Chocolate Cupcakes with Chocolate Buttercream Frosting
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 32 cupcakes
 
Ingredients
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup Hershey's Unsweetened Cocoa Powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting
  • 3 sticks unsalted butter, room temperature
  • 2 Tablespoons heavy cream or whole milk
  • 9 ounces semisweet chocolate, melted and cooled to lukewarm
  • 2 teaspoons vanilla extract
  • 2½ cups confectioner's sugar, sifted
Instructions
  1. Heat oven to 350°F. Line 30 muffin tins with cupcake papers.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl and sift.
  3. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes (you can also whisk until the batter is smooth). Stir in boiling water (batter will be thin).
  4. Pour batter into muffin papers, ⅔ full.
  5. Bake 15 to 16 minutes or until wooden pick inserted in center comes out clean.
  6. Cool completely. Frost with chocolate buttercream frosting. Makes 30 to 32 cupcakes
  7. Chocolate Buttercream Frosting
  8. Melt chocolate and stir until smooth. Cool for 10 to 15 minutes or until lukewarm. In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the cream or milk while mixer is on low and beat until smooth. Add the melted chocolate and beat well for about 2 minutes. Add the vanilla and beat for 3 minutes. Scrap down the bowl and beaters. Gradually add the sugar and beat on low speed until creamy and of desired consistency. If icing seems too thin to frost the cupcakes, place it in the refrigerator until firm enough to spread or pipe.
Recipe by Baking and Eggs at https://bakingandeggs.com/2017/08/27/chocolate-cupcakes-with-chocolate-buttercream-frosting/