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Vintage Chocolate Cupcakes

Vintage Chocolate Cupcakes

Moist vintage-style chocolate cupcakes with classic cocoa flavor and silky chocolate buttercream
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12

INGREDIENTS

Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1/2 cup hot brewed coffee or hot water.

Chocolate Buttercream

  • 3/4 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder sifted
  • 1/4 tsp fine salt
  • 2 tsp vanilla extract
  • 3 tbsp heavy cream or whole milk plus more as needed.

INSTRUCTIONS

Cupcakes

  • Preheat oven to 350 F and line a 12-cup muffin pan with paper liners
  • whisk flour sugar cocoa baking soda baking powder and salt until evenly combined
  • beat butter until creamy then beat in eggs one at a time and mix in vanilla
  • mix in dry ingredients alternating with buttermilk until just combined
  • stream in hot coffee or hot water and mix briefly until smooth
  • divide batter evenly into liners about two-thirds full
  • bake until a toothpick comes out with a few moist crumbs and tops spring back lightly 16 to 20 minutes
  • cool in pan 5 minutes then transfer to a rack and cool completely before frosting.

Chocolate Buttercream and Assembly

  • Beat butter until light and smooth then beat in cocoa and powdered sugar in additions
  • add salt vanilla and cream and beat until fluffy adjusting with more cream for a pipeable texture
  • frost cooled cupcakes with a knife or piping bag and let set 10 minutes before serving.

Notes

1. Use Dutch-process cocoa only if you also use hot coffee and keep baking soda for lift; substitute sour cream thinned with a little milk for buttermilk; for deeper flavor bloom cocoa with the hot coffee before adding; do not overmix after adding flour to keep cupcakes tender; store airtight at room temperature 1 day or refrigerate up to 4 days and bring to room temperature before serving

Nutrition

Calories: 360kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g