Another classic chocolate cupcake recipe with a fluffy vanilla buttercream
Author: Eva Bakes
3ouncesbittersweet chocolatefinely chopped (I used a Trader Joe's 54% dark chocolate bar)
⅓cupDutch-processed cocoa powder
¾cupmilk of choiceheated
Preheat your oven to 350 degrees F. Line a standard muffin pan with paper liners (you may need two pans) and set aside.
In a medium sized bowl, whisk together the chopped chocolate and cocoa powder. Slowly pour in the hot milk and whisk until no lumps remain. Set the chocolate mixture aside and allow it to cool slightly.
In a separate large bowl, whisk together the flour, sugar, salt and baking soda.
Add the vegetable oil, eggs, vinegar and vanilla to the chocolate mixture. Whisk well until the mixture is smooth.
Transfer the chocolate mixture in the large bowl with the dry ingredients and mix well until no lumps remain and no flour streaks are visible. The batter should be smooth and slightly runny.
Evenly distribute the batter into your prepared muffin pans and fill them about 2/3 full.
Bake for 17-19 minutes in your preheated oven or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and allow to cool completely before garnishing with your favorite frosting.
I used a basic vanilla buttercream to frost my 30 cupcakes. To do this, I used 3 sticks of butter and beat it on medium-high speed in my stand mixer. Then I added about 3-4 cups of powdered sugar, a few Tablespoons of heavy cream and about 2 teaspoons of vanilla. I added 5 drops of red food coloring to turn my frosting pink. I piped with an open star tip.Source: Slightly adapted from Brown Eyed Baker; originally adapted from Cook's Illustrated