Don’t forget to go through the baking tips first, CHECK IT NOW!
Who doesn’t love cupcakes. And especially when they come with delicious icing. These moist chocolatey cupcakes are in such high demand, that I decided to to just make a batch every other week Sometimes I try to hide one away in the back of the fridge (in an air right container), but somehow someone always finds it!!!
Prep time: 30 mins – Cook time: 20 mins – Assembly time: 15 mins
Ingredients:
- 3/4 cup flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk, at room temperature
Equipment:
| Measuring cups and spoons |
| 12 hole muffin pan |
| Cupcake paper liners or silicon cupcake cups |
| Handheld electric whisk |
| 2 medium bowls |
| Medium saucepan |
See recipe for caramel icing HERE.
How to…..
Preheat the oven to 350°F/176°C.
Cupcakes:
Mix the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until its well combined.
In a medium bowl, whisk the eggs, 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 overmix. The batter will be thin.
Pour or spoon the batter into the liners. Fill only halfway.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. After they completely cool down, frost them.
To frost them, take a generous helping of the caramel icing with a spatula and place it on the center of the cupcake. Press down on it with the spatula and spread it around the cupcake. Sprinkle any decorations you like. I sprinkled cake crumbling and some cocoa.