Chocolate Cupcakes

Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients

• 3/4 cup (95g) all-purpose flour(spoon & leveled)
• 1/2 cup (45g)

Unsweetened natural cocoa powder

• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil(or melted coconut oil)
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk

With Vanilla Buttercream

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 – 5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• Salt, to taste
• Rainbow sprinkles (optional)

Instructions

• Preheat the oven to 177°C. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners, this recipe makes about 14 cupcakes. Set aside.
• Cupcakes:Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not over mix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.