Chocolate Cupcake with Chocolate Buttercream Frosting
 
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An easy step by step recipe of rich Chocolate Cupcake with Chocolate Buttercream Frosting
Author:
Recipe type: Cake
Cuisine: Continental
Serves: 9
Ingredients
To make the Chocolate Cupcake:
  • All-purpose Flour: 100g
  • Unsweetened cocoa Powder: 75g
  • Baking Powder: ¾ Tsp.
  • Baking Soda: ½ Tsp.
  • Salt: ¼ Tsp.
  • Brown Sugar: 75g
  • Granulated Sugar: 75g
  • Vegetable Oil: 120ml
  • Egg: 2
  • Buttermilk: 100ml
  • Vanilla Essence: 2 drops
  • Chocolate Essence: 2 drops
To make the Chocolate Buttercream Frosting:
  • Unsweetened Cocoa Powder: 50g
  • Unsalted Butter: 200g
  • Confectioner's Sugar: 400g
  • Vanilla Essence: 2 drops
  • Chocolate Essence: 2 drops
Instructions
Chocolate Cupcake:
  1. Take All-purpose flour along with Cocoa Powder, Baking Powder, Baking Soda and also Salt in a bowl and mix.
  2. Now shift the mixture three times using a sieve.
  3. Take Oil along with both types of sugar in a bowl and using a blender blend until smooth.
  4. Add Buttermilk and mix that too.
  5. Now add Eggs in room temperature and blend lightly to get a frothy mixture.
  6. Add Vanilla essence as well as Chocolate essence and mix
  7. Now add the flour mixture in three batches to the wet mixture and mix using the cut and fold method to get a smooth cake batter.
  8. Do not overmix.
  9. Pre-heat the oven in 180 degrees C.
  10. Line cupcake tin with liners and fill each liner ⅔ with the batter.
  11. Bake in 180 degrees C for 20 minutes.
  12. check the cakes after 15 minutes of baking by inserting a toothpick in the middle.
  13. Once done take the tin out of the oven and cool over a wire rack.
Chocolate Buttercream Frosting:
  1. Take the butter in room temperature and blend using an electric blender on medium speed until smooth.
  2. Now add Sugar in small batches and blend until smooth buttercream formed.
  3. Add cocoa powder and also both the essence and mix to complete the Chocolate Buttercream Frosting.
Chocolate Cupcake with Chocolate Buttercream Frosting:
  1. Fill a liner with the buttercream and top the cupcakes with the buttercream.
Notes
Baking time varies oven to oven. Check the cakes after 15 minutes of baking.
You can replace the brown sugar with granulated sugar and vice versa.
You can use butter or half and half instead of Oil.
Nutrition Information
Serving size: 175g Calories: 587 Fat: 33.3g Saturated fat: 14.5g Carbohydrates: 78g Sugar: 62g Sodium: 294mg Fiber: 4.5g Protein: 5.5g Cholesterol: 85mg
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2018/12/chocolate-cupcake-with-chocolate-buttercream-frosting/