I made these chocolate cupcakes for my SIL’s baby sprinkle (or “spritz”, as I liked to call it) to go along with these vanilla cupcakes.

The cupcake recipe is from Sally’s Baking Addiction because I knew they would turn out successfully. The cupcake is very good and, as described in the original recipe, is “super moist.” The recipe says that it makes 12-14 cupcakes, and I was able to fit the batter into one cupcake pan to make perfectly sized cupcakes.

I used the same frosting for both recipes to kill two birds with one stone by doubling Sally’s favorite vanilla buttercream recipe. I colored the chocolate cupcake frosting pink/red and the vanilla cupcakes purple/lavender, as my SIL is having a baby girl. It’s a very nice, traditional frosting that crusts and pipes well.

CHOCOLATE CUPCAKES
Based on recipes found here and here.

INGREDIENTS

Chocolate Cupcakes:
3/4 cup (95 g) all-purpose flour
1/2 cup (42 g) unsweetened natural cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar
1/3 cup vegetable oil
2 tsp. vanilla extract
1/2 cup buttermilk*, room temperature

Vanilla Buttercream:
1 cup unsalted butter, room temperature
4-5 cups (480-600 g) powdered sugar
1/4 cup heavy cream
2 tsp. vanilla extract
1/8 tsp. salt

DIRECTIONS

1. For the cupcakes: Heat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another medium bowl, whisk eggs, sugars, oil, and vanilla until completely smooth.
4. Pour half of the wet ingredients into the dry ingredients, followed by half of the buttermilk. Whisk gently for a few seconds. Repeat with remaining wet ingredients and buttermilk, stirring until just combined.
5. Spoon batter into the liners (~1/2 way full). Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to cool completely before frosting.
7. For the frosting: In the bowl of a stand mixer with paddle attachment, beat butter on medium speed for 2 minutes.
8. Add 4 1/2 cups powdered sugar, heavy cream, vanilla extract, and salt on low speed, then increase to high speed for 3 minutes.
9. If frosting is too thin, add 1/2 cup more powdered sugar. If frosting is too thick, add another tablespoon of heavy cream.
10. Frost and decorate cupcakes as desired.

NOTE: Can substitute whole milk with 1/2 tsp. white vinegar.