A few weeks ago I got a serious craving for chocolate cake. I saw a photo in my Instagram feed and then immediately thought I need chocolate cake at this very moment and nothing else will do.
For those moments, I reach for cupcakes over cake. When a craving hits, cupcakes require less bake time and less cooling time compared to a cake. I find cakes to be daunting and much more of a project than a batch of cupcakes.
These are the perfect chocolate nostalgic cupcakes for when your next craving hits. Even Z admitted they were tasty, which is a big step given that he has no interest in cake usually.
Chocolate Cupcakes with Vanilla Buttercream Frosting
Recipe from Smitten Kitchen Every Day
For the cupcakes:
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark-brown sugar
2 tablespoons granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup buttermilk
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon table or fine sea salt
1/2 cup Dutch-process cocoa powder
1 cup all-purpose flour
For the frosting:
1/2 cup unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted
Pinch of fine sea salt
1 tablespoon cream or whole milk
1/2 teaspoon vanilla extract
Heat the oven to 350 degrees F. Place cupcake liners into your cupcake tin.
Beat the butter and sugars together in a large bowl with an electric mixer until fluffy. Beat in the egg, yolk, and vanilla until combined, scrape down the bowl, and then sprinkle the baking powder, baking soda, and salt over the batter and beat until very well combined. Add the buttermilk and mix to combine; the batter may curdle, but this isn’t a problem. Add the cocoa and flour, and mix just until the flour disappears.
Using a cookie scoop, evenly portion the portion between the 12 cupcake molds. Bake for 16 to 18 minutes, until a toothpick inserted into the center of one of the cupcakes comes out batter-free. Let cool in the pan for 10 minutes, then take the cupcakes out of the tin. Let the cupcakes cool on a wire rack completely before frosting.
Place the frosting ingredients in a food processor and run the machine to mix. Scrape down the bowl, then process for another 1 to 2 minutes just until smooth and somewhat fluffed.
Portion the frosting out evenly amongst the 12 cupcakes and use an offset spatula to smooth frosting over the top.