Double Chocolate Cupcakes
Ingredients
  • 1¾ cup flour
  • 1¾ cup sugar
  • ¾ cup unsweetened cocoa powder (Ghirardelli)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2½ tsp. vanilla
  • 1 cup buttermilk, room temperature
  • 1 cup brewed hot coffee
  • Frosting-
  • 2 sticks butter, room temperature
  • 1½ boxes powdered sugar
  • ¾ cup cocoa powder
  • 2 tsp. vanilla
  • ¼ tsp. salt
  • 3-5 tbs. heavy cream
Instructions
  1. In a bowl, mix flour, cocoa powder, baking soda, baking powder and salt.
  2. In a larger bowl, mix oil, eggs and vanilla.
  3. Add buttermilk and mix well.
  4. Add dry ingredients to butter mixture, ⅓ at a time, alternating with hot coffee.
  5. Mix well, scraping sides of bowl.
  6. Fill cupcake liners ⅔ way full.
  7. Bake at 350 degrees for 18 minutes. Makes about 2 dozen cupcakes.
  8. Frosting- Cream butter (softened but not melted), cocoa powder and 2 cups powdered sugar.
  9. Add vanilla, beat well.
  10. Alternate adding rest of powdered sugar with heavy cream, beating until consistency to frost.
  11. When cooled, use a piping bag with 1M tip to frost cupcakes.
Notes
Cake layers- Spray with cooking spray or grease cake pans, line with parchment paper and spray or grease again. Bake at 350 degrees for 26-28 minutes. Cakes are done when tested with a toothpick inserted in the center comes out clean. Let cakes cool completely before removing from pans.
Recipe by my heart bakes at https://myheartbakes.com/double-chocolate-cupcakes/