Chocolate cupcakes with Icing. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk.

It's my birthday and I baked myself a cake. Actually, cupcakes… and technically I baked them last night so I could make this little b-day post today. Make these delicious chocolate cupcakes with chocolate cream icing & ganache centre. You can cook Chocolate cupcakes with Icing using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate cupcakes with Icing

It's 1/2 cup of cocoa unsweetened natural powder * (42g).
Prepare of For Cupcakes.
Prepare 3/4 cup of all-purpose flour (spoon & leveled) (95g).
It's 1/2 teaspoon of baking soda.
It's 3/4 teaspoon of baking powder.
Prepare 1/4 teaspoon of salt.
You need 2 of eggs large , at room temperature *.
Prepare 1/2 cup of sugar granulated (100g).
Prepare 1/2 packed of brown sugar light cup (100g).
It's 1/3 cup of canola oil vegetable or (melted coconut oil works too) (80ml).
It's 2 teaspoons of vanilla extract.
Prepare 1/2 cup of buttermilk * (120ml).
It's of For Icing.
Prepare 1 packet of Icing sugar.
You need packet of Butter as per instructions.
You need of Strawberry essence.

Whisk the icing sugar and softened. Finely chop chocolate and place in a bowl set over a pan of hot water. In a bowl, beat butter with sugar until creamy. Sift powdered sugar and cocoa over it and beat with an electric mixer until creamy.

Chocolate cupcakes with Icing instructions

Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside..
Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, 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 stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter won't be very....
Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Mini cupcakes will take about 10 minutes, same oven temperature..
For the Icing:.
Prepare the icing as per packet instructions along with butter, add in essence to your flavour of liking.
Once the cupcakes are out of the oven and cool, pipe the icing over it as per your own choice of design..

Spread icing on cupcakes and serve garnished with sugar pearls. Once the cakes have cooled completely, put the buttercream mixture into a piping bag with a large star nozzle and squeeze plenty of buttercream onto each cupcake. I have not made chocolate chip cupcakes, but I have made chocolate chip muffins. And thank you for the icing recipe! Line cupcake pans with paper liners.