Note:  This post was originally titled Moist Chocolate Cupcakes with Simple Chocolate Frosting.  I revised the recipe after trying a superior, but very similar, chocolate cake recipe.  I discovered that I prefer the moistness of cake made with vegetable oil over cake made with melted butter.  Also, I want to add that vanilla swiss meringue buttercream (recipe link below) pairs much more nicely with this chocolate cupcake than the simple chocolate frosting I originally used (recipe below).  Swiss meringue buttercream can be piped whereas the simple chocolate frosting must be spread.

I have tried many chocolate cake recipes, but this is only the second recipe that I have posted so far.  Can you tell I’m picky when it comes to chocolate cake?  The first one posted is my favourite casual chocolate cake recipe that incorporates mayonnaise (recipe here).  The recipe I’m sharing now uses buttermilk and is a fantastic chocolate cake recipe.  It’s ridiculously simple and quick to make, and it makes very moist and chocolatey cake.  I have used this recipe for cupcakes, mini cupcakes and even a wedding layer cake (see here).  As a layer cake, this cake has the perfect texture; it isn’t too dense and it slices beautifully because it holds its shape well.  In my opinion, this recipe makes the best mini cupcakes.  I made mini chocolate cupcakes with vanilla swiss meringue buttercream for coworkers to celebrate an engagement and everyone loved them.  The compliments were endless and people loved the ratio of cake to frosting, so resist the temptation to frost your cupcakes too heavily.

Moist Chocolate Cupcakes, Mini Cupcakes, or Cake Recipe

makes 24 cupcakes, approximately 96 mini cupcakes, or 1 (2 layer) cake; adapted from Sweetapolita

1 3/4 cups all purpose flour

2 cups granulated white sugar

3/4 cup cocoa powder, sifted (use a dark cocoa powder for a darker cake)

2 tsp baking soda

1 tsp baking powder

3/4 tsp salt

2 large eggs

1 cup buttermilk (or 1 tbsp white vinegar or lemon juice topped up to 1 cup with milk and allowed to stand at least 10 minutes)

1/2 cup vegetable oil

1 tbsp vanilla extract

1 cup hot, strong coffee (or 1 tbsp instant coffee dissolved in 1 cup boiling water)

Preheat the oven to 350 F.  Line a muffin pan with paper cups, or grease and flour two 9-inch baking pans, or grease and lightly flour a mini muffin pan, and set aside.  In the bowl of a stand mixer, sift together the flour, cocoa, baking powder, baking soda, and salt.  Gently stir in the sugar.  Then add the eggs, buttermilk, vegetable oil, and vanilla extract, and turn the stand mixer on with the paddle attachment.  Add the hot coffee in a steady stream with the machine on and then beat for 2 minutes on medium speed.  The batter will seem watery.  Pour the batter into your muffin cups or mini muffin cups 3/4 of the way full, or divide the batter evenly into the two cake pans.  Bake on the middle rack of the oven until an inserted toothpick comes out with a few crumbs attached to it, about 13 to 15 minutes for cupcakes, 6 minutes for mini cupcakes, or 20 to 30 minutes for cake layers.  Do not overbake.  For mini cupcakes, as soon as the middle parts are set and no longer watery, the cupcakes are done.  Transfer to a wire cooling rack and allow the cake to cool for about 20 minutes.  Then gently remove the mini cupcakes/cupcakes/cake layers from the pan and allow them to cool completely on the wire rack.  Frost and enjoy.  Store in the refrigerator as the cold cupcakes will taste even more rich and moist.  The unfrosted cupcakes or cake layers freeze well.

Vanilla Swiss Meringue Buttercream Recipe

Vanilla swiss meringue buttercream is the perfect accompaniment for mini chocolate cupcakes or chocolate cake.  Although time consuming, it is very easy to make and large batches can be frozen.  Please see here for the recipe.  Another option is to make a chocolate swiss meringue buttercream.

If you prefer a simpler chocolate frosting for cupcakes or a layer cake, see my recipe below.  The swiss meringue buttercream can be piped whereas the chocolate frosting is a spread.

Simple Chocolate Frosting Recipe

frosts 24 cupcakes

3/4 cup unsalted butter, softened at room temperature

1/2 cup cocoa (use up to 1 cup if you want a darker frosting)

1 cup icing sugar  (Note:  I don’t like frostings that are too sweet, so add more icing sugar to taste)

3/4 tsp vanilla extract

small pinch of salt

milk

In the bowl of a stand mixer, beat together the butter, cocoa powder, and salt until well combined.  Then beat in the icing sugar to taste until smooth and creamy.  Beat in milk, 1 tbsp at a time, until you achieve your desired consistency (I used 3 tbsp milk).  Spread onto your cupcakes or cake.