TUXEDO CUPCAKES

Combine flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a bowl and mix until combined.

In a separate container, combine canola oil, eggs, vanilla, and buttermilk.

Add 1 cup of steaming water to the liquid mixture to melt the chocolate and sugar.

Pour the liquid mixture into the dry ingredients and mix for about 30 seconds, scraping the bowl as needed.

The batter will be very runny, resembling thick hot chocolate.

Use a flexible measuring cup to pour the batter into cupcake liners, filling them half to 3/4 full.

Be careful not to overfill the liners to prevent messes during baking.

Bake the cupcakes and let them cool before making the frosting.

For the frosting, combine 2 sticks of room temperature butter and a small amount of cream cheese in a bowl and mix until fluffy for about 2 minutes.

Add vanilla extract and mix again before adding powdered sugar.

If the powdered sugar is lumpy, sift it before adding to the mixture.

Mix the frosting for about 20 seconds, scrape the bowl, and mix for another 10 seconds.

Transfer the frosting into a piping bag or a zippered baggie with a cut tip for piping.

Equipment Needed

Spice Level:

Dietary

Allergens