Fudgy Chocolate Cupcakes with Vanilla American Buttercream
 
Prep time
Cook time
Total time
 
Super rich, moist and fudgy cupcake with a sophisticated depth of flavor! Not taking itself too seriously topped with super creamy simple American Buttercream which adds lightness to this beauty.
Author:
Serves: 12
Ingredients
  • Cupcakes
  • 1 and ⅓ cups AP flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ Dutch processed cocoa powder
  • ½ cup unsalted butter room temp
  • 2 large eggs room temp
  • ¼ cup brown rice syrup
  • ½ cup sugar
  • ¼ brown sugar
  • ¼ cup buttermilk room temp
  • 2 tsp vanilla
  • ¾ cup whole milk room temp
  • 1 tsp instant espresso
  • Vanilla American Buttercream
  • Two sticks salted butter – room temp
  • 3 ½ to 4 cups confectioners sugar
  • 2 tsp vanilla extract
  • 4 to 5 tbsp of heavy cream
Instructions
  1. For the cupcakes. In a medium bowl combine the flower, salt, baking powder, baking soda and cocoa powder, espresso and set aside. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners. In a separate bowl, combine the milk, buttermilk and vanilla. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy about 3 minutes. Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed. Add the brown rice syrup and combine until incorporated. Next add the eggs one at a time and beat until fully combined. Add one third of the dry ingredients and beat until just combined. Next add half of the liquid mixture and beat until combined. Add another third of the dry and beat until combined. Next pour in the rest of the liquid and beat until combined. Add the remaining dry ingredients and beat until just mixed. Do not over mix. Fill each of liners ⅔rds full and bake for 16 to 18 minutes until toothpick inserted comes out with only a few moist crumbs. Allow to cool in pan on wire rack.
  2. For the buttercream. Place the room temp. butter into the bowl of stand mixer fitted with the paddle attachment. Beat on med/high speed until creamed, about 2 to 3 minutes. Slowly add the powdered sugar with the mixer running on low speed one cup at a time. After each cup is added, turn the mixer up to combine before adding the next cup. Add the vanilla and 2 tbsp. of the cream after two cups of sugar has been added. Continue adding the remaining cups of sugar then add 2 to 3 more tbsp. of cream until you have reached your desired consistency.
  3. Decorate cooled cupcakes. Store covered at room temp for one to two days or in the fridge for 3 to 4. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2017/10/07/birthday-fudgy-chocolate-cupcakes/