I think it is pretty safe to assume that you would enjoy a chocolate cupcake. I mean, why wouldn’t you? First off, chocolate is such a wonderful flavor. If chocolate is not your favorite flavor, you probably won’t balk too much if someone offered you something chocolatey. Secondly, cupcakes are so much fun…
Cupcakes are cute, portable and typically signify some sort of celebration is occurring, so its pretty obvious why so many people love the idea of a cupcake.
If the sound of a rich, chocolatey cupcake topped with some creamy chocolate frosting makes you happy, then grab your whisk, because we have some cupcakes to make…
Begin by gathering 1 cup of all purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of espresso powder (this is optional, but highly recommended), 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of granulated sugar, 1/2 cup of dark brown sugar, 1/2 cup of vegetable oil, 2 large eggs, 1/2 cup of buttermilk and 2 teaspoons of vanilla extract.
Start by combining 1/2 cup of vegetable oil, 2 large eggs, 1/2 cup of buttermilk and 2 teaspoons of vanilla extract in a large bowl. Whisk until fully incorporated.
Add 1/2 cup of granulated sugar and 1/2 cup of dark brown sugar and whisk vigorously until the sugars are fully incorporated. Add 1/3 cup of unsweetened cocoa powder and 1 teaspoon of espresso powder and mix to combine.
Now, add 1 cup of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until just combined.
Grease your favorite cupcake tins or add some cupcake liners and fill each one half way with that beautiful chocolate buttermilk batter…
You made be tempted to fill the tins more than half way, but these cupcakes really fluff up during baking, so they will overflow and cause a big mess if you add too much batter. This recipe will make 16 standard sized cupcakes or about 30 mini cupcakes.
Once your tins are filled, bake your cupcakes on a center set rack in a 350 degree oven for 14-16 minutes or until a toothpick will come out clean from the center of one of the cupcakes.
Transfer your freshly baked cupcakes onto a cooling rack to cool fully before frosting them and speaking of frosting…
If you would like to read a full version of my chocolate buttercream frosting recipe, check it out here.
The short version is to whip 1 cup of room temperature salted butter until creamy. Add 2 teaspoons of vanilla extract, 1/3 cup of unsweetened cocoa powder and 2 tablespoons of heavy cream and mix to combine. Add 3 1/2 cups of confectioners sugar and whip until the frosting is creamy, fluffy and fabulous and then transfer it into a pastry bag and set it aside until your cupcakes have cooled.
The waiting is the hardest part.
Once your cupcakes are cool, add that glorious frosting and maybe a few chocolate sprinkles and its time to enjoy the fruits of your baking labor…
If that doesn’t make you smile, I don’t know what to say. I could look at these beauties all… day… long… but, part of this could be that I already know what they taste like. If you want to take my word on it, they are good. Really good.
The combination of the moist, richly flavored chocolate buttermilk cupcakes and that creamy chocolate buttercream frosting is something I cannot recommend enough. They are chocolate cupcake perfection and you are going to love them, anyone you make them for is going to love them and they are going to love you for making them such amazing cupcakes. Its a win, win… win…
Enjoy!
Chocolate Buttermilk Cupcakes
Ingredients
Chocolate Buttermilk Cupcakes
- 1 cup of all purpose flour
- 1/3 cup of unsweetened cocoa powder
- 1 teaspoon of espresso powder (optional)
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of granulated sugar
- 1/2 cup of dark brown sugar, packed
- 1/2 cup of vegetable oil
- 2 large eggs, room temperature
- 1/2 cup of buttermilk, room temperature
- 2 teaspoons of vanilla extract
- chocolate sprinkles (optional garnish)
Chocolate Buttercream Frosting
- 1 cup of butter, salted, room temperature
- 1/3 cup of unsweetened cocoa powder
- 2 teaspoons of vanilla extract
- 3 1/2 cups of confectioners sugar
- 2-4 tablespoons of heavy cream
Instructions
Chocolate Buttermilk Cupcakes
- Preheat your oven to 350 degrees
- Combine 1/2 cup of vegetable oil, 2 large eggs, 1/2 cup of buttermilk and 2 teaspoons of vanilla extract in a large bowl
- Add 1/2 cup of granulated sugar and 1/2 cup of dark brown sugar and whisk vigorously until the sugars are fully incorporated
- Add 1/3 cup of unsweetened cocoa powder and 1 teaspoon of espresso powder and mix to combine
- Add 1 cup of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until just combined
- Fill greased or lined cupcake tins half way with batter
- Bake for 14-16 minutes or until a toothpick will come out of the center of a cupcake clean
- Transfer the baked cupcakes onto a cooling rack to cool fully before frosting
Chocolate Buttercream Frosting
- Cream the butter in a large bowl with an electric hand mixer or by using a stand mixer for 60-90 seconds
- Add 2 teaspoons of vanilla extract, 1/3 cup of unsweetened cocoa powder and 2 tablespoons of heavy cream
- Cream until smooth and fully incorporated
- Add the confectioners sugar, a little at a time, until it has all been fully incorporated
- Whip until creamy and fluffy, adding additional heavy cream to thin, if necessary
- Transfer into a pastry bag or gallon plastic bag for piping
Assemble
- Pipe a generous amount of chocolate buttercream frosting onto fully cooled cupcakes and sprinkle with chocolate sprinkles
- Store cupcakes in an airtight container
