Using a classic light and fluffy chocolate sponge recipe, these easy chocolate cupcakes with chocolate buttercream are quick to throw together and always disappear fast. I topped mine with chocolate chips and white chocolate sprinkles for triple the chocolate experience.
I recently made these for a last minute school event and my daughter looked very pleased with herself parading them into the classroom. Kids and adults alike will never turn down a chocolate cupcake, and they are easy to decorate and theme as you need to.
I used what I had at home but my favorite casing for chocolate cupcakes are the gold ones.
Preheat oven to 350F. Line muffin tin with 12 cupcake liners.
In a large bowl, mix the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the canola oil, milk, egg and vanilla extract and mix until combined.
Add the hot water and stir the mixture into a smooth, thin batter.
Fill the muffin cases to a half inch below the top.
Bake for around 20 minutes until a toothpick comes out clean.
Allow your cupcakes to cool completely before frosting.
Cream the butter with an electric mixer (medium-high speed) for around 3minutes, until it looks light in color.
Add the powdered sugar gradually, one cup at a time and mix on low speed until combined with butter. In between each cup of sugar, add some of the vanilla extract (until full amount added) and beat the frosting for another 2 minutes.
Using a piping bag and decorative tip, pipe the chocolate buttercream onto the cupcakes. Add sprinkles of your choice.
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