A delicious and moist chocolate cake topped with a whipped chocolate buttercream. Drizzle with chocolate fudge, add some sprinkles, and this Chocolate, Chocolate Cupcake is ready to party!
Ingredients
CHOCOLATE CUPCAKES
2 c flour
2 c sugar
¾ c cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 tsp instant coffee
1 c whole milk
½ c canola oil
2 eggs, room temperature
2 tsp vanilla
1 c hot coffee
WHIPPED CHOCOLATE BUTTERCREAM
1½ c (3 sticks) butter, room temperature
3½ - 4½ c powdered sugar
2 tsp vanilla
⅛ tsp salt
¼ c plus 2 Tbsp cocoa powder
¼ c heavy whipping cream
chocolate fudge and nonpareils (or sprinkles of your choice) for garnish (optional)
Instructions
CHOCOLATE CUPCAKES
Preheat the oven to 350 degrees and line a cupcake pan with liners.
In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant coffee and whisk it all together.
Add the milk, oil, eggs, and vanilla. Turn the mixer on low and mix well scraping down the sides of the bowl as needed. Be sure to get all the dry ingredients incorporated, the batter will still be thick at this point.
When the dry ingredients are just incorporated, scrape down the sides of the bowl and with the mixer on low very slowly add the hot coffee. Increase the speed to medium and make sure that the batter is mixed well. Scrape the sides and bottom of the bowl down if needed. The batter will be thin now.
Using a scoop, pour batter into each cupcake liner until about ¾ full.
Bake for 14 - 17 minutes in a 350 degree oven or until a toothpick comes out clean.
Cool the cupcakes for a couple minutes in the pan then move them to a cooling rack to cool completely.
WHIPPED CHOCOLATE BUTTERCREAM
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy on medium speed. Scrape down the sides of the bowl.
Begin adding the powdered sugar one cup at a time and mix on low speed increasing the speed to medium and scrape the bowl down as needed.
After you've put in about half of the powdered sugar, add the cocoa powder, mix it well, then add the vanilla and the salt.
Finish adding the rest of the powdered sugar, beating well after each addition.
Add the heavy whipping cream and beat well on medium speed until the buttercream is light and fluffy.
To decorate the cupcakes, insert a decorating tip into a piping bag (I used Wilton 2D), fill it with buttercream, and pipe swirls on each cupcake. If desired, drizzle with hot fudge and decorate with rainbow nonpareils.
Cupcakes can be stored at room temperature for a couple days in a covered container. They can also be put in the refrigerator, but be sure to keep them in a covered container and bring them to room temperature before serving.
Recipe by The Red Eye Baker at https://www.theredeyebaker.com/2016/08/chocolate-chocolate-cupcakes/