Chocolate Cupcakes

12 standard portions

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Ingredients

• ½ cup unsweetened cocoa powder (preferably Dutch process)
• 1 teaspoon espresso powder
• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs (at room temperature)
• ½ cup granulated sugar
• ½ cup light brown sugar
• ⅓ cup vegetable oil
• 1 teaspoon pure vanilla extract
• ½ cup whole milk
• ¾ cup unsalted butter (softened)
• 2 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2-3 tablespoons heavy whipping cream (or half and half, or milk)
• 1 ½ teaspoons pure vanilla extract
• ⅛ teaspoon salt
• Chocolate sprinkles (optional)

Method

1. Preheat the oven to 350°F/180°C (160°C fan oven), line a muffin pan with cupcake liners.
2. In a bowl, combine cocoa powder with espresso powder, flour, baking soda, baking powder, and salt.
3. In a separate bowl, whisk the eggs with sugars, oil, vanilla extract and milk.
4. Add the dry ingredients to the wet ingredients, and gently stir until just combined. Do not over mix the batter.
5. Pour the batter into cupcake liners ¾ full. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Remove from the oven, and allow to cool down completely. As you wait, make the chocolate buttercream.
7. In a large bowl using a hand mixer, or using a stand mixer that’s fitted with a whisk or a paddle attachment. Beat the butter at medium speed for 1 minute until creamy.
8. Decrease the speed to low, and gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt and beat again.
9. When the sugar is mixed in, increase the speed to high and beat for 3 minutes.
10. If the frosting is too thick, add cream and beat again. If it’s too thin, add powdered sugar and beat again.
11. Frost the cupcakes using a Wilton 1M piping tip, and decorate with chocolate sprinkles if desired.