How to Make Chocolate Cupcakes With Chocolate Buttercream Frosting

Here's a recipe to make the most delicious cupcakes ever! After you try these, you'll never use another recipe again. By Zainab and Manar. :)

These are the things you'll need to make these cupcakes:

For the Cupcakes

• A Large Bowl
• A Small/Medium Bowl
• A Whisk
• A Muffin Pan
• Cupcake Liners
• A Spatula
• A Rack for Cooling
• Measuring Cups and Spoons

For the Frosting

• A Handheld Mixer or a Stand Mixer
• A Large Bowl
• A Spatula
• Measuring Cups and Spoons
• Piping Bags
• Piping Tips (Optional)

Ingredients for Cupcakes:

• 1 1/2 cups all-purpose flour, measured correctly
• 1/2 cup granulated sugar
• 1/3 cup natural unsweetened cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup warm coffee or buttermilk
• 1 Tbsp white distilled vinegar
• 1/3 cup olive oil or vegetable oil
• 1 large egg, room temperature
• 2 tsp vanilla or vanilla sugar

Ingredients for Buttercream Frosting:

• 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 vanilla or vanilla sugar
• 1/4 tsp salt

Before you start, make sure you preheat the oven to 350˚F. You can also take out the butter if its kept in the fridge to give it time to soften for the buttercream.

Mix all the dry ingredients (flour, sugar, cocoa, baking soda, and salt) together in the large bowl.

Mix all the wet ingredients (coffee/buttermilk, vinegar, oil, eggs, and vanilla) together in the medium bowl.

Pour the wet mixture into the dry mixture in the large bowl. Mix until combined.

Once the batter is ready, pour it into the lined muffin pan. I recommend using an ice cream scoop. Bake in the oven for 18-22 minutes. To make sure the cupcakes are cooked, insert a toothpick in the center of a cupcake. it should come out clean. Let the cupcakes cool for 5 minutes in the pan, then let them cool completely on a rack before frosting.

With a handheld or a stand mixer, beat the butter on high for about 3 minutes until its creamy and lightened. Next, add the confectioners sugar, cocoa powder, 3 Tbsp heavy cream, vanilla, and salt. Beat on low until sugar is mixed in then increase the speed to medium/high and beat for 3 minutes, scraping the bowl as needed. Add another Tablespoon of heavy cream if thinning the frosting is needed.

Finally, put your buttercream frosting inside of your pipping bag with a pipping tip in (optional) then squeeze the frosting out carefully in a circular motion from the outside of the cupcake to the inside, which will ultimately create a pyramid of frosting on top of your cupcake and once you're done that you have yourself some delicious chocolate cupcakes iced with chocolate buttercream frosting.