Death by Chocolate Cupcakes

Active time: 45 minutes | Bake time: 18-24 minutes | Yield: 24 cupcakes

Growing up, my mom and I were always chocoholics, but also bakers so we would frequently bake chocolate cakes with chocolate buttercream for a super intense chocolatey experience. As I got older and expanded my palate, I realized that chocolate on chocolate is actually not a super popular opinion and that most people want some other flavor in there to cut the chocolate flavor.

While I can't disagree with that opinion (chocolate + raspberry is one of my FAVE flavor combinations), I still sometimes just really crave that chocolate on chocolate goodness that I always loved sharing with my mom growing up. So this recipe is for all of my fellow self-proclaimed chocolate addicts out there; hope y'all love these as much as I do!

Ingredients:

For the cupcakes:

• 210g (1 ¾ cup) all purpose flour

• 400g (2 cups) granulated sugar

• 60g (¾ cup) cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 ½ tsp salt

• 1 cup buttermilk

• 113g (8 tbsp / ½ cup) butter, melted & cooled slightly

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup hot water

For the Icing:

• 12 tbsp (170g / 1 ½ sticks / ¾ cup) butter, softened

• 80g (1 cup) cocoa powder

• 450g (3 ¾ cup) powdered sugar

• ½ cup milk or heavy cream

• 1 tbsp vanilla extract

• ½ tsp salt

Directions:

1. For the cupcakes: Preheat oven to 350°F. Line 24 cupcake tins with liners, set aside.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla.

4. Slowly add the wet ingredients into the dry ingredients, while whisking slowly. Continue to whisk until everything is incorporated and no flour is visible.

5. Add the hot water and whisk until just combined. Your batter will be very thin.

6. Divide the batter into your cupcake tins, filling them each about ¾ full.

7. Bake for 18-23 minutes, until a toothpick comes out with a few crumbs, or clean. If the toothpick has liquid batter on it, continue to bake for 1-2 minutes, then check again.

8. Allow the cupcakes to cool in the cupcake tins completely before transferring them to a cooling rack. Cool completely before icing.

9. For the icing: Place the butter and cocoa powder in a large mixing bowl of an electric mixer fitted with a whisk attachment. Start by mixing on low speed until cocoa is incorporated into the butter, then increase to medium-high speed for 1 minute.

10. Add the powdered sugar, milk, vanilla, and salt. Mix on low speed until ingredients are incorporated, then increase to medium-high speed for 2-3 minutes until light and fluffy.

    1. If the icing is too thin at this point, add 1-2 tbsp powdered sugar and mix on medium speed to combine.

    2. If your icing is too thick at this point, add 1-2 tbsp milk and mix on medium speed to combine.