Classic Chocolate Cupcakes with Vanilla Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs, at room temperature2, large

• Baking & Spices

  • 1 2 cup (42g unsweetened natural cocoa powder1, unsweetened natural
  • 3/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 4 cups Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Salt
  • 5 Sprinkles
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable or canola oil

• Dairy

  • 1 2 cup (120ml buttermilk, room temperature3
  • 1 4 cup (60ml heavy cream4
  • 1 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (42g) unsweetened natural cocoa powder1
• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature2
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil (melted coconut oil works too)
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) buttermilk, room temperature3
• 1 cup (230g) unsalted butter, softened to room temperature
• 4 - 5 cups (480-600g) confectioners sugar
• 1/4 cup (60ml) heavy cream4
• 2 teaspoons vanilla extract
• salt, to taste
• sprinkles5

Directions

• Preheat the oven to 350°F (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. Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, 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 completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes however youd like. I used Wilton 1M piping tip. There may be leftover frosting depending how much you use on each cupcake. Decorate with sprinkles, if desired. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to 3 days or in the refrigerator up to 5 days. Make ahead tip: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.