Yields : 12 cupcakes
Prep Time : 15 minutes
Cook Time : 18-20 minutes
Total Time : 35 minutes
Yields : 12 cupcakes
Prep Time : 15 minutes
Cook Time : 18-20 minutes
Total Time : 35 minutes
Ingredients :
Cupcakes :
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup whole milk, room temperature
Chocolate Buttercream Frosting :
½ cup unsalted butter, softened
2 cups powdered sugar, sifted
½ cup cocoa powder
2-3 tbsp heavy cream
1 tsp pure vanilla extract
Pinch of salt
Instructions :
1. Preheat Oven :
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Prepare the Cupcake Batter :
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Bake the Cupcakes :
Divide the batter evenly among the cupcake liners, filling them about ⅔ full.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting :
In a large bowl, beat butter until creamy.
Gradually add powdered sugar and cocoa powder, beating on low speed.
Add heavy cream, vanilla, and salt, then increase speed to high and beat until smooth and fluffy (about 3 minutes).
5. Frost the Cupcakes :
Once cooled, frost the cupcakes with the buttercream using a piping bag or spatula.