Ultimate Chocolate Cupcakes!

Now, it’s no secret that I love chocolate. Chocolate mug cake, Marshmallow Chocolate sponge cake – I’m obsessed. But when it comes to cakes and cupcakes, I actually prefer vanilla. There’s just something about the soft crumb, and buttery flavour that makes them my favourite.

These cupcakes are so deliciously sweet and rich. If you have a sweet tooth, it will definitely satisfy it. They are also so easy to make. I used my chocolate recipe from scratch, you can also use cake mix if you like.

I have never been good at frosting cupcakes... frosting in general. I bake a lot for my family and I do not frost most of the times. I love naked cakes and mostly I do not have the time to frost :/ Frosting is a skill and requires a lot practice so I guess I just have learn... I'm going to keep practicing and I know by no time I will be decent at frosting :)

I hope you enjoy this magic cupcake recipe!:)

Prep time: 30 minutes

Cook time: 17 minutes

Servings: 12

Ingredients:

For the Cupcakes

1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1 tablespoon cornstarch

3/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup vegetable oil

1 cup granulated sugar

1/4 cup packed brown sugar, light or dark

3 large eggs

2 teaspoons vanilla extract

3 tablespoons sour cream

2/3 cup buttermilk

For the Buttercream

3/4 cup unsalted butter

3 cups icing sugar, sifted

3/4 cup unsweetened cocoa powder, sifted

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup whipping cream

1/2 teaspoon maroon food-colouring

Procedure:

For the Cupcakes

Preheat the oven to 180 degrees C and line 2 muffin trays with muffin papers. You'll end up with about 12 cupcakes total.

In a large bowl sift together the flour, cocoa, cornstarch, baking soda, baking powder and salt. Whisk a few times until combined.

In a separate large bowl using an electric mixer on medium speed, beat together the oil and sugars until no sugar lumps remain. Add in the eggs and vanilla and beat for an additional 30 seconds.

Turn the mixer down to low speed and beat in the sour cream. Then carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Then repeat the process with the rest of the flour mixture and buttermilk until smooth. Be careful not to over mix the batter.

Spoon the batter into the lined muffin papers, filling each about 2/3rds full. I got 12 cupcakes total. Bake for 15-17 minutes. Allow the cupcakes to cool in their pan for 5-10 minutes, before removing and continuing to cool on a wire rack.

Make the Chocolate Frosting

In a large bowl using an electric mixer on medium speed beat the the butter until softened. Turn the mixer down to low speed and beat in 2 cups of the sifted icing sugar until well combined. Then add in the vanilla, salt, cocoa and whipping cream and beat until well combined. Add more icing sugar until the desired sweetness level and consistency is reached.

Frost the cupcakes using a flat edge knife. Optionally decorate with chocolate syrup or sprinkles.

Recipe Notes

If you don't have buttermilk, add 1 1/2 teaspoons distilled vinegar to a liquid measuring cup and fill to the 2/3 cup line with whole milk. Allow to sit for 5 minutes for the milk to sour.