As a mom of two kids my mind and heart always leans towards homemade cooking, not that we don’t eat out but my first preference goes to home cooked meal. When my kids ask for something I ask myself if I can do it at home before buying and this is one such thing I love to do! I not only get the satisfaction of knowing what goes inside it but when my kids show a thumbs up and gives a big tight hug all my efforts are worthwhile 😊
These cupcakes are so moist and tender that you can’t just eat one! Since oil and buttermilk is used, cupcake remains moist for 4-5 days at room temperature covered.
3/4 cup -all-purpose flour
1/2 cup – unsweetened natural cocoa powder
3/4 teaspoon- baking powder
1/2 teaspoon -baking soda
1/4 teaspoon -salt
2 large eggs, at room temperature
1/2 cup – granulated sugar
1/2 cup – packed light brown sugar
1/3 cup -vegetable or canola oil/ any flavorless oil
2 teaspoons – pure vanilla extract
1/2 cup – buttermilk, at room temperature
Frosting: chocolate buttercream
1 cup – unsalted butter, softened to room temperature
2 and 1/2 cups- confectioners’ sugar. I personally prefer less sugar. You can add another cup depending on your sweet tooth.
1/2 cup -unsweetened natural or dutch-process cocoa powder
2-3 Tablespoons- heavy cream or milk
1/4 teaspoon– salt
2 teaspoons -pure vanilla extract
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3 to 4 liners – this recipe makes about 15-16 cupcakes. Set aside.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk or beat the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
With a handheld or stand mixer fitted with a whisk attachment beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream or milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
I have used a 1mm star pipette to decorate my cupcakes!