Chocolate Cupcakes With Chocolate Frosting

Chocolate Cupcakes

Preheat the oven to 350°F. Line a 12 cup cupcake tin with cupcake liners.

In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add in the sugar, sugar, and salt. Whisk until combined.

In a separate bowl, mix the oil, vanilla, eggs, and buttermilk. Slowly add the wet ingredients into the dry ingredients. Mix until combined. Scrape the bowl.

Pour the hot water into the batter a little at a time. Whisk until combined and add in the instant coffee.

Use a cookie scoop to fill the cupcake liners until they are 3 quarter full. Bake them for about 18-22 minutes. Take the cupcakes out when a toothpick comes out clean.

Allow the cupcakes sit in the pan for 10 minutes. Transfer to a cooling rack and let them cool completely before frosting.

Chocolate Frosting

Using a stand mixer or handheld electric mixer, beat softened butter on medium-high speed until pale and creamy. This should take 2—3 minutes. Add in the powdered sugar, cocoa powder, heavy cream, salt, and vanilla extract. Continue to beat the frosting for 2 minutes until fluffy.

Add in more cocoa powder if the frosting is too thin or add in additional heavy cream if the frosting is too thick. You can also play with the taste by adding more sugar or salt.