degrees F. Place 12 liners in a muffin pan. Set aside.
- With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add egg, milk, oil, and vanilla extract and beat for 2 minutes. Add hot coffee and beat until just combined. Batter will be thin.
- Divide evenly between 12 prepared muffin cups. Fill each cup 2/3 full with scoop.
- Bake for 18 minutes, until the tops spring back when you touch them, and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool completely.
For the buttercream icing
- Gather ingredients.
- Place room temperature butter and shortening in the bowl of a stand mixer or mix with a hand mixer. Put the entire 2-pound bag (7½ cups) of confectioners' sugar on top. Then, add vanilla, ½ cup milk, and salt.
- Turn the mixer on low and mix until all ingredients are incorporated. Turn the mixer up to medium-high and mix for 2-4 minutes. Add more milk, if needed, to reach desired consistency.
Notes
Top with colored sugar, sprinkles, shaved chocolate or whatever you like!