Chocolate cupcakes with vanilla buttercream icing
6
- Prep Time25 mins
- Total Time1 hr 20 mins
- Makes24 cupcakes
Photo, Erik Putz.
Top these triple-tested classic chocolate cupcakes with vanilla buttercream icing and colourful sprinkles for bakery-worthy treats this winter.
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla
2/3 cup hot strong coffee
icing
1 cup unsalted butter, softened
3 1/2 cups icing sugar
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup 35% cream
sprinkles, (optional)
Instructions
PREHEAT oven to 350F. Line 2 12-cup muffin pans with paper liners.
WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
WHISK eggs in a large bowl, then whisk in buttermilk, oil and vanilla. Whisk in flour mixture until just combined. Whisk in hot coffee until smooth.
DIVIDE among prepared cups and bake until a cake tester inserted into centre of a cupcake comes out clean, 17 to 19 min. Let cool in pan for 5 min. Remove cupcakes to a rack to cool completely, 25 min.
ICING: Beat butter in a bowl, using an electric mixer on medium, until smooth, 1 to 2 min. Gradually beat in icing sugar on low, scraping bottom and sides of bowl. Add vanilla and salt and beat on medium-high until very light and fluffy, 3 to 4 min. Add cream and beat 1 min. Frost cooled chocolate cupcakes and add sprinkles.
Make it Fancy: Cupcakes
Nutrition (per serving)
Calories 281, Protein 2g, Carbohydrates 38g, Fat 14g, Fibre 1g, Sodium 204mg.
Chocolate Cupcake Recipe Kitchen Tips:
- Use a star tip fitted in a piping bag for a swirled top, or use an offset spatula or the back of a spoon for a quick frosted finish.
- Replace hot coffee with hot decaf coffee to reduce caffeine.