Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup all purpose flour
  • 3/4 cup unsweetened dark cocoa powder
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.09 ounce packet of espresso powder
  • 34 teaspoon salt
  • 3/4 cup buttermilk .. room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs .. room temperature
  • 3/4 cup hot water
  • 2 teaspoons vanilla extract
  • 1 1/2 cup softened butter
  • 3/4 cup dark unsweetened cocoa powder .. sifted
  • 4 cups powdered sugar .. sifted
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons milk
  • 1/8 teaspoon salt

Instruction

  • To make your Super Moist Chocolate Cupcakes, start by preheating your oven to 325 degrees. Line a muffin tin with cupcake liners and set aside.
  • In a large mixing bowl, combine together flour, sugar, cocoa, baking soda, espresso powder, baking powder and salt. Add in the room temperature eggs, buttermilk, oil and vanilla. Beat on a medium speed until smooth. Scrape down the sides of the mixing bowl, pour in the hot water and combine until mixed. Fill each cupcake 2/3 full and bake for 20-22 minutes then remove from tins and cool completely on a baking rack.
  • To make the chocolate buttercream frosting, add butter to a large bowl and using a mixer, beat until fluffy. Add in cocoa powder, salt and vanilla extract and beat until combined. Mix in sifted powdered sugar slowly and in increments and then add in the milk until the desired consistency is reached. Transfer frosting to a piping bag or large zip top bag and frost your completely cooled chocolate cupcakes.