Hey guys, it’s Lauren visiting again from Tastes Better From Scratch! You may remember my from my past contributor posts like my favorite Apple Pie Pancakes, or this popular Cowboy Salsa recipe!
With Valentine’s Day coming up I wanted to share one of the most basic, tastiest, and yummiest sweets there is–Chocolate Cupcakes with an awesome Chocolate Buttercream Frosting! Now you can go ahead and spend a bunch of time thinking of valentine’s gifts for the special people in your life, OR, you can make the one treat that everyone is sure to LOVE! Homemade Chocolate Cupcakes!
Seriously, everyone needs a great chocolate cake/cupcake recipe in their arsenal. It’s one of the necessities of life…like water. And Diet Coke. 😉 This recipe is perfect for even the most amateur bakers–it’s totally easy and tastes amazing, because it’s all made from scratch!
Chocolate Cupcakes with Chocolate Buttercream Frosting
For the cupcakes:
2/3 cup cocoa powder
1 tsp baking soda
1 cup boiling water
1/2 cup butter, melted
1/3 cup vegetable oil
1 3/4 cup granulated sugar
1 1/2 tsp vanilla extract
3/4 tsp salt
2 large eggs
2 large egg yolks
1/2 cup heavy cream
1 3/4 cup all-purpose flour
For the Frosting:
1 cup butter, softened
2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 Tbsp milk
2-3 cups powdered sugar
Directions:
Preheat oven to 350 degrees F. Prepare muffin tins with 24 paper liners.
In large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes. Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Stir in eggs and eggs yolks, mixing after each addition, just until combined. Blend in cocoa mixture and then blend in heavy cream. Slowly mix in flour and stir until combined.
Divide batter evenly among the 24 muffin cups, filling each cup about 2/3 full. Bake for 18-20 minutes or until toothpick inserted into center comes out clean. about 18 – 20 minutes. Remove from oven and let cool for a few minutes before transferring to wire rack to cool.
For the Frosting:
These looks AMAZING! Any tips if I need to halve the recipe (it’s just me and my BF and although he would WANT 24 cupcakes we certainly don’t NEED 24 cupcakes! haha)
This is a really easy recipe to cut in half–it’s as easy as doing the math 🙂 They should turn out great! And you could freeze an extras that you have as well. Just make sure to cover them well.
Well you should just wrap them up & ship ’em on up here because they have my name written all over them. YUM-O! I’m thinkin’ it’s been way too long since I have made cupcakes.
Gosh this looks amazing. Thanks for the recipe.
Fab looking cupcakes and brilliant photography. Thanks for sharing:)