Introduction: How to Make Chocolate Cupcakes With Chocolate Buttercream Frosting

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Here's a recipe to make the most delicious cupcakes ever! After you try these, you'll never use another recipe again. By Zainab and Manar. :)

Supplies

These are the things you'll need to make these cupcakes:


For the Cupcakes

  • A Large Bowl
  • A Small/Medium Bowl
  • A Whisk
  • A Muffin Pan
  • Cupcake Liners
  • A Spatula
  • A Rack for Cooling
  • Measuring Cups and Spoons


For the Frosting

  • A Handheld Mixer or a Stand Mixer
  • A Large Bowl
  • A Spatula
  • Measuring Cups and Spoons
  • Piping Bags
  • Piping Tips (Optional)


Ingredients for Cupcakes:

  • 1 1/2 cups all-purpose flour, measured correctly
  • 1/2 cup granulated sugar
  • 1/3 cup natural unsweetened cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm coffee or buttermilk
  • 1 Tbsp white distilled vinegar
  • 1/3 cup olive oil or vegetable oil
  • 1 large egg, room temperature
  • 2 tsp vanilla or vanilla sugar


Ingredients for Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups confectioners sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 3 to 4 Tbsp heavy whipping cream
  • 2 tsp vanilla or vanilla sugar
  • 1/4 tsp salt

Step 1: Preheat the Oven

Before you start, make sure you preheat the oven to 350˚F. You can also take out the butter if its kept in the fridge to give it time to soften for the buttercream.

Step 2: Mix All the Dry Ingredients

Mix all the dry ingredients (flour, sugar, cocoa, baking soda, and salt) together in the large bowl.

Step 3: Combine the Wet Ingredients

Mix all the wet ingredients (coffee/buttermilk, vinegar, oil, eggs, and vanilla) together in the medium bowl.

Step 4: Combine the Wet and Dry Ingredients

Pour the wet mixture into the dry mixture in the large bowl. Mix until combined.

Step 5: Bake Your Mixture

Once the batter is ready, pour it into the lined muffin pan. I recommend using an ice cream scoop. Bake in the oven for 18-22 minutes. To make sure the cupcakes are cooked, insert a toothpick in the center of a cupcake. it should come out clean. Let the cupcakes cool for 5 minutes in the pan, then let them cool completely on a rack before frosting.

Step 6: Start Making the Frosting

With a handheld or a stand mixer, beat the butter on high for about 3 minutes until its creamy and lightened. Next, add the confectioners sugar, cocoa powder, 3 Tbsp heavy cream, vanilla, and salt. Beat on low until sugar is mixed in then increase the speed to medium/high and beat for 3 minutes, scraping the bowl as needed. Add another Tablespoon of heavy cream if thinning the frosting is needed.

Step 7: Start Frosting the Cupcakes

Finally, put your buttercream frosting inside of your pipping bag with a pipping tip in (optional) then squeeze the frosting out carefully in a circular motion from the outside of the cupcake to the inside, which will ultimately create a pyramid of frosting on top of your cupcake and once you're done that you have yourself some delicious chocolate cupcakes iced with chocolate buttercream frosting.