These light yet moist cupcakes have the perfect amount of chocolate flavor and could not be easier to make. Topped with a not-too-sweet chocolate buttercream, they are sure to be a hit wherever you serve them.
Makes 24 cupcakes
Ingredients
Cupcakes:
1 3/4 cup (350g) granulated sugar
1/2 cup canola oil
2 eggs
3/4 cup brewed coffee
3/4 cup buttermilk
1/4 cup (60g) sour cream
1 tsp. vanilla extract
2 cups (245g) all-purpose flour
3/4 cup (70g) cocoa powder
1 tsp. baking soda
Scant 1/2 tsp. salt
Frosting:
1 cup (230g) unsalted butter, softened
4 cups (480g) powdered sugar
2/3 cup (62g) cocoa powder
2 tsp. vanilla extract
3-4 Tbs. heavy cream
1/4 tsp. salt
Instructions
- Preheat the oven to 350° F.
- Line two 12-cavity cupcake pans with baking liners.
- Place the sugar, canola oil, eggs, coffee, sour cream, buttermilk, and vanilla in a large mixing bowl. Whisk until smooth and combined.
- Sift the flour, cocoa powder, baking soda, and salt into the bowl. Whisk until the ingredients come together in a smooth batter.
- Divide the batter evenly between the cupcake liners, filling each no more than 2/3 of the way full. Transfer the pans to the middle rack of the preheated oven.
- Bake the cupcakes for 18-21 minutes, or just until a toothpick inserted in the center comes out clean.
- Remove the pans from the oven. Allow the cupcakes to cool in the pan for minutes then remove to cool completely before frosting.
- While the cupcakes cool, make the frosting. Place the butter in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add half the powdered sugar and cocoa powder to the bowl, beating on low speed until mostly incorporated into the buttery spread. Add the remaining powdered sugar, cocoa, vanilla extract, heavy cream, and salt to the bowl. Continue beating on medium-high speed for 2-3 minutes, until the frosting is light and fluffy.
- Pipe or spread frosting onto the cooled cupcakes. Refrigerate until ready to serve.
