Chocolate Cupcakes with Chocolate Buttercream


Makes 22 to 24 cupcakes




For the cupcakes:

  • 1 cup water

  • 1/2 cup vegetable oil
  • 1/2 cup (1 stick) unsalted butter
  • 4 tablespoons natural cocoa powder (not dutch processed)
  • 2 ounces semisweet chocolate
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


For the chocolate buttercream:

  • 1-1/2 cups of unsalted butter (3 sticks)
  • 5 cups of powdered sugar
  • 1 cup natural cocoa
  • 4 ounces of unsweetened chocolate (100% cacao)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream




Step 1: For the cupcakes: Preheat oven to 350 degrees Fahrenheit.  Line two standard cupcake pans with liners.

Step 2: In a small saucepan, bring water, vegetable oil, butter, and cocoa powder to boil. Whisk until smooth.  Remove from heat and add semisweet chocolate. Whisk to combine until chocolate is melted. Set aside to cool.

Step 3: In a bowl, whisk together eggs, buttermilk, and vanilla extract. Slowly add cooled chocolate mixture to egg mixture.

Step 4: Sift together flour, sugar, baking soda, and salt.  Add liquid mixture to flour mixture until just combined.

Step 5: Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in middle of cupcakes comes out clean.

Step 6: For the chocolate buttercream: Melt chocolate in microwave, stirring every 30 seconds.

Step 7: Butter butter, cocoa, and powdered sugar until light and fluffy

Step 8: Add melted chocolate and beat until light and fluffy
Step 9: Add vanilla and then add heavy cream and then beat the hell out of it.
Step 9: Completely cool cupcakes in pan before frosting with chocolate ganache frosting



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