Chocolate Love Cupcakes
A moist chocolate cupcake with fluffy, rich chocolate buttercream frosting and a dark chocolate heart topper, what else could you need? Yum! This is an easy one-bowl recipe for the cupcakes.
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees. Line standard muffin pans with paper liners.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix together until smooth.
- Fill each muffin cup 2/3 full. Bake about 18-20 minutes until a cake tester or skewer comes out clean when poked into the center of a cupcake. Transfer to a wire rack and let cool completely.
- 1 cup (2 sticks) butter, at room temperature
- 3-4 cups of confectioners sugar
- 1/2 cup cocoa powder
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Cream the butter in a bowl or mixer fitted with a paddle attachment. Add the confectioners sugar and cocoa powder and blend well.
- Add the cream and vanilla extract and continue to blend. Scrape down the sides as necessary. Add more confectioners sugar as needed to reach a desired consistency.
- Pipe on to cooled cupcakes. Top with a molded chocolate heart for a little extra love.
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