Chocolate Cupcakes with Chocloate Frosting

youtube link - https://youtu.be/OS3mw-_kTkI

Ingredients

• 1 1/2 cups all-purpose flour measured correctly

• 1 cup granulated sugar

• 1/3 cup natural unsweetened cocoa

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup warm coffee or 8 fluid oz

• 1 Tbsp white distilled vinegar

• 1/3 cup olive oil or vegetable oil

• 1 large egg room temperature

• 2 tsp vanilla extract

Instructions:

1. Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.

2. In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.

3. In a second mixing bowl, whisk together wet ingredients.

4. Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.

5. Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.

Chocolate Buttercream

Ingredients

• 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 pure vanilla extract

• 1/4 tsp salt

Instructions

1. With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.

2. Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.

3. Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

Decorate your chocolate cupcakes with swirls of lush chocolate buttercream 😍