Moist Chocolate Cupcake with Vanilla Frosting

Rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting

The special occasions present a pleasant break from the daily routine. My bestfriend's sister is in town and on the occasion of her birth day i wanted to gift her something really sweet and flavourful creation...
At the same time I wanted to try my hands on muffins for long time, I thought this will solve my purpose...
Super easy and super yummy chocolate coffee cupcakes make any occasions even more special! And the recipe didn't disappoint me.This cocoa-based cake is deeply chocolaty and incredibly moist.

It came out sinfully delicious, with simple ingredients. It is very easy in the sense the beginners in baking, like me, can try it out without giving a second thought.

Chocolate and coffee always make a super cool couple and they reach perfection in these chocolate coffee cupcakes! Coffee just deepens the flavour of the chocolate and the heat helps smooth out the batter and get rid of lumps.
Do you ever dip your chocolate into coffee to double your happiness ? You will have a similar feeling when you are devouring these cupcakes. 
Buttermilk is required for this recipe – the lactic acid present is what will allow the baking soda to react and leaven the cake.

I followed this recipe from 
http://foodess.com/6134-moist-chocolate-cupcakes-with-oreo-cream-cheese-frosting.html

Lovely blog with lovely bakery recipes

Instead of Oreo Cream Cheese frosting, I used vanilla frosting. 

Ingredients:

CUPCAKES

 Unsweetened cocoa powder 1/2 cup
 All purpose flour 3/4 cup
 Baking soda 1/2 tsp
 Baking powder 3/4 tsp
 Salt 1/4 tsp
 Large eggs (at room temperature) 2 
 Granulated sugar 1/2 cup 
 Light brown sugar 1/2 cup
 Melted butter 1/3 cup 
 Vanilla extract 2 tsp
 Buttermilk 1/4 cup 
 Hot coffee  (or 2 tsp instant coffee in 1 cup boiling water) 1/4 cup

VANILLA FROSTING

 Unsalted butter, softened to room temperature 1 cup 
 Confectioners' sugar 4-5 cups 
 Heavy cream 1/4 cup 
 Vanilla extract 2 teaspoons 
 Salt, to taste

Methods:

1. Preheat the oven to 170C degrees. 
2. Line a 12 cup muffin pan with cupcake liners. Set aside.

Make the cupcakes: 

1. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. 
2. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. 
3. Pour the wet ingredients into the dry ingredients. Beat it for 3 minutes
4. Then take small amount of buttermilk. Gently stir about 5 stirs. 
5. Repeat it till all the buttermilk is poured and mixed. The batter won't be very thick.
6. Pour hot coffee in small amount and stir it. Repeat it till all the hot coffee is mixed.  (The batter for the cupcakes is very thick. Very thick – almost like frosting)
7. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. 
8. Bake in batches for 20 minutes (Check by inserting a toothpick, if a toothpick inserted in the center comes out clean, then its done.)
9. Allow to cool completely before frosting. 

Make the frosting: 

1. Beat the butter until creamy - about 2 minutes. 
2. Add confectioners' sugar, cream, and vanilla extract . beat for 3 full minutes. 
3. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. 
4. Add a pinch of salt if frosting is too sweet.
5. Frost cooled cupcakes however you'd like.

Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5 days.