These double chocolate cupcakes are always moist, rich and delicious.
I came up with the cake recipe through much trial and error over about 3 months of testing. But the result was so worth it. The buttermilk in this cake keeps it so moist – it is also delicious as a sheet or round cake.
The chocolate buttercream is also the result of months of rigorous testing (its a tough job, but someone has to do it!), but I definitely got it right in the end. Chocolaty, silky and sweet, the buttercream alone would satisfy any chocoholic’s cravings.
3/4 cup unsweetened cocoa
1.5 cups all purpose flour
1.5 cups sugar
1.5 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water + 1 teaspoon instant coffee grounds (dissolved in warm water)
3/4 cup buttermilk
4 tablespoons oil (I use olive / canola mix, but vegetable oil would also work)
1 teaspoon pure vanilla extract
Preheat oven to 350
Sift together dry ingredients into bowl of stand mixer (or large bowl with electric hand mixer). Add eggs, one at a time, and mix until just combined. Add buttermilk, vanilla, and oil and mix briefly on low. Add warm water / coffee mixture and beat until incorporated. Scrape bottom and sides of bowl and remix until well combined.
Pour into 24 cupcake papers and bake for 16-17 minutes until toothpick inserted into center comes out clean.
1.5 cups butter, at room temperature
1/2 cup whipping cream
1 cup semi-sweet chocolate, chopped, melted and cooled slightly
3 cups icing sugar
Beat butter until fluffy. Slowly beat in cream and vanilla. Add sugar (mixing on low), 1 cup at a time. Add chocolate and mix on medium – high to combine. Scrape sides and bottom of bowl and remix until well incorporated.
Pipe or spread buttercream onto cupcakes and decorate!
Makes 24 iced cupcakes or 1 two-layer round / square cake.