CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING RECIPES

Steps:

• Chocolate Cupcakes:
• Preheat the oven to 350 degrees F.
• In a large heat-proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in the boiling water, then whisk until the bubbling subsides and the mixture is well blended. Allow to cool for 5 minutes.
• In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together the melted butter, vegetable oil, granulated sugar, vanilla, and salt for 30 seconds until well combined.
• Mix in the egg and eggs yolk. Blend in the lukewarm cocoa mixture, then blend in the heavy cream. Add the flour, then blend until well combined, while scraping down sides and bottom of the bowl.
• Divide the batter among 12 paper-lined muffin cup, filling each about ? full.
• Bake in the oven for 17 to 20 minutes until a toothpick inserted into the center comes out clean.
• Remove from the oven, then allow to cool in muffin pan several minutes before transferring to a wire rack to cool. Cool completely.
• Chocolate Buttercream Frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter until fluffy.
• Add in the powdered sugar, cocoa powder, 2 tablespoons of cream, and vanilla. Mix until light and fluffy while adding more cream to thin, if needed.
• Frost the cupcakes with the frosting, serve, and enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.