Chocolate Cupcake Recipe | Recipes by Carina

By Recipes by Carina · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix the sugar, eggs, vegetable oil and vanilla. In a larger bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
3. Add half of the wet ingredients and half of the buttermilk to the dry ingredients and fold until combined. Then add the remaining wet ingredients and buttermilk and fold until no dry flour remains.
4. Line a 12-cup cupcake tin with liners and fill each two-thirds full with batter.
5. Bake for 15–20 minutes, until the cupcakes spring back when lightly pressed in the center. Cool completely on a wire rack before decorating.
6. In a stand mixer or large bowl with a hand mixer, beat the room-temperature butter on high for about 5 minutes, until soft and almost doubled in volume.
7. Add the icing sugar in thirds, beating well after each addition. With the last third, add the cocoa powder.
8. Turn the mixer to low and slowly add ½ cup (125 ml) milk. Scrape down the bowl and add more milk if you want a thinner consistency.
9. Add the vanilla and beat for 2 more minutes. Pipe onto the cooled cupcakes.

Summarized from Recipes by Carina's video. Watch it for the details.

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