Chocolate cupcakes

Ingredients

3/4 cup (94g) all-purpose flour

1/2 cup (41g) unsweetened natural cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) oil

2 teaspoons pure vanilla extract

1/2 cup (120ml) buttermilk

Instructions

Preheat the oven to 180. Line a 12-cup muffin pan with cupcake liners.

Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.

Pour the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.

Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.

Cappuccino frosting

Ingredients
 
1/4 cup milk
2 tablespoons instant coffee or espresso
1 1/2 teaspoons vanilla
1cup butter, softened
5 cups powdered sugar
Instructions
In a small bowl, combine milk, instant coffee and vanilla
In a large bowl, beat shortening and butter with an electric mixer on medium speed until light and fluffy.
Gradually add sugar, one cup at a time to butter mixture, beating well on medium speed. When all sugar has been mixed in, frosting will appear dry. Scrape sides and bottom of bowl often.
Beat in milk mixture and continue to beat at high speed until light and fluffy.