Chocolate Cupcakes with Fudge Frosting / Buttercream 🧁

Step 1/5

• 20⅞ g flour
• ⅛ tsp baking powder
• ⅛ tsp baking soda
• ½ tbsp unsweetened cocoa powder
• ⅛ pinch salt
• ⅓ eggs
• 20⅞ g unsalted butter
• 20⅞ g caster sugar
• ⅛ tsp instant coffee powder

• fine sieve
• bowl

In a large mixing bowl, sift dry ingredients first and add the rest of ingredients

Step 2/5

• ¼ tbsp buttermilk
• ⅛ tsp vanilla extract

• stand mixer with paddle
• rubber spatula

Start mixing in a low speed and gradually turn it into medium high speed for 1 minute. Add buttermilk and vanilla extract and continue mixing for another minute. Do not over mix.

Step 3/5

• muffin tin
• oven

Preheat oven to 180C and lined 12 hole patty/cupcake tin with paper liners.

Step 4/5

• ice cream scoop
• cooking spoon

Using an ice cream scoop or 2 spoons, fill in cupcake liners to 3/4 or 1/2 the way full. Tap on the counter to release air bubble and bake for 18-20 minutes or until cooked.

Step 5/5

• 30 g confectioner’s sugar
• 20 g unsalted butter
• 7½ g unsweetened cocoa powder
• 5 g bittersweet chocolate

• heatproof bowl
• stand mixer with paddle
• wooden spoon
• fine sieve
• microwave
• bowl
• piping bag
• decorating tip

Melt chocolate over bain marie or microwave. Let cool to room temperature. Meanwhile sift icing sugar and cocoa powder. Beat butter for 3-5 minutes and add icing sugar and cocoa powder. Add cooled chocolate and put it in piping bag with nozzle.