Chocolate Cupcakes with Chocolate Frosting

By srumbel

The best thing about these cupcakes is that while they are rich and very chocolatey, they are also light and fluffy. I think this is my favorite cupcake of all time. It doesn’t have any bells and whistles. No crazy over the top add-ins. But this recipe is classic. Who doesn’t love a wonderfully moist and decadent chocolate cake with chocolate frosting??
Read more at http://backforsecondsblog.com/2013/11/chocolate-cupcakes-chocolate-frosting/#roUSvY6yy53opzrd.99

Ingredients

• Cupcakes
• 1 cup cocoa powder
• 1/4 cup canola oil
• 1 2/3 cup sugar
• 1/2 cup hot water
• 1 2/3 cup flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3 eggs
• 3/4 cups buttermilk (or milk)
• 1/2 cup butter (softened)
• Frosting
• 3/4 cups butter
• 3/4 cups cocoa powder
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• dash salt
• 3-6 teaspoons cream
• Read more at http://backforsecondsblog.com/2013/11/chocolate-cupcakes-chocolate-frosting/#roUSvY6yy53opzrd.99

Preparation

Step 1

Cupcakes
Step 1
In a small bowl, stir together the cocoa, oil, and water until smooth. Set aside.
In a mixing bowl beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add half of the milk and half of the flour. Mix well. Add baking soda and salt, mix again. Add remaining milk and flour and mix until well incorporated. stir in the chocolate mixture until well blended.
Step 2
Pour batter into lined cupcake pans and bake for about 14 minutes, or until toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.

Frosting
Step 3
In a large bowl beat butter and cocoa powder until fluffy. Add powdered sugar, salt, vanilla, and 3 TBS cream and beat again. If the frosting is too thick, add more cream 1 TBS at a time.
Pipe or spread onto cupcakes. If adding sprinkles, do so immediately after frosting.

Read more at http://backforsecondsblog.com/2013/11/chocolate-cupcakes-chocolate-frosting/#roUSvY6yy53opzrd.99