Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup cups warm water
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1½ cups butter (softened)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar

Instruction

  • Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
  • Fill each cupcake 2/3 full.
  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
  • Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
  • Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.