This colorful cupcake is best enriched with cocoa powder to make it grand, while the frosting is made with real chocolate and vanilla.
For the cupcake base Edit
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- ¾ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs or equivalent egg substitute
- ½ cup sugar
- ½ cup packed light brown sugar
Chocolate frosting Edit
- ⅓ cup unsweetened cocoa powder
- ¼ cup semi-sweet chocolate chips, dairy-free, if preferred
- 1 tbsp dark corn syrup
- ½ tsp vanilla extract
- 1 cup confectioners' sugar
- Preheat an oven to 350° F.
- Line 12 muffin cups with paper baking liners or coat with cooking spray.
- In a medium bowl, combine both flours, baking powder, baking soda, and salt.
- Sift in cocoa and whisk to blend.
- In a 2-cup measure, combine buttermilk, oil, and vanilla. Set aside.
- In a large mixing bowl, combine eggs and both sugars. Beat with an electric mixer at high speed until pale and thickened, 3 to 5 minutes.
- With a rubber spatula, alternately fold in flour and buttermilk mixtures, making 3 additions for flour mixture and 2 for the buttermilk mixture.
- Spoon batter into prepared muffin cups.
- Bake cupcakes until tops spring back when touched lightly, 20 minutes.
- Loosen edges and turn cupcakes onto rack. Cool completely.
- Meanwhile, to make frosting: in a medium bowl, combine cocoa, chocolate chips, and corn syrup.
- Add ¼ cup boiling water and stir until chocolate has melted and mixture is smooth.
- Stir or blend in vanilla. Cover with plastic wrap and refrigerate until chilled, at least 1 hour.
- Using an electric mixer, gradually beat confectioners’ sugar into cocoa mixture.
- Beat slowly at first, then gradually increase speed until frosting is smooth and creamy.
- Spread the frosting over tops of cupcakes. Let stand until frosting has set, about 30 minutes before storing. Serve cold and plain with the cupcakes with frosting.