Triple Chocolate Cupcakes

I absolutely love this recipe. The cupcake is really rich and moist. Plus they are really easy to whip up. Today I made a small batch but keep in mind that you can always multiply it. I even made a a fluffy chocolate buttercream. Let’s get baking!

INGREDIENTS:

• 3/4 cup all-purpose flour
• a pinch of salt
• 1 teaspoon baking soda
• 1/8 baking powder
• 1/3 cup cocoa powder
• 3/4 cup granulated sugar
• 3 tablespoons unsalted butter (softened)
• 1 egg
• 1/2 cup milk
• 1/4 teaspoons vanilla extract

FOR THE CHOCOLATE BUTTERCREAM:

• 4 tablespoons butter (softened)
• 1/4 cup cocoa powder
• a pinch salt
• 1 cup powdered sugar
• 1 1/2 teaspoons milk

DIRECTIONS:

1. First, preheat the oven to 350 degrees F. line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until fluffy.
3. Add in the egg. Then, mix in the vanilla extract. Set aside.
4. Sift together the flour, baking powder, baking soda, cocoa, and salt. 
5. Now alternately add in the flour mixture and milk. The batter will be thick at first and then as you add in the milk it will thin out.
6.  Spoon the batter in the cupcake tin. Fill them 3/4 full.
7. Bake for 15-17 minutes or until toothpick is inserted and comes out clean. Cool completely before frosting.

FOR THE CHOCOLATE BUTTERCREAM:

1. In a medium bowl, beat softened butter until light and fluffy. Add remaining ingredients and beat until well-combined and fluffy. Add more milk by the 1/4 teaspoon if necessary until frosting reaches your desired consistency.  This is a very small batch so if you need to make a batch or multiply it, go ahead.

FOR ASSEMBLY:

1. Fill a piping bag, fitted with a 2D pipping tip.
2. Hover over the cupcake. Start pipping in the middle and go on the outside then up.
3. Top with mini chocolate chips. Enjoy!

Thanks for baking with me!

~ Natalie