I wanted to post the chocolate buttercream frosting recipe but since we've had so many requests for the cupcake recipe, I decided to include them both. These are just the best chocolate cupcakes ever, I love family recipes!
1/4 c butter (room temperature)
1/4 c coconut oil (room temperature)
2 cups white sugar
6 T cocoa
2/3 c sour milk (add 1 T white vinegar or lemon juice to regular milk)
2 tsp baking soda (add it to the milk)
2 cups all purpose flour
1 tsp baking powder
1 tsp vanilla
1 cup boiling waterMix butter and coconut oil with sugar. Then add ingredients as listed until you get to the water. Beat ingredients on medium for about 1 minute the add the boiling water. Turn down your mixer speed or hot water will be splashing everywhere, trust me on this! The batter will be runny but don't panic! Preheat your oven to 350F. I used paper cupcake liners in my muffin pan. The regular size cupcakes will take about 20-25 minutes to bake. Press slightly on the tops with your finger, if they bounce back they're done.
Cool in pan for 2-5 minutes. If you are using mini muffin tins, bake for 15-18 minutes. I made 106 minis from this recipe. Place the cupcakes on a cooling rack until they have cooled enough to frost them or freeze them in an airtight container until you are ready to frost them.
Chocolate Buttercream Frosting:
4 cups powdered sugar
1/2 cup room temperature butter
1/4 cup cocoa
1/2 cup melted chocolate (I used Ghirardelli chocolate chips)
1 tsp vanilla extract
1/4-1/2 cup heavy whipping cream
Whisk the dry ingredients together, then beat in the butter and heavy whipping cream. Once this is mixed add your melted chocolate. When smooth, add the vanilla extract. You might need to add more cream if your frosting is too thick. My sister frosted these using a large tip and pastry bag, so we wanted a little thicker consistency. Enjoy your cupcakes - these are the best!
Love and peace,
~ Simply Tammi