Equipment
- pastry bag with star tip (optional)
Ingredients
- Muffin tin paper liners
- 1/4 cup All-purpose flour
- 2 tbsp Unsweetened cocoa powder
- 1/4 tsp Baking powder
- 1/8 tsp Salt
- 1 Egg
- 1/4 cup Granulated sugar
- 2.5 tbsp Vegetable oil
- 1 tsp Vanilla extract
- 1/4 cup Buttermilk
- 1/4 cup Semisweet chocolate chips melted (use mini chips if available, plus more for garnishing)
Icing
- 2 tsp Milk
- 1/4 cup Powdered sugar
- 2 tbsp Cream cheese
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.
- Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until thoroughly combined. Set Aside
- In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla together until combined.
- Pour half of the wet ingredients into the dry ingredients, then add half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter should be thin.
- Melt the choclate in a microwave safe bowl in 20 second increments, stirring each time, until it is smooth. Then stir it into the mixture.
- Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. (Removing the cupcakes from the pan will allow them to cool faster.)
- In a bowl mix together all of the ingredients for the icing until smooth. Refrigerate until ready to use.
- Once the cupcakes are cooled, apply the icing using a rubber spatula or pipe the icing on with a pastry bag. Garnish with chocolate chips.
Nutrition
Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 157mg | Potassium: 161mg | Fiber: 2g | Sugar: 25g | Vitamin A: 191IU | Calcium: 60mg | Iron: 2mg
Cream Cheese Frosting Chocolate Cupcakes
Equipment
- pastry bag with star tip (optional)
Ingredients
- Muffin tin paper liners
- 1/4 cup All-purpose flour
- 2 tbsp Unsweetened cocoa powder
- 1/4 tsp Baking powder
- 1/8 tsp Salt
- 1 Egg
- 1/4 cup Granulated sugar
- 2.5 tbsp Vegetable oil
- 1 tsp Vanilla extract
- 1/4 cup Buttermilk
- 1/4 cup Semisweet chocolate chips melted (use mini chips if available, plus more for garnishing)
Icing
- 2 tsp Milk
- 1/4 cup Powdered sugar
- 2 tbsp Cream cheese
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.
- Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until thoroughly combined. Set Aside
- In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla together until combined.
- Pour half of the wet ingredients into the dry ingredients, then add half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter should be thin.
- Melt the choclate in a microwave safe bowl in 20 second increments, stirring each time, until it is smooth. Then stir it into the mixture.
- Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. (Removing the cupcakes from the pan will allow them to cool faster.)
- In a bowl mix together all of the ingredients for the icing until smooth. Refrigerate until ready to use.
- Once the cupcakes are cooled, apply the icing using a rubber spatula or pipe the icing on with a pastry bag. Garnish with chocolate chips.
Nutrition
Calories: 231kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 51mgSodium: 157mgPotassium: 161mgFiber: 2gSugar: 25gVitamin A: 191IUCalcium: 60mgIron: 2mg
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