Ingredients

The following ingredients have 15 Servings
  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) unsweetened cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup (120ml) hot water*
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 3 tbsp (22g) Hershey’s dark cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 4-5 tbsp (60-75ml) heavy whipping cream

Instruction

  • Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
  • . Add the dry ingredients to a large bowl and whisk together. Set aside.
  • . Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
  • . Add the wet ingredients to the dry ingredients and mix until well combined.
  • . Add the water to the batter and mix until well combined. Batter will be thin.
  • . Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
  • . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
  • . To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
  • . Add the melted chocolate and mix until well combined.
  • 0. Add the cocoa powder and mix until well combined.
  • 1. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
  • 2. Add remaining powdered sugar and salt and mix until smooth.
  • 3. Add remaining heavy cream as needed to get the right consistency of frosting. 1
  • . Pipe the frosting onto the cupcakes. I used Ateco tip 844. *You can also use regular unsweetened cocoa powder