Ingredients
¼cupunsweetened cocoa powder,plus 2 tbsp, scoop and level to measure
½tspbaking soda
½cupwater,boiling
¼cupunsalted butter,melted
3tbspvegetable oil
1cupgranulated sugar
1tspvanilla extract
¼tspsalt,heaping
1large egg
1large egg yolk
¼cupheavy cream
¾cupall-purpose flour,plus 2 tbsp, scoop and level to measure
¾cupbutter,softened, preferably ½ cup unsalted and ¼ cup salted
2½cupspowdered sugar
6tbspunsweetened cocoa powder
3tbspheavy cream
1tspvanilla extract
¼cupunsweetened cocoa powder,plus 2 tbsp, scoop and level to measure
½tspbaking soda
½cupboiling water
¼cupunsalted butter,melted
3tbspvegetable oil
1cupgranulated sugar
1tspvanilla extract
¼tspsalt,heaping
1large egg
1large egg yolk
¼cupheavy cream
¾cupall-purpose flour,plus 2 tbsp, scoop and level to measure
¾cupbutter,softened, preferably ½ unsalted butter ¼ salted
2½cupspowdered sugar
6tbspunsweetened cocoa powder
3tbspheavy cream
1tspvanilla extract
Preparation
Preheat the oven to 350 degrees F.
In a large heat-proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in the boiling water, then whisk until the bubbling subsides and the mixture is well blended. Allow to cool for 5 minutes.
In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together the melted butter, vegetable oil, granulated sugar, vanilla, and salt for 30 seconds until well combined.
Mix in the egg and eggs yolk. Blend in the lukewarm cocoa mixture, then blend in the heavy cream. Add the flour, then blend until well combined, while scraping down sides and bottom of the bowl.
Divide the batter among 12 paper-lined muffin cup, filling each about ⅔ full.
Bake in the oven for 17 to 20 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven, then allow to cool in muffin pan several minutes before transferring to a wire rack to cool. Cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter until fluffy.
Add in the powdered sugar, cocoa powder, 2 tablespoons of cream, and vanilla. Mix until light and fluffy while adding more cream to thin, if needed.
Frost the cupcakes with the frosting, serve, and enjoy!
Preheat oven to 350 degrees F.
In a large heat-proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and the mixture is well blended. Allow to cool for 5 minutes.
Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt for about 30 seconds until well combined.
Mix in egg then eggs yolk. Blend in the lukewarm cocoa mixture then blend in heavy cream. Add flour and blend until well combined, while scraping down sides and bottom of the bowl.
Divide batter among 12 paper-lined muffin cups filling each about ⅔ full.
Bake in the preheated oven for about 17 – 20 minutes until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool in muffin pan several minutes before transferring to a wire rack to cool. Cool completely then frost with chocolate buttercream frosting.
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy.
Mix in powdered sugar, cocoa powder, 2 tablespoons of cream, and vanilla. Mix until light and fluffy while adding more cream to thin if needed.
