Chocolate Cupcakes

Lovely chocolate cupcakes. It's the frosting that truly stands out, it's sweet but not gritty-sweet like a lot of store bought frostings.

The recipe is here and more pictures of the cupcakes and frosting and pictures of the process are below.

Ingredients:

Batter:

• 3/4 cup all-purpose flour (spoon and leveled)

• 1/2 cup unsweetened natural cocoa powder

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs, at room temperature

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1/3 cup vegetable or canola oil (or melted coconut oil)

• 2 teaspoons pure vanilla extract

• 1/2 cup buttermilk, at room temperature

Frosting:

• 1/2 cup butter, at room temperature

• 2 2/3 cups confectioners' sugar, sifted

• 1/4 to 1/3 cup heavy whipping cream

• 1 1/2 teaspoons vanilla

• 1/2 cup sifted unsweetened Hershey’s cocoa powder

Directions:

• Preheat the oven to 350°F.

• Sift flour and cocoa powder into a bowl. Add in baking powder, baking soda, and salt and whisk together. Set aside.

• In a mixer with whisk attachment, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the dry ingredients into the wet ingredients and mix a little. Pour in half of the buttermilk and mix until mostly incorporated. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

• Pour or spoon the batter into the liners until 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

• Frosting: Cream butter for 4-5 minutes with whisk attachment on medium-high speed. Remove whisk and attach paddle attachment with rubber sides (if you have them). Blend in the cocoa powder, vanilla, confectioner’s sugar, alternately with the cream.

• Beat with an electric mixer, until the desired texture is achieved. The longer you mix, the lighter and fluffier it gets. For store-bought frosting consistency you will want to mix less.

• If you choose different amounts of cocoa powder, then more or less cream or powdered sugar may have to be added in to reach desired consistency.

• 14 servings.

After sifting the flour, baking powder, baking soda, salt, and flour.

Before mixing the sugars, eggs, and vanilla

After mixing together the sugars, eggs, and vanilla until smooth.

After mixing in the dry ingredients and buttermilk.

After distributing the batter (should have made 28 but I was too lazy to make more :)

After baking.

Making the frosting:

After sifting the powdered sugar and cocoa powder.

Before blending the butter.

After blending the butter.

Before mixing in the powdered sugar and cocoa powder.

Intermediate photo of the powdered ingredients and cream.

After blending in the dry ingredients and cream until smooth and fluffy! Frosting is ready!

After decorating the gorgeous cupcakes!