Description
These Chocolate Cupcakes are incredibly moist, dark, and fluffy, topped with a rich homemade chocolate buttercream frosting. The addition of hot coffee blooms the cocoa for an intense chocolate flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (Sifted)
- 1 1/2 cups granulated sugar (Sweetener)
- 3/4 cup cocoa powder (Unsweetened, Dutch-process preferred)
- 1 1/2 tsp baking soda (Leavening)
- 3/4 tsp baking powder (Leavening)
- 3/4 tsp salt (Balances flavor)
- 2 large eggs (Room temperature)
- 3/4 cup buttermilk (Room temperature)
- 1/4 cup vegetable oil (For moisture)
- 3/4 cup hot coffee (Or hot water)
- 1 cup unsalted butter (Softened (for frosting))
- 3 cups powdered sugar (For frosting)
- 3/4 cup cocoa powder (For frosting)
- 3 tbsp heavy cream (For frosting texture)
- chocolate sprinkles (Garnish)
Instructions
- Preheat oven to 350°F and line a muffin tin with 12 paper liners.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Whisk eggs, buttermilk, oil, and vanilla in a separate bowl; pour into dry ingredients.
- Slowly pour in hot coffee while whisking gently until batter is smooth and thin.
- Fill liners 2/3 full and bake for 18–20 minutes; cool completely.
- Whip butter, cocoa, powdered sugar, and cream until fluffy; pipe onto cupcakes.
- Top with chocolate sprinkles immediately and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg