This was the second video I ever posted on Youtube. I started my Youtube channel in late 2012 so a very long time ago. I used to make these cupcakes for almost every party I attended. I thought they were great and I still do. However, they do sink a bit when they bake.
I have another chocolate cupcake recipe that bakes perfectly. These are just incredibly moist and the vanilla bean buttercream is too good. So what if they sink just a little?
- 1 3/4 cup all purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tsp vanilla bean paste
- 1/2 tbsp whole milk
- 1 tsp lemon juice
Preheat oven to 350 degrees F .
Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, and set aside.
In a separate bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla extract.
Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
Using an ice-cream scoop, scoop the batter evenly into your muffin tin and bake for 20-22 minutes.
Allow the cupcakes to cool completely.
To make the frosting, mix the unsalted butter until smooth then add the powdered sugar, milk, vanilla bean paste, and lemon juice.
Mix on medium-high speed for about 3-4 minutes or until nice and fluffy.
Frost the cooled cakes with the vanilla buttercream and enjoy!