Moist Cocoa Treats (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
1 and 3/4 cups all-purpose flour
02 -
1 and 3/4 cups granulated sugar
03 -
3/4 cup dark cocoa powder
04 -
2 teaspoons baking soda
05 -
1 teaspoon salt
06 -
1 teaspoon baking powder
07 -
1/2 cup of your choice: canola oil or coconut oil
08 -
2 large eggs
09 -
1 cup buttermilk
10 -
1 tablespoon and a half of vanilla extract
11 -
1 cup boiling water
→ Chocolate Buttercream
12 -
1 softened cup of butter
13 -
3/4 cup unsweetened cocoa powder
14 -
3 and 1/2 cups powdered (confectioners’) sugar
15 -
Heavy cream, whole milk, or half-and-half (2 to 3 tablespoons, your pick)
→ Garnish
16 -
Pick one: sprinkle, chocolate shavings, or mini chocolate chips
# Instructions:
01 -
Heat your oven to 350°F (175°C) and set the oven rack in the center spot.
02 -
Toss together the sugar, flour, cocoa, salt, baking powder, and baking soda in a large mixing bowl. Sifting these isn’t necessary, but getting rid of any lumps can make a difference.
03 -
In a different bowl, use a whisk or mixer to blend buttermilk, eggs, oil, and vanilla until smooth. This usually takes a minute or so.
04 -
Slowly mix the dry stuff into the wet ingredients—don’t dump it in all at once. Stir gently until it’s combined. Add the hot water as the final touch, and stir again until everything looks smooth and velvety. The batter will be runny, but that’s a good thing!
05 -
Line the cupcake tins with paper liners, then lightly spritz them with cooking spray. Pour batter into the liners, filling them about three-quarters of the way full.
06 -
Bake in your preheated oven for about 18 to 22 minutes. You’ll know they’re done when nothing sticks to a toothpick poked into the center of a cupcake—just crumbs, no batter!
07 -
Take out the cupcakes after baking and let them cool down completely before you frost them. Don’t rush this step!
08 -
As the cupcakes are cooling, beat softened butter with the cocoa powder until it’s combined. Add powdered sugar a little at a time, and drizzle in cream now and then. Keep whipping the mix until it turns creamy and fluffy—add more cream if it feels too thick.
09 -
Once the cupcakes are cool to touch, spread or pipe the buttercream frosting on top. Go wild and sprinkle with chocolate curls, chips, or your favorite decorations.
# Notes:
01 -
Sealing the cupcakes in a container overnight makes them taste even better.
02 -
The secret to fluffy cupcakes? Adding boiling water to the batter.