Chocolate Buttercream Cupcakes

Ingredients

Chocolate Cupcakes:

• 3 ounces bittersweet chocolate
• ⅓ cup Dutch-processed cocoa powder
• ¾ cup hot coffee
• ¾ cup bread flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 6 tablespoons vegetable oil
• 2 eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Chocolate Buttercream Frosting:

• 2 cups (454 g) unsalted butter, at room temperature
• 5 cups (600 g) powdered sugar
• 2 teaspoons vanilla extract
• 8 ounces (226.8 g) semisweet chocolate, finely chopped

Instructions

Cupcakes:

1. Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
2. Whisk together flour, sugar, salt, and baking soda in a separate bowl; set aside.
3. Whisk oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly between muffin cups. Bake until set and just firm to the touch, 17-19 minutes.
5. Cool in pan for 10 minutes on wire rack, then remove from pan and cool completely, about 1 hour.

Frosting:

1. Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments on 50% power, stirring after each, until the chocolate is melted and smooth. Set aside to cool to room temperature.
2. Meanwhile, using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
3. Reduce the speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
4. Use immediately or cover with plastic wrap and keep at room temperature for up to 4 hours before using. The frosting can be refrigerated, covered, for up to 4 days. Bring to room temperature and re-whip before using. The frosting can also be frozen in an airtight container for up to 3 months. Thaw in the refrigerator, then bring to room temperature before using.

Attribution

Recipe from Brown Eyed Baker