Easy CHOCOLATE CUPCAKES with Chocolate Buttercream Frosting

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is caffeine-free and lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and natural sweetness.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while adding creaminess.

Preheat the oven to 350°F (175°C).

In a bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.

In another bowl, combine the wet ingredients: warm coffee, vinegar, oil, egg, and vanilla extract.

Whisk the wet ingredients together until combined.

Pour the wet ingredients over the dry ingredients and whisk until no dry streaks remain.

Line a 12-count muffin or cupcake tin with paper liners.

Fill each liner about two-thirds full with the batter.

Bake in the preheated oven for 18-22 minutes, or until a toothpick comes out clean.

Cool the cupcakes in the pan for five minutes, then transfer to a wire rack to cool completely.

For the frosting, beat softened butter until creamy, about 3 minutes.

Add confectioner's sugar, cocoa powder, heavy cream, vanilla extract, and salt, and mix until combined.

Pipe the frosting onto the cooled cupcakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens