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!

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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.