How to Make Chocolate Cupcakes With Chocolate Buttercream Frosting
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How to Make Chocolate Cupcakes With Chocolate Buttercream Frosting
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Here's a recipe to make the most delicious cupcakes ever! After you try these, you'll never use another recipe again. By Zainab and Manar. :)
Supplies
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These are the things you'll need to make these cupcakes:
For the Cupcakes
- A Large Bowl
- A Small/Medium Bowl
- A Whisk
- A Muffin Pan
- Cupcake Liners
- A Spatula
- A Rack for Cooling
- Measuring Cups and Spoons
For the Frosting
- A Handheld Mixer or a Stand Mixer
- A Large Bowl
- A Spatula
- Measuring Cups and Spoons
- Piping Bags
- Piping Tips (Optional)
Ingredients for Cupcakes:
- 1 1/2 cups all-purpose flour, measured correctly
- 1/2 cup granulated sugar
- 1/3 cup natural unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee or buttermilk
- 1 Tbsp white distilled vinegar
- 1/3 cup olive oil or vegetable oil
- 1 large egg, room temperature
- 2 tsp vanilla or vanilla sugar
Ingredients for Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups confectioners sugar
- 1/2 cup unsweetened natural cocoa powder
- 3 to 4 Tbsp heavy whipping cream
- 2 tsp vanilla or vanilla sugar
- 1/4 tsp salt
Preheat the Oven
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Before you start, make sure you preheat the oven to 350˚F. You can also take out the butter if its kept in the fridge to give it time to soften for the buttercream.
Mix All the Dry Ingredients
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Mix all the dry ingredients (flour, sugar, cocoa, baking soda, and salt) together in the large bowl.
Combine the Wet Ingredients
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Mix all the wet ingredients (coffee/buttermilk, vinegar, oil, eggs, and vanilla) together in the medium bowl.
Combine the Wet and Dry Ingredients
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Pour the wet mixture into the dry mixture in the large bowl. Mix until combined.
Bake Your Mixture
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Once the batter is ready, pour it into the lined muffin pan. I recommend using an ice cream scoop. Bake in the oven for 18-22 minutes. To make sure the cupcakes are cooked, insert a toothpick in the center of a cupcake. it should come out clean. Let the cupcakes cool for 5 minutes in the pan, then let them cool completely on a rack before frosting.
Start Making the Frosting
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With a handheld or a stand mixer, beat the butter on high for about 3 minutes until its creamy and lightened. Next, add the confectioners sugar, cocoa powder, 3 Tbsp heavy cream, vanilla, and salt. Beat on low until sugar is mixed in then increase the speed to medium/high and beat for 3 minutes, scraping the bowl as needed. Add another Tablespoon of heavy cream if thinning the frosting is needed.
Start Frosting the Cupcakes
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Finally, put your buttercream frosting inside of your pipping bag with a pipping tip in (optional) then squeeze the frosting out carefully in a circular motion from the outside of the cupcake to the inside, which will ultimately create a pyramid of frosting on top of your cupcake and once you're done that you have yourself some delicious chocolate cupcakes iced with chocolate buttercream frosting.