Time 3h25m Number Of Ingredients 13 Steps:
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside. 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 or spoon 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. Frost cooled cupcakes however you’d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
Time 35m Number Of Ingredients 14 Steps:
Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners. Sift all the dry ingredients into a large bowl. In a seperate bowl or jug, whisk the egg, milk, oil and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth. Slowly add the boiling water and mix until combined. Distribute the batter between the cupcake liners and place in the oven. Bake for 20-25 minutes until a skewer inserted comes out clean. Remove from the oven and allow to cool completely before decorating. To make the frosting, beat the butter until light and fluffy then add the icing sugar and beat until well incorporated. Add the cream and cocoa powder and beat well. Scrape the bowl with a spatula and beat until smooth. Slowly pour in the melted chocolate and beat until light and fluffy. Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
Time 30m Yield 20-22 cupcakes Number Of Ingredients 14 Steps:
For CUPCAKES: Preheat oven to 325. Line cupcake tin with cupcake papers. Cream butter until light and fluffy. Add sugar and beat well. Add eggs, beating well after each. Add vanilla, baking powder, salt, flour, and milk, mixing after each addition. Pour batter into cupcake pan, filling each about 2/3 full. Bake approximately 20 minutes or until golden brown. For FROSTING: In a medium microwavable bowl, combine 1 tablespoon butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on high for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat). Add vanilla, dash of salt, and powdered sugar, mixing well. Add milk as needed for spreading consistency. Frost cupcakes when cool.
Time 30m Yield 36 mini cupcakes, 18 serving(s) Number Of Ingredients 7 Steps:
In a medium bowl, combine coconut flour, salt and baking soda. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth. Pour batter into well oiled muffin tins. Bake at 350 degrees for 20 minutes. Cool completely. Top with chocolate frosting.
