Around here birthdays are a pretty big deal. I always try to create a unique cake for each individual and there favorite things. After a while, I find that I have a simple cake recipe in my box that I go to over and over again and add modifications. This chocolate cake recipe will become a delicious staple in your home. Paired with almond butter frosting, peanut butter frosting and a fruit glaze (chocolate PB&J cupcakes, anyone?), or my personal favorite mocha buttercream, this cake is versatile and a crowd pleaser.
Keep reading for the full recipe!
Chocolate Cupcakes with Mocha Buttercream
yields: 2 dozen cupcakes
Ingredients
- 2 C sugar
- 1 3/4 C all-purpose flour
- 1 1/2 t baking powder
- 1 1/2 t baking soda
- 1 t salt
- 2 eggs
- 1 C milk
- 1/2 C olive oil
- 2 t pure vanilla extract
- 1 C boiling water
For mocha buttercream:
- 12 T unsalted butter, softened
- 6 C powdered sugar
- 1 1/2 T instant espresso
- 4 T milk
- 4 T pure vanilla extract
Preheat oven to 350 degrees F. Line cupcake pans with baking liners. Set aside.
In a large bowl, sift together dry ingredients. Sift twice. Set aside.
In another large bowl, using a hand mixer, combine the eggs, milk, olive oil, and vanilla. With the mixer on low, gradually add the dry ingredients until fully mixed. Slowly add the boiling water. Mix until the batter is smooth. The batter will be thin.
Pour into cupcake liners. Fill 2/3 full. Bake for 20-25 minutes. Remove from oven and place on cooling rack.
While cake is cooling, make the buttercream. Cream the butter and powdered sugar until light and fully incorporated. Add vanilla and incorporate. Warm milk for a 10 seconds in the microwave. Add instant espresso and mix with a small whisk. Add into buttercream mixture and blend. Using a decorator bag, fill with icing and a coupler. (I don’t use any tips for a simple and smooth icing finish.) Pipe on icing. Top with an espresso bean. Enjoy and celebrate!