Chocolate Cupcakes w/Buttercream Frosting



  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 cup boiling water
  • Preheat oven to 325 degrees
  • Place cupcake liners in muffin tin
  • Add flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder to a large bowl, whisk or stir with a fork to combine.
  • Add milk, oil, egg and vanilla to flour mixture and mix together on medium speed until well combined.
  • Reduce speed and carefully add boiling water to the cake batter, Beat on high speed for about 1 minute to add air to the batter.
  • Evenly distribute cake batter to your cupcake liners - start with 1/2 full and keep distributing until batter is gone
  • Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes.
  • Remove from the oven and allow the cupcakes to cool completely before frosting

  • 4 cups Organic Powdered Sugar¬†
  • 1 cup (2 sticks) Organic Butter
  • 2-3 teaspoons of Vanilla (we used 3)
  • 1-2 tablespoons Milk
  • Add powdered sugar to mixing bowl with softened sticks of butter, vanilla and 1 tbsp. of milk
  • Beat on low until powdered sugar is incorporated.
  • Move mixer up to medium-high speed, scrape sides and bottom of bowl often.
  • When completely mixed the frosting may appear dry

  • Add milk in small amounts at a time until frosting is the consistency you're looking for.
  • Frost cupcakes and serve

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