Chocolate Cupcakes with Chocolate Butter Frosting. Somali voiceover. Keeg yaryar oo shukukaato leh.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder offers a caffeine-free alternative.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar richness.

unsalted butter

🥗Healthier: margarine

💰Cheaper: shortening

Margarine can reduce saturated fat while shortening is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often cheaper.

Preheat the oven to 350°F (175°C).

Line a cupcake pan with paper liners.

Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.

Mix until well combined and smooth.

Gradually stir in boiling water until the batter is thin and well blended.

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

Bake for 18-20 minutes, or until a toothpick comes out clean.

Remove from the oven and let cool in the pan for 5 minutes.

Transfer cupcakes to a wire rack to cool completely.

For the frosting, beat butter until creamy in a mixing bowl.

Gradually add powdered sugar and cocoa powder, mixing until smooth.

Add heavy cream and beat until fluffy and spreadable.

Frost the cooled cupcakes generously with chocolate butter frosting.

Cooking Techniques

Spice Level:

Allergens