Chocolate Cupcakes Vanilla Frosting (Print Version)
# Ingredients:
01 -
1 ¾ cups all purpose flour.
02 -
¾ cup dutch processed cocoa powder.
03 -
1 ½ teaspoons baking powder.
04 -
1 teaspoon baking soda.
05 -
1/2 teaspoon salt.
06 -
1 ½ cups buttermilk.
07 -
1 teaspoon vanilla extract.
08 -
1 teaspoon instant coffee granules (optional).
09 -
¾ cup vegetable oil or canola oil.
10 -
2 cups granulated sugar.
11 -
2 eggs.
12 -
1 egg white.
13 -
1 cup butter softened.
14 -
1 pound powdered sugar.
15 -
½ teaspoon salt.
16 -
1 teaspoon vanilla extract.
17 -
⅓ cup heavy cream (or more as needed).
# Instructions:
01 -
Preheat oven to 350 degrees. Line 32 muffin tins with paper liners and set aside.
02 -
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside.
03 -
In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.
04 -
In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
05 -
Alternate adding in flour mixture with milk mixture, starting and ending with flour. Scrape the sides and mix again to ensure a smooth batter.
06 -
Using an ice cream scoop, fill tins 2/3 of the way full with batter. Bake 15-22 minutes in the lower 2/3 of the oven. Cupcakes will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
07 -
Cool 5-10 minutes in pans before trying to remove and transfer to cooling racks. Cool completely before frosting.
08 -
In a large bowl, measure and add butter, powdered sugar, salt and vanilla. Stir with beaters on low to mix and break up the butter.
09 -
Slowly add in the heavy cream until frosting starts to come together. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting. Scrape bowl and mix again to ensure smoothness.
# Notes:
01 -
Can substitute milk for heavy cream in frosting - start with half amount and adjust as needed.