Chocolate Cupcakes with Chocolate Buttercream

Created for: 12 Cup Muffin Tray

Directions

1. With the rack in middle position, preheat the oven to 350 °F (180 °C). Line a 12 cup muffin tray with paper liners.
2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In another bowl, combine the sugar and cocoa. Add the oil, eggs, vanilla and beat with an electric mixer at high speed or until mixture is smooth. At low speed, add the dry ingredients alternately with the milk. Scoop the batter into the molds.
4. Bake for approximately 25 minutes or until a toothpick inserted in the centre of a cake comes out clean. Cool and store in an airtight container.

For the Buttercream

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk to remove any lumps.
2. Cream together butter and cocoa powder until combined.
3. Add sugar and cream to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
4. Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more cream, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more icing sugar, a tablespoon at a time until it reaches the right consistency

Ingredients for Cupcakes:

• 1 ½ cups (375ml) unbleached all-purpose flour
• 1 ½ tsp (7.5ml) baking powder
• ½ tsp (2.5ml) baking soda
• ½ tsp (2.5ml) salt
• 1 cup (250ml) sugar
• 3/4 cup (180ml) cocoa
• 3/4 cup (180 ml) vegetable oil
• 2 eggs
• 2 tsp (10ml) pure vanilla extract
• 1 cup (250 ml) milk

Ingredients for Buttercream:

• 1 cup (250ml) unsweetened cocoa
• 1½ cups (325ml) butter, softened
• 5 cups (1.25L) icing sugar
• ½ cup (125ml) whipping cream
• 2 tsp (10ml) pure vanilla extract
• ½ tsp (2.5ml) espresso powder

Main Ingredient: Cocoa
Cooking Time: 30 minutes
Serving Size: 12