Description
A moist chocolate mini cake topped with a generous serving of rich, chocolate buttercream frosting to add a perfectly creamy finish.
Ingredients
Units
Scale
Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 2 tsp espresso powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1.5 tsp vanilla
- 2/3 cup buttermilk
Chocolate Frosting
- 1 cup cocoa powder
- 8 oz cream cheese
- 1/2 cup butter
- 1/2 tsp salt
- 3 1/2 cups powdered sugar
- 1/2 tsp vanilla
Instructions
- Preheat oven to 325ºF. Line muffin tin with muffin liners.
- In a medium bowl. Whisk together flour, baking powder, salt, and cocoa powder. Set aside.
- In an electric stand mixer with paddle attachment, cream butter on medium-high speed until light and fluffy. Add in sugar and mix until combined.
- Next, add in eggs one at a time, blending on medium-low until just blended in. Add vanilla and mix to incorporate.
- Slowly add in half the flour mixture. Mix on medium-low speed until combined. Add in half of the buttermilk and mix. Add in the last half of the flour mixture, then the remaining buttermilk. Mix until just combined. Scrape any excess flour on the edges and blend in. Be careful not to overmix the batter.
- Scoop batter into lined muffin tins. Make sure to fill 3/4 of the tin. The batter should evenly divide into 12 cupcake wells. Bake for 18-22 minutes. Transfer to a wire rack to cool completely while you make the frosting.
- Make the frosting. In an electric mixer, whip cream cheese and butter until light and fluffy. Add in vanilla and salt and mix until combined. In a separate bowl, whisk together powdered sugar and cocoa powder. Mix in the powdered sugar mixture until fully incorporated.
- Add a dollop of several tbsp of frosting on top of each cupcake. Using an icing spatula or butter knife, spread icing over the top of each cupcake. Garnish with chocolate sprinkles and enjoy.
- Prep Time: 20 minutes
- Cool Time: 30 minutes
- Cook Time: 20 minutes