Name: Easy Chocolate Cupcake with Rich Chocolate Buttercream and Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 Eggs; 1 cup Granulated sugar; 1 1/2 cups Flour; 1 1/2 tsp Baking powder; 1 tsp Baking soda; 1/3 cup Cocoa powder; 1/2 tsp Kosher salt; 1/3 cup Vegetable oil; 1 cup Hot coffee; 2 tsp Vanilla extract; 340 g Butter (room temperature); 2 cups Powdered sugar; 1/2 cup Cocoa powder; 150 g Dark chocolate (melted and cooled); 1 tsp Vanilla extract; 230 g Cream cheese (softened); 115 g Butter (softened); 3 1/2 cups Powdered sugar; 1/2 cup Cocoa powder; 1/2 tsp Kosher salt; 1 tsp Vanilla extract

Ingredients

2 Eggs

1 cup Granulated sugar

1 1/2 cups Flour

1 1/2 tsp Baking powder

1 tsp Baking soda

1/3 cup Cocoa powder

1/2 tsp Kosher salt

1/3 cup Vegetable oil

1 cup Hot coffee

2 tsp Vanilla extract

340 g Butter (for frosting)

2 cups Powdered sugar (for frosting)

1/2 cup Cocoa powder (for frosting)

1 tsp Vanilla extract (for frosting)

1 Pinch of salt (for cream cheese frosting)

150 g Dark chocolate (for frosting)

230 g Cream cheese, softened (for cream cheese frosting)

115 g Butter, softened (for cream cheese frosting)

3 1/2 cups Powdered sugar (for cream cheese frosting)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.

Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sugar until well combined.

Step 3: Add the hot coffee, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix thoroughly until smooth and combined.

Step 4: Using an ice cream scoop, fill each cupcake liner about two-thirds full. Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6: For the chocolate buttercream frosting, beat room temperature butter in a large bowl with a hand or stand mixer until light and fluffy.

Step 7: Gradually add half of the powdered sugar and cocoa powder, mixing carefully until incorporated.

Step 8: Add the remaining powdered sugar and continue mixing until smooth.

Step 9: Melt the dark chocolate and let it cool completely to room temperature before adding it to the frosting. Mix until smooth and well combined.

Step 10: For the cream cheese chocolate frosting, beat softened butter until fluffy, then add softened cream cheese and mix until smooth.

Step 11: Add powdered sugar, cocoa powder, a pinch of salt, and vanilla extract. Mix well until creamy and smooth.

Step 12: Frost the cooled cupcakes with your choice of chocolate buttercream or cream cheese chocolate frosting.

Tips & Variations

Use strong brewed coffee to enhance the chocolate flavor without overpowering it.

For a moist texture, make sure not to overmix the batter once wet and dry ingredients are combined.

Substitute vegetable oil with melted coconut oil for a subtle, unique flavor.

Chill the frosting slightly if it’s too soft to work with when decorating.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. If frosted with cream cheese frosting, keep them refrigerated and consume within 3 days. Bring refrigerated cupcakes to room temperature before serving. Cupcakes can also be frozen unfrosted for up to 2 months; thaw completely before frosting.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use regular cocoa powder. Keep in mind that the flavor may be slightly more acidic, but it will still produce delicious cupcakes.

How do I prevent cupcakes from sticking to liners?

Make sure to use good quality cupcake liners and fill them properly without overfilling. Allow cupcakes to cool completely before removing them from the liners to avoid tearing.