Chocolate Buttercream Cupcakes are the perfect indulgence for chocolate lovers. These delectable treats feature moist and fluffy yellow cupcakes topped with a rich and velvety chocolate buttercream frosting. The combination of the tender cake and the luscious frosting creates a delightful balance of flavors that will satisfy any sweet tooth. Whether for a birthday celebration, a special occasion, or simply as a delicious treat, these cupcakes are sure to impress and leave everyone wanting more.

Cupcakes, in general, have a long history dating back to the 18th century. The term “cupcake” was first documented in 1828, referring to the simple process of baking cakes in small cups. The ease of portion control and quick baking made cupcakes popular treats at tea parties and gatherings.

The addition of buttercream frosting to cupcakes became more widespread in the early 20th century when cake decorating and baking techniques evolved. Buttercream frosting, made with butter, sugar, and flavorings, provided a luxurious and smooth finish to cupcakes and other cakes.

The chocolate version of buttercream frosting, known as chocolate buttercream, gained popularity with the increasing availability and appreciation of chocolate in desserts. Chocolate buttercream added a rich and decadent element to cupcakes, making them even more irresistible.

INGREDIENTS

Cupcakes:

• 3/4 cup (1 1/2 sticks or 169g) unsalted butter, room temperature
• 1 1/2 cups (300g) granulated sugar
• 3 extra-large eggs (3/4 cup, 56g, or 6 ounces), room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 1 1/4 cups (287g) sour cream, room temperature
• 2 1/2 cups (312g) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Chocolate Buttercream:

• 1 1/2 cups (340g) butter, at room temperature
• 4 cups (500g) powdered sugar
• 3/4 cup (94g) cocoa powder
• 4 tablespoons (60ml) heavy whipping cream
• 2 teaspoons vanilla extract
• Pinch of table salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for about 3 minutes or until light and fluffy.
3. Add the eggs one at a time, allowing them to incorporate before adding the next.
4. Mix in the vanilla extract, almond extract, and sour cream until incorporated and fluffy.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Gradually add the sifted dry ingredients to the batter, mixing until just combined.
7. Divide the batter into cupcake pans using a 1/4 cup ice cream scoop or measuring cup.
8. Bake for 16-20 minutes or until cupcakes spring back when pressed in the center.
9. For the Chocolate Buttercream, whisk the butter and sugar on medium-high speed in the stand mixer until pale and fluffy.
10. Add cocoa powder, vanilla, and salt, and blend on low for about 30 seconds.
11. Gradually add the heavy cream one tablespoon at a time while continuing to mix.
12. Scrape down the sides of the bowl and whisk on medium-high to high speed for 3-5 minutes until the frosting is light and fluffy with air bubbles throughout.
13. Allow cupcakes to cool before frosting.

These Chocolate Buttercream Cupcakes are a delightful combination of moist yellow cupcakes and rich chocolate frosting, making them a crowd-pleasing dessert for any occasion. The sweetness of the cake complements the indulgence of the chocolate buttercream, creating a heavenly dessert that will leave everyone asking for more.