Method

1 Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.

2 Make the cake batter: In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.

Remove from the oven and cool completely on a rack before frosting.

Cupcake batter for chocolate cupcakes being scooped into muffin tins.

4 Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in…

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