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Ingredients
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Cupcakes
Chocolate Buttercream
Assembly & Optional Garnish
Method
Cupcakes
- 1
Prepare
Preheat the oven to 350°F (175°C). Line two standard 12-cup muffin tins with 12 cupcake liners (this recipe yields 12 cupcakes). Measure and have all ingredients at room temperature (eggs, milk, butter if used elsewhere).
- 2
Combine dry ingredients
In a large bowl, sift or whisk together the all-purpose flour (2.25 cups), granulated sugar (1.5 cups), unsweetened cocoa powder (0.75 cup), baking powder (1.5 tsp), baking soda (1.5 tsp), and salt (1 tsp) until evenly combined.
- 3
Combine wet ingredients
In a separate medium bowl, whisk the large eggs (2) lightly, then add the whole milk (1 cup), vegetable oil (1/2 cup), and vanilla extract (2 tsp). Mix until blended.
- 4
Make batter
Beat the wet ingredients into the dry ingredients with a spatula or electric mixer on low speed just until combined. Scrape the bowl so no pockets of flour remain. Slowly add the hot water or hot brewed coffee (3/4 cup) in a thin stream while mixing on low. The batter will be thin — this is normal and yields moist cupcakes.
- 5
Portion and bake
Divide batter evenly among the 12 prepared liners, filling each about two-thirds full (roughly 1/4 to 1/3 cup batter each, depending on liner size). Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through if your oven has hot spots. Cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- 6
Cool
Remove cupcakes from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely (at least 30–45 minutes) before frosting. Frosting warm cupcakes will cause buttercream to melt.
Chocolate Buttercream
- 7
Prepare butter
Ensure unsalted butter (1.5 cups, about 3 sticks) is softened to room temperature — soft enough to leave an indentation when pressed but not oily or melted.
- 8
Beat butter
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 1–2 minutes until smooth and slightly pale.
- 9
- 10
Add liquids and finish
Once sugar and cocoa are mostly incorporated, add the vanilla extract (2 tsp), salt (1/2 tsp), and 1/4 cup of the heavy cream (or milk). Increase mixer speed to medium and beat for 30–60 seconds. Check consistency: if too stiff, add the remaining heavy cream in 1 tablespoon increments until spreadable; if too thin, add a little more confectioners' sugar (1/4 cup at a time) until desired stiffness. Beat for an additional 1–2 minutes on medium-high for a light, fluffy texture.
- 11
Taste and adjust
Taste the buttercream and adjust salt or vanilla if desired. If you prefer a deeper chocolate flavor, stir in an additional tablespoon of cocoa powder and 1–2 tablespoons more sugar to balance texture.
Assembly & Garnish
- 12
Fill piping bag
Fit a piping bag with your preferred tip (large star or round) and fill it about two-thirds full with the prepared chocolate buttercream. Alternatively, use an offset spatula for a rustic finish.
- 13
Frost cupcakes
Pipe or spread approximately 2–3 tablespoons of buttercream onto each cooled cupcake, smoothing or swirling to your desired look. If using a large piping tip, you may use slightly more or less per cupcake — adjust to finish the batch neatly.
- 14
Garnish (optional)
Sprinkle each frosted cupcake with chocolate shavings, sprinkles, or mini chocolate chips (about 1/2 to 1 teaspoon per cupcake) while the buttercream is still soft so they adhere. Chill briefly (10–15 minutes) if you want the buttercream to set before serving, but bring to room temperature before eating for best texture.
- 15
Storage
Store unfrosted cupcakes tightly covered at room temperature for up to 2 days. Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 4 days; bring to room temperature for 30–60 minutes before serving. For longer storage, freeze unfrosted cupcakes wrapped well for up to 2 months; thaw and frost after warming to room temperature.