From Scratch Chocolate Cupcakes

My son turned 21 on Saturday, so I decided to add a fun topper to these cupcakes. Needless to say, the cupcakes were a hit!

I’ve never tasted a more delicious cupcake in my life! I’m not even exaggerating. Super chocolatey and moist and the buttercream frosting is a dream. It’s been hard limiting myself to just one. Ha!


This recipe is by beyond the butter. I changed the type of oil since I’m strict about not consuming canola oil. Otherwise, everything else is the same.

I also one and halved the cupcake recipe and doubled the frosting. It made just enough to frost every cupcake. Enjoy!

 

From Scratch Chocolate Cupcakes

{makes 12}

  • 1 cup All-Purpose Flour

  • 1/2 cup Sugar

  • 1/2 cup Light Brown Sugar (lightly packed)

  • 1/2 cup Unsweetened Cocoa Powder

  • 1 teaspoon Baking Powder

  • 1 teaspoon Baking Soda

  • 1/4 teaspoon Salt

  • 2 Large Eggs

  • 1/2 cup Milk

  • 4 tablespoon Avocado Oil

  • 1 teaspoon Vanilla Extract

  • 4 tablespoon Hot Water

  • 1 teaspoon Espresso powder


CHOCOLATE BUTTERCREAM FROSTING

  • 1 cup Unsalted Butter (room temperature)

  • 2 cup Powdered Sugar (sifted)

  • 1/2 cup Unsweetened Cocoa Powder

  • 1/4 teaspoon Salt

  • 2 teaspoon Vanilla Extract

  • 4 tablespoon Heavy Whipping Cream



Directions

cupcakes:


  • Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Place cupcake papers in cupcake tin.


  • Blend together the all-purpose flour, sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt In a bowl with a whisk. Set to the side.

  • In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.


  • Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.


  • Evenly divide the cupcake batter into the cupcake liners, filling each one approximately ⅔ full.


  • Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners.


  • Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.


frosting:


  • Using a hand held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).


  • Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.


  • As the frosting starts to come together, add in the heavy whipping cream continuing to mix on low speed until well blended. Scrape down the sides of the bowl as needed.





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