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Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Mix Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy. Stir in the buttermilk until fully incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined. Slowly pour in the hot water or coffee, mixing until smooth. The batter will be thin—this is what makes the cupcakes so moist.
Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: In a bowl, beat together the cocoa powder and softened butter until creamy. Gradually add powdered sugar, vanilla extract, salt, and milk until the desired consistency is reached—smooth and spreadable.
Frost and Serve: Once the cupcakes are completely cooled, frost them generously. Serve and enjoy!
Serving and Storage Tips:
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