I love love love making cupcakes from scratch. However, sometimes it is difficult to get the same great texture that you can get from a box mix…..well that is not a problem with these chocolate cupcakes. These are delicious, fluffy, bouncy….perfect!!
I use this recipe for all of my chocolate needs…even in my Butterfinger Cupcakes. I have a ton of other ideas too…I can’t wait to share them with all of you!!
There is oil in this recipe, that helps make them so moist….you can use just about any type of oil, I prefer grapeseed oil, I use it in most of my cooking and baking.
Let’s talk frosting…..I love Vanilla!! In fact, one of my favorite frostings is this one! I usually do not use any salt in my recipes, because that is my preference…but in this recipe, I find that it is good to add a pinch of salt to offset the sweetness of the powdered sugar. That is what makes this frosting great, it is not too sweet, but is still creamy and fluffy!
- 2 eggs, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup oil (can use olive, canola, vegetable, or grapeseed)
- 2 t pure vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup flour
- 1/2 t baking soda
- 3/4 t baking powder
- 1/2 cup buttermilk
Yields 12-14 cupcakes
- Preheat oven to 350 degrees.
- Using a hand mixer or stand mixer, mix together the eggs, sugars, oil, and vanilla until well combined.
- In a separate bowl stir together cocoa, flour, baking soda, and baking powder. Alternately begin adding the flour mixture and the buttermilk to the large bowl, beginning and ending with the flour mixture. Mix well after each addition.
- Line a muffin pan with paper liners, spoon batter into liners. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean.
- 1 cup (2 sticks) of butter, room temperature
- 3-4 cups powdered sugar
- 1/4 cup heavy cream
- 2 1/2 t pure vanilla extract
- Pinch of salt
- Using a handheld or stand mixer, beat the butter until light and fluffy (1-2 minutes). It will get lighter in color.
- Add in remaining ingredients, mix slowly at first. Once incorporated, mix on high for 3-4 minutes, or until the frosting is fluffy. You can add heavy cream or powdered sugar to get your desired consistency. If the frosting is too sweet, add pinch of salt.
Cupcakes and frosting adapted from Sally’s Baking Addiction