Best Chocolate Birthday Cupcakes with Fudgy Buttercream Recipe

This meal is ideal for Friday, right? Although it's not your birthday, we can pretend because everyone needs a cupcake today. I think the world could use one or two. I realise cupcakes can't solve all the world's problems. No doubt, enjoying a chocolate buttercream cupcake can temporarily alleviate worldly worries. 

Ingredient

– 2 eggs – 3/4 cup buttermilk – 1/4 cup plain greek yogurt – 1/2 cup canola oil – 1 tablespoon vanilla extract – 1 1/2 cups all-purpose flour – 1 1/2 cups granulated sugar – 1 cup unsweetened cocoa powder – 1 1/2 teaspoons baking soda – 1 1/2 teaspoons baking powder – 1 teaspoon kosher salt – 1/3 cup hot black coffee – 1/2 cup mini semi-sweet chocolate chips (optional) FUDGY BUTTERCREAM – 3 sticks (1 1/2 cups salted butter) at room temperature – 3 cups powdered sugar – 3/4 cup unsweetened cocoa powder – 2 teaspoons vanilla extract – 3-4 tablespoons heavy whipping cream

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1

Heat the oven to 350°F. Paper-line 24 muffin cups. Mix eggs, buttermilk, greek yoghurt, canola oil, and vanilla in a large basin until smooth. 

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2

Combine flour, sugar, unsweetened cocoa powder, baking soda, and salt. Mix until no flour clumps remain. Mix in hot coffee. Not too thin, but pourable batter. 

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3

Mix in chocolate chips if using. Pour batter into muffin pans and bake 15-18 minutes until a tester comes out clean. Before icing, remove and cool fully. 

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4

BAD BUTTERCREAM Mix the butter and powdered sugar in a large bowl for 2 minutes until light and fluffy. Add cocoa powder and vanilla and beat for 2 minutes, scraping down the sides, until no white streaks remain.

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5

Stir in 3 tablespoons of heavy cream and whisk the frosting for 2-4 minutes until light and frothy. If preferred, add the remaining tablespoon of heavy cream. 

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6

Taste the frosting and add powdered sugar to sweeten or thicken it. Frost cupcakes as desired. Refrigerated cupcakes last 3-4 days; bring to room temperature before eating. 

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also see

also see

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