Rich and Moist Chocolate Cupcakes with Whipped Chocolate Buttercream (Print version)

Deep chocolate cupcakes with a soft, moist crumb and a fluffy whipped chocolate buttercream swirl.

# Ingredients:

For the chocolate cupcakes

01 - 1 3/4 cups (220 g) all-purpose flour
02 - 1 3/4 cups (350 g) granulated sugar
03 - 3/4 cup (65 g) unsweetened cocoa powder
04 - 2 teaspoons baking soda
05 - 1 teaspoon baking powder
06 - 1 teaspoon fine salt
07 - 1/2 cup (120 ml) neutral oil, such as canola or vegetable oil
08 - 2 large eggs, room temperature
09 - 1 cup (240 ml) buttermilk, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) hot coffee or very hot water

For the whipped chocolate buttercream

12 - 1 cup (226 g) unsalted butter, softened
13 - 3/4 cup (65 g) unsweetened cocoa powder, sifted
14 - 3 1/2 cups (420 g) powdered sugar, sifted
15 - 1/4 cup to 1/3 cup (60-80 ml) heavy cream or whole milk, room temperature
16 - 2 teaspoons vanilla extract
17 - 1/4 teaspoon fine salt
18 - Chocolate curls, mini chocolate chips, or sprinkles, for garnish

# Instructions:

01 - Preheat the oven to 350°F. Line two standard muffin pans with 24 paper liners and place the rack in the center of the oven.
02 - In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined and free of large cocoa lumps.
03 - Add the oil, eggs, buttermilk, and vanilla. Whisk until smooth, then slowly pour in the hot coffee and mix just until the batter is thin and glossy.
04 - Divide the batter among the liners, filling each about two-thirds full. Bake for 18-20 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
05 - Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack. Cool fully before frosting.
06 - Beat the butter on medium-high speed for 4-5 minutes until pale and creamy. Add cocoa, powdered sugar, 1/4 cup cream, vanilla, and salt, then beat on low until combined.
07 - Increase the mixer speed to medium-high and whip for 2-3 minutes. Add more cream, 1 teaspoon at a time, until the frosting is fluffy and pipeable.
08 - Pipe or spread the buttercream onto the cooled cupcakes. Garnish with chocolate curls, mini chocolate chips, or sprinkles if desired.

# Good to know:

01 - The batter will be thin after the hot coffee is added.
02 - Best served at room temperature.
03 - Unfrosted cupcakes can be frozen for up to 2 months.

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