Description
An indulgent, decadent chocolate cupcake topped with creamy homemade chocolate frosting.
Ingredients
Cupcakes:
- 1 cup all purpose flour
- 3/4 cup raw turbinado sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup unsweetened almond milk
- 1/2 tablespoon white vinegar or lemon juice
- 1/2 cup salted butter, melted
- 1/2 cup very hot water
Frosting:
- 3/4 cup salted butter, softened at room temperature
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened almond milk
- a pinch of salt
Instructions
Prep:
- Heat your oven to 350 degrees F. Line a cupcake pan with paper liners.
- Combine almond milk and vinegar or lemon juice in a small bowl and let sit for 5-10 minutes.
Cupcakes:
- Combine the flour, raw sugar, cocoa powder, baking powder, and baking soda together in a medium sized bowl and mix.
- Combine the egg, almond milk with vinegar mixture, and melted salted butter in another bowl and whisk together.
- Add the wet ingredients to the dry ingredients and mix using a Kitchen Aid stand mixer until combined.
- Slowly add the hot water to the batter and mix again for about 20 seconds.
- Fill cupcake liners only 2/3 full, and bake for about 17 minutes, or until a toothpick comes out clean.
- Cool completely and then frost those suckers.
Frosting:
- In a Kitchen Aid stand up mixer with the whisk attachment, cream the butter and cocoa powder together until creamy and smooth.
- Add the powdered sugar (slowly) and salt, mixing very well.
- Add the unsweetened almond milk and beat well until creamy.
Notes
Feel free to double the recipe for the frosting if you really like A LOT of frosting. I don’t like a ton, so the amount I have is perfect.
The almond milk with vinegar is making a faux buttermilk. The baking soda/powder needs an acid to make a reaction so this is why we are doing that. I like using almond milk because it is dairy free and less calories than heavy cream/milk.
These cupcakes will stay fresh longer if stored in the fridge. They will last about 5-6 days.
Adding the hot water, brings out the rich flavor of the cocoa powder, and helps thin down the batter a little.
- Prep Time: 15 min
- Cook Time: 17 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcake, chocolate frosting, chocolate desserts, dessert, desserts, dessert ideas, cupcakes, cupcake