Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 22 minutesminutes
Total Time 37 minutesminutes
Servings 12
Author Pam - For the Love of Cooking / Original by The Farm Chicks
Equipment
Muffin Tin
Hand Mixer or Stand Mixer
Ingredients
Cupcakes:
½cupwhite sugar
½cupbrown sugar
¾cup+ 2 tbsp flour
¼cup+ 2 tbsp cocoa powder
¾tspbaking soda
¾tspbaking powder
¼tspsalt
1egg
½cupof milk
¼cupof canola oil
1tspvanilla
½cupboiling water
Frosting:
⅓cupsoftened butter
3 ½cupsof powdered sugar
2tspvanilla
¼cupmilk
Instructions
Cupcakes:
Preheat the oven to 350 degrees. Line a muffin tray with cupcake liners.
Sift together the dry ingredients into a large bowl.
Add the egg, milk, oil, and vanilla then beat together with a hand mixer until combined.
Scrape the sides of the bowl then add the boiling water and mix until just combined. The batter will be very watery so don't be alarmed. Pour the batter into a measuring cup (it's so much easier and cleaner than using a spoon) and pour evenly into each liner.
Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean.
Remove from the oven and let them cool completely before frosting.
Vanilla Buttercream Frosting:
Beat the butter in a bowl with a hand mixer until creamy; gradually pour in the powdered sugar, vanilla, and milk. Once the frosting is well combined, add a few drops of food coloring then beat with the mixer until you reach your desired color.
Frost the cooled cupcakes and sprinkle with decorations if desired. Enjoy!