Chocolate Cupcakes

Chocolate Cupcakes

We finally had a break in the rain just in time for Eamon’s Birthday Party. Jordan’s sister and I made a collection of signs to convert the wooden shelter at Eamon’s favorite park into a train station.

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I also made Eamon’s favorite cupcakes, Chocolate Cupcakes with Chocolate Buttercream Frosting. They are incredibly moist, tender, flavorful cupcakes and are the easiest cupcakes to make, no softened butter or bringing ingredient to room temperature.

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Two days later I made another batch of the same cupcakes for the Fall Festival at Eamon’s School. Soon I will share a little DIY on how I packaged them up individually for the bake sale!

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Chocolate Cupcakes

Print Recipe
Yield: 24 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
  • 3 1/4 cups flour
  • 1 1/2 cups sugar
  • 1 cup unsweetened baking cocoa
  • 4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups strong coffee, cooled
  • 1 1/3 cups canola oil
  • 1 1/2 cups buttermilk

Preheat oven to 350

Line 24 muffin tins with paper liners.

In a large bowl combine flour, sugar, cocoa, baking soda, and salt. Whisk until well combined.

In a medium bowl combine eggs, vanilla, coffee, oil, and buttermilk.

Mix wet ingredient into dry ingredients. Whisk until well combined.

Scoop 1/3 cup of batter into each of the prepared muffin tins.

Bake for 17-20 min or until cooked through.
Cover the cupcakes with a tea towel while they cool to keep them from drying out.

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