Who Needs an Occasion?
There was no birthday coming up, no holiday, or special event.
I just wanted cupcakes.
Delicious, aromatic, bakery-fresh cupcakes. With layers of rich, melt-in-your-mouth frosting. Mmmm… (Pregnancy cravings? Maybe!)
I was certainly not going to settle for store-bought cupcakes, so I got busy in the kitchen!
After just a few hours, the house smelled heavenly and I had a tray of beautifully frosted chocolate cupcakes. Let me tell y’all, they taste even better than they look! Taste-tested by my husband, daughter, and even my brother and sister–the recipe is a keeper!
I ALWAYS prefer a jumbo cupcake (or muffin) so I used my jumbo pan and liners for this recipe. All I had to do was increase the bake time a little bit–nothing else about the recipe was changed.
The recipe below calls for 12 regular sized muffins. You could even do mini muffins, and decrease the bake time to 10-12 minutes. These would make such cute little dessert bites, don’t you think?!
Now, regardless of the size you choose, keep this one tip in mind: Fill your liners only halfway full! This is really important to prevent crispy edges and a sinking center. Filling them halfway ensures the perfect cupcake top!
Now, time to bak!
Devilishly Good Chocolate Cupcakes
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (42g) unsweetened natural cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) melted organic coconut oil (you can always use canola oil)
- 2 tsp pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
Chocolate Buttercream Frosting:
- 1 cup unsalted organic butter, softened to room temperature*
- 3 and 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 3 Tbsp heavy cream or milk
- 1/4 tsp salt (I love sea salt!)
- 2 tsp vanilla extract
*I prefer organic butter because of the taste (among other reasons) but you may use regular butter!
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl until combined. Set aside.
- In a medium bowl, whisk 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. Add the remaining wet ingredients and the remaining buttermilk. Stir until just combined; do not overmix. (The batter will be rather thin.)
- Spoon the batter into the liners. Fill the liners halfway. Bake for 18-21 minutes.
- Frost cooled (and make sure they’re completely cooled!) cupcakes. Be creative with that frosting!
Note: These can stay in the fresh in the fridge for up to 5 days.
- Beat the butter on medium speed with a mixer until creamy. (2 minutes or so.) Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract with the mixer on low. Increase to high speed and beat for 3 full minutes. Note: Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
- Cover tightly and if not using right away, store for up to 1 week in the refrigerator. (You can also freeze the frosting if you want to store it for a much longer time.)
I hope you love these cupcakes as much as I do!
Coming soon to the blog…my favorite Vanilla Bean Cupcakes! I can’t wait to share these with you, too!
Until next time,
P.S. This recipe was inspired by a cupcake recipe by Sally’s Baking Addiction.
P.P.S. For info on my disclosure policy, click here.