Chocolate Cupcakes with Chocolate Buttercream

Cupcakes are such a fun treat to make as they bring smiles on the faces of children and adults alike. I made these cupcakes as a thank you for my neighbor and I really liked the rich taste of the added dark chocolate coming through. The original recipe calls for vanilla frosting but I found it too sweet (I don’t like buttercream at all) and added some cocoa powder to adjust the sweetness. 

These cupcakes are delicious  and can be eaten without the frosting as well. 

Recipe - Brown Eyed Baker

Ingredients - Makes 12 Cupcakes

For the Cupcakes

85 Grams (3 ounces) Dark Chocolate (70%) finely chopped

1/3 Cup Cocoa Powder

3/4 Cup All Purpose Flour

3/4 Cup Granulated Sugar

1/2 Tsp Salt

1/2 Tsp Baking Soda

6 Tbsp Sunflower Oil

2 Eggs

2 Tsp White Vinegar 

1 Tsp Vanilla Essence 

For The Chocolate Frosting

1 Cup Unsalted Butter (at room temperature)

2 Cups Powdered Sugar

1/2 Cup Cocoa Powder

1 Tbsp Vanilla Essence

1 to 2 Tbsp Heavy Cream

A Pinch of Salt

Make The Cupcakes

1. Preheat oven to 350 Degree Fahrenheit (180 Degree Celsius). Line a 12 cup cupcake pan with liners.

2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and mix well. place in the fridge for 20 minutes or completely cool.

3. In another bowl, whisk together the flour, sugar, salt and baking soda. 

4. Add the oil, eggs, vinegar and vanilla essence to the cooled chocolate mixture  and whisk till smooth.

5. Pour the batter evenly into the prepared liners. Bake for 17 to 19 minutes until the cupcakes are firm to touch.

6. Cool Completely on a wire rack and frost.

Make The Frosting

1. Whip the butter on high for 5 minutes. Reduce the speed to low and add the powdered sugar, salt and cocoa powder. 

2. Increase the speed to high and add the vanilla. Whip till fluffy for 2 minutes.

3. Add the heavy cream and mix well. 

4. Fill into piping bag and frost into desired shape. (I used a 1 M tip for the swirl).

The cupcakes can be stored in an airtight container for 3 days. 

Happy Eating!