These muffins comes out wonderfully moist and with a good chocolate flavour for the cake and a vanilla butter cream for the topping.
Makes 12 muffins
Ingredients:
Cupcakes:
- 1/2 cup cocoa powder
- 3/4 cup cake flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup vegetable or canola oil
- 3 teaspoons vanilla essence
- 1/2 cup buttermilk, at room temperature
- 2 cups sifted icing sugar
- 1/2 cup butter, softened
- 2 tbsp milk
Make the cupcakes:
Preheat the oven to 180 C. Line a 12-cup muffin pan with cupcake liners. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides (no more than halfway full, trust me!!). Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Make the frosting: With a handheld or stand mixer beat the butter until pale and creamy. Add icing sugar and beat it for a bit. Then add milk. Beat it until it becomes fluffy and creamy. Decorate your cupcakes to your own liking. You can spoon on the icing or do pretty patterns with a piping bag and nozzle
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