These cupcakes are super moist (secret: boiling water!) and are topped with yummy, sugary vanilla buttercream frosting. A favorite of my sister's, decide for yourself which version of the chocolate cupcake you like best!
Makes approximately 24 cupcakes
Ingredients for cupcakes
2 cups plus 2 tablespoons sugar
1 3/4 cups all purpose flour
3/4 cups plus 1 tablespoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon instant espresso powder
2 large eggs, at room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup whole milk
Ingredients for frosting
3 cups confectioners' sugar
1 cup butter, at room temperature
1 teaspoon vanilla
1 to 2 tablespoons whipping cream
Directions for cupcakes
Preheat oven to 350 F.
Sift the sugar, flour, cocoa powder, baking soda, baking powder, salt and espresso powder into a large bowl.
In another medium sized bowl, whisk together the eggs, milk, oil and vanilla. Add the wet ingredients to the dry mixture and beat on medium speed for 30 seconds. Scrap edges and continue to mix for another 2 minutes.
Add boiling water to the batter, stir until incorporated. Take care not to over mix. Let the batter sit for five minutes before dividing evenly into prepared tins.
Bake until a tester inserted in the center of the cupcakes comes out clean, about 45 minutes, rotating pan halfway.
Cool cupcakes on the rack completely.
Directions for frosting
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
