Perfect Chocolate Cupcakes

Perfect Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup boiling water

For the frosting:
4 oz. unsweetened chocolate, roughly chopped
3 cups confectioners’ sugar
8 Tbsp (1 stick) butter, room temperature
1 tsp vanilla extract

Preheat oven to 350. Line a muffin tin with cupcake liners and set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to combine well.

Fill cupcake liners about 2/3 of the way full.

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the cupcakes to cool completely before frosting.

For the frosting, melt the chocolate in a double boiler. Beat butter until fluffy. Carefully add the confectioners’ sugar, vanilla, and salt and beat until no lumps remain. With the mixer on low, slowly add the chocolate and mix until combined. If frosting is too thick, add a splash of milk to reach desired consistency.

Frost cupcakes as desired.

Source: cupcakes adapted from Add A Pinch, frosting adapted from Williams-Sonoma.