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Chocolate Cupcakes with Chocolate Buttercream

Print Recipe
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Chocolate Cupcakes
  • 1½ cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2/3 cup melted coconut oil
  • 4 teaspoons vanilla extract
  • 1 cup buttermilk, at room temperature
Chocolate Buttercream
  • 2 cups unsalted butter at room temperature
  • 1 cup unsweetened cocoa powder
  • 7 cups powdered sugar
  • ⅓ cup heavy cream
  • ½ teaspoon salt
  • 4 teaspoons vanilla extract

Method
 

Chocolate Cupcakes
  1. Preheat the oven to 350° and line a cupcake tin with 12 cupcake liners.
  2. In a medium bowl combine the flour, cocoa powder, baking powder, baking soda and salt. In the bowl of a stand up mixer add the eggs, granulated sugar, brown sugar, oil and vanilla extra. Beat on medium low speed until just combined. Alternate adding the dry and wet ingredients on low speed, adding half at a time until just combined. Do not over mix.
  3. Add the batter to the liners. The batter will be thin but will rise quite a bit. Only fill halfway through. The cupcakes will sink in if too much batter is added. Bake for 18-20 minutes. A toothpick should come out of the middle clean.
  4. Let the cupcakes sit for 5 minutes and then transfer to a wire cooling rack. Let the cupcakes cool completely before topping with the buttercream.
Chocolate Buttercream
  1. In the bowl of a stand up mixer, add the butter. Beat the butter on medium high for 2 minutes until light and creamy.
  2. Add the powdered sugar, cocoa powder, heavy cream, salt and vanilla extract. Cover with a clean kitchen towel to prevent powdered sugar flying out. Beat on low speed until the ingredients start to combine. Turn up the speed to high and beat for an additional minute.