How to Make Chocolate Cupcake Recipe From Scratch

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Ingredients
For the cupcakes:
* 1 3/4 cup all purpose flour
* 1 1/2 cups granulated sugar
* 1/2 cup brown sugar packed
* 1 cup unsweetened cocoa powder dutch processed is best
* 1 1/2 teaspoon baking powder
* 1 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 1/4 cups buttermilk
* 1/2 cup vegetable oil
* 2 eggs at room temperature
* 1 teaspoon vanilla extract
* 2/3 cup hot coffee or use boiling water
For the frosting:
* 1 1/2 cup unsalted butter
* 6 cups powdered sugar
* 3 tablespoons unsweetened cocoa powder
* 8 ounces semi-sweet chocolate melted and cooled
* 2-4 tablespoons milk if needed
* sprinkles for decorating (if desired)
Instructions
For the cupcakes:
* Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 24 paper liners.
* Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
* Measure the buttermilk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
* Add the buttermilk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
* Add the 2/3 cup of hot coffee into the batter slowly, whisking everything together.
* Once the batter comes together and the hot coffee is combined throughout, portion the batter into the 24 prepared cupcake liners until each are about 2/3 full.
* Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
For the frosting:
* While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
* Add the cooled melted chocolate and cream it together with the butter to get a smooth mixture.
* Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
* Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
* Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
Assembly:
* Add the frosting to a piping bag fitted with an open star tip.
* Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.
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