Instructions

1. Preheat the oven to 350°F. Line a muffin tin with 12 paper liners. Tip: Spray over top of cupcake tim to prevent cupcake overflow sticking to edge of pan
2. In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together.
3. In separate bowl mix all liquids together.
4. Pour the liquid mixture into the dry ingredients and whisk until just smooth and combined. Do not over mix batter. Batter appears thin but will bake up light and fluffy.
5. Pour batter evenly into prepare cupcake tins. Bake for 16-18 until either touching center of cupcake and it springs back or inserting a toothpick and comes out clean.
6. Allow them to cool five minutes in pan before removing to wire rack to cool completely before frosting.
7. Frosting:
8. Sift powdered sugar and cocoa powder together.
9. In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium to high speed until pale and fluffy, about 5-7 minutes occasionally scraping down sides of the bowl.
10. Add sugar/cocoa mixture along with 3 tablespoon of heavy cream and vanilla and mix on low speed until combined, scrapping down the sides of the bowl as needed. Use reserved cream if thinner consistency is needed.
11. Using a piping bag or spatula frost cooled cupcakes, refrigerate any left over frosting.
12. Optional: Sprinkle mini chocolate chips, shaved chocolate curls or colored sprinkles on top of cupcakes.

• Course : Dessert
• Recipe Type : Cakes & Cupcakes