Description
Chocolate dreams come alive in these small-batch chocolate cupcakes, blending rich cocoa with velvety buttercream. Effortless baking meets indulgent pleasure, promising pure delight with each delectable bite you savor.
Ingredients
Scale
Dry Ingredients:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon espresso powder
Wet Ingredients:
- 1 large egg
- 1/4 cup (60 milliliters) milk
- 2 tablespoons (30 milliliters) vegetable oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons (30 milliliters) hot water
Frosting Ingredients:
- 1/2 cup (113 grams) unsalted butter
- 1 cup (120 grams) powdered sugar
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons (30 milliliters) heavy whipping cream
Instructions
- Prepare the workspace by heating the oven to 350°F (175°C) and arranging 6 cupcake liners in a muffin tin.
- Create a dry mixture by combining flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- In a separate container, blend egg, milk, vegetable oil, and vanilla extract until smooth and well-incorporated.
- Dissolve espresso powder in hot water and integrate into the liquid ingredients, creating a rich flavor base.
- Gently fold the wet ingredients into the dry mixture, stirring until just combined to maintain a tender texture.
- Distribute the batter evenly among the cupcake liners, ensuring consistent portion sizes.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Prepare the buttercream by whipping butter until it reaches a creamy consistency.
- Incorporate powdered sugar, cocoa powder, and salt into the butter, mixing thoroughly.
- Enhance the frosting with vanilla extract and heavy whipping cream, beating until light and fluffy.
- Once cupcakes are entirely cooled, decorate by piping or spreading the chocolate buttercream on top.
- Serve immediately or store in an airtight container to preserve freshness.
Notes
- Enhance chocolate flavor by using high-quality cocoa powder and dark chocolate for deeper, richer taste.
- Swap milk for alternative dairy options like almond or oat milk to make cupcakes dairy-free and suitable for different dietary needs.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a healthier version without compromising taste.
- Create extra moisture by adding a tablespoon of Greek yogurt or sour cream to the batter, ensuring soft and tender cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg