I believe this is the first cupcake recipe I’ve posted on the site, so it must be a good one. For some reason my cupcakes looked almost black using the dark cocoa, so don’t worry if your’s look like that too. Another big key to baking up a proper cupcake is to add in about 1/4 cup extra flour if you’re baking at elevation. This will keep them from sinking in the middle. Also I halved the recipe because it makes quite a bit. Recipe and photo courtesy of cookiesandcups.com.
- 1½ cups Hershey’s Special Dark Cocoa Powder (you can also use regular cocoa powder)
- 3 cups flour
- 3 cups sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup butter, room temperature
- 2/3 cup boiling water
- 1 cup Hershey’s Special Dark cocoa powder, sifted
- 8 cups powdered sugar
- 1 teaspoon vanilla
Preheat the oven to 350. Line the muffin pan with cupcake liners. In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and sale. With your mixer on low add eggs, one at a time, then the vanilla, water, oil and buttermilk. Mix on medium speed for 2 minutes until combined. Fill liners 2/3 full and bake for 20 minutes, or until set. Remove from pan immediately and cool on a wire rack.
For the frosting, combine all ingredients in a mixer and mix on slow for 30 seconds. Increase speed to medium and beat for 1 minute, until smooth. Let the frosting cool for 15-20 minutes before frosting your cupcakes.
*Can also be made in 2 round 9″ pans, or 3 8″ pans.