Chocolate Cupcakes

 



Ingredients

1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder 

1/2 tsp baking soda

1/2 cup (120 ml) boiling water

1/4 cup (58g) unsalted butter

3 Tbsp (45ml) vegetable oil

1 cup (200g) granulated sugar

1 tsp vanilla extract

Heaping 1/4 tsp salt

1 large egg

1 large egg yolk

1/4 cup (60ml) heavy cream

3/4 cup+ 2 Tbsp (125g) all-purpose flour

Chocolate Buttercream

3/4 cup (170g) butter softened 

2 1/2 cups (326g) powdered sugar

6 Tbsp (38g) unsweetened cocoa powder

2 - 3 Tbsp heavy cream

1 tsp vanilla extract

Instructions

For the chocolate cupcakes:

Preheat oven to 350 degrees. 

In large heat proof mixing bowl, whisk together cocoa powder and 

baking soda. Carefully pour in boiling water and whisk until bubbling 

subsides and mixture is well blended, allow to cool for 5 minutes. 

Meanwhile, in a separate large mixing bowl, using an electric hand 

mixer set on low speed, blend together melted butter, vegetable oil, 

granulated sugar, vanilla and salt until well combined, about 30 

seconds. 

Mix in egg then eggs yolk. Blend in lukewarm cocoa mixture then 

blend in heavy cream. Add flour and blend until well combined, while 

scraping down sides and bottom of bowl.

Divide batter among 12 paper lined muffin cups filling each about 2/3

 full. 

Bake in preheated oven until toothpick inserted into center comes out 

clean, about 17 - 20 minutes. 

Remove from oven and allow to cool in muffin pan several minutes 

before transferring to wire rack to cool. Cool completely then frost 

with chocolate buttercream frosting.

For the chocolate buttercream frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment cream 

butter until fluffy.

Mix in powdered sugar, cocoa powder, 2 Tbsp cream and the vanilla. Mix until 

light and fluffy while adding more cream to thin if needed.


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