Chocolate Cupcake Recipe Made With Cocoa Powder
Description
Chocolate cupcakes are a classic treat perfect for any occasion. Whether you are baking for a birthday party, special occasion, or just for fun, these cupcakes are sure to be a hit! This recipe uses cocoa powder for a deliciously rich flavor. The cupcakes are moist, fluffy, and topped with a delectable chocolate frosting. This recipe is easy to follow, so you can have freshly baked cupcakes in no time.
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
For the frosting:
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
Instructions
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients, and mix until just combined. Slowly add the boiling water and mix until the batter is smooth. Divide the batter evenly among the cupcake liners. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the butter in a large bowl until light and fluffy. Add the confectioners' sugar and cocoa powder and mix until combined. Add the vanilla extract and 3 tablespoons of cream and beat until creamy. If needed, add the remaining cream to achieve the desired consistency.
Once the cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Serve and enjoy!
Equipment
To make this recipe, you will need the following:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Cupcake liners
- Stand mixer (optional)
- Piping bag and tip (optional)
Notes
If you do not have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 10 minutes before using.
If the batter seems too thick, add more boiling water one tablespoon at a time until it reaches the desired consistency.
Nutrition
Serving size: 1 cupcake (without frosting)
Calories: 163 kcal
Carbohydrates: 23 g
Protein: 3 g
Fat: 7 g
Saturated Fat: 5 g
Cholesterol: 31 mg
Sodium: 172 mg
Potassium: 98 mg
Fiber: 1 g
Sugar: 11 g
Vitamin A: 77 IU
Calcium: 32 mg
Iron: 1 mg
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