Dark Chocolate Cupcakes
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water
Instructions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, vanilla, and buttermilk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Stir in the hot water until the batter is smooth.
6. Fill each cupcake liner about 2/3 full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Blueberry Buttercream Frosting
Ingredients:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream (or milk)
1 teaspoon blueberry extract
Blue food coloring (gel preferred)
Pinch of salt
Instructions:
1. In a medium bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, mixing on low speed until combined.
3. Add the heavy cream, blueberry extract, and a pinch of salt. Beat until light and fluffy.
4.Add blue food coloring a little at a time until you achieve the desired shade.
5. Frost the cooled cupcakes with the blueberry buttercream.
Assembly
6. Once the cupcakes are completely cool, use a piping bag or a knife to spread or pipe the blueberry frosting on top.
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