Chocolate-Chocolate Cupcakes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Cupcake
• ½ cup butter softened
• 1 cup sugar
• 2 larges eggs
• 1 teaspoon vanilla
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup Unbleached all purpose flour
• ½ cup quality cocoa powder
• ½ cup buttermilk
• Frosting
• ½ cup butter softened
• 2 cups powdered sugar
• ½ cup quality cocoa powder
• 2-4 tablespoons heavy cream
• chocolate shavings for toppings

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Beat the cupcake butter and sugar together until light and fluffy. Beat in the eggs one at a time, then the vanilla.

3. Whisk together the flour, cocoa powder, baking soda, baking powder and salt. Add to the butter mixture in three additions, alternating with the buttermilk, mixing only until combined.

4. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake 18 to 20 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs.

5. Cool the cupcakes in the tin for 10 minutes, then move them to a wire rack to cool completely.

6. For the frosting, beat the softened butter until creamy. Beat in the cocoa powder until smooth.

7. Gradually beat in the powdered sugar, then add the heavy cream one tablespoon at a time until the frosting is spreadable, using 2 to 4 tablespoons in total.

8. Spread or pipe the frosting onto the cooled cupcakes and top each with chocolate shavings.