Ingredients:
Cupcakes:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, at room temperature
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
3/4 cup buttermilk, at room temperature
Chocolate Buttercream Frosting:
2 sticks (1 cup) unsalted butter, softened to room temperature
3 to 3 1/2 cups confectioners’ sugar
3 to 4 tablespoons milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Preparation:
Preheat the oven to 350 degrees Fahrenheit.
Line the muffin pans with paper cupcake liners. This recipe makes 14 cupcakes.
Sift the flour, baking powder, baking soda, salt and cocoa powder into a bowl. Add the sugars and stir to combine.
In another bowl beat together the eggs, oil, vanilla extract and buttermilk until combined.
Gradually add the wet ingredients to the dry ingredients. Mix until combined.
Divide between the cupcake liners.
Bake for 15 to 18 minutes or until a skewer inserted into the middle comes out clean.
Leave to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the chocolate buttercream frosting, beat the butter for about two to three minutes, until creamy.
Add 3 cups of the confectioners’ sugar, 3 tablespoons of the milk, cocoa powder, vanilla extract and salt. Beat until well-combined and fluffy. To get the desired consistency, gradually add more milk, if too thick, or add more confectioners’ sugar, if too thin.
Spoon or pipe the frosting on top of the cupcakes.
Enjoy!!