INGREDIENTS

For the cupcakes

(Makes 12 - 14 cupcakes)

90 g (¾ sticks) Melted butter

200 g (1 cup) Sugar

1 Large egg

120 g (¾ cup + 2 tbsp) All-purpose flour

75g (¾ cup, not packed) Unsweetened cocoa powder

240 g (1 cup) Milk

½ tsp Baking soda

1 tsp lemon juice

¼ tsp salt

For the frosting

220g (2 sticks) Soft butter

220g (1¾ cup) Powdered sugar

¼ tsp Salt

2 tsp Vanilla extract

60g (½ cup + 2 tablespoons) unsweetened cocoa powder

2 tbsp warm cofee

INSTRUCTIONS

For the chocolate cupcakes

Line a your cupcake pan with cupcake liners. This recipe makes 12-14 large chocolate cupcakes.

Preheat your oven to 320°F (160°C), fan off.

Add the following ingredients to a blender in this EXACT order:

• Milk

• Melted butter

• Egg

• Sugar

• All-purpose flour

• Cocoa powder

• Salt

• Baking soda

• Lemon juice (add this on top of the baking soda)

Blend on medium/high for just a few seconds (Please watch the video for visuals). It's important you don't blend but pulse the batter! So pulse for 2 to 3 seconds, stop, pulse again. Don't pulse more than 4 times. In total, blend for 8 to 10 seconds tops! Your flour and cocoa powder mixture most probably won't be fully combined with the batter, so unplug your blender and take a spatula and finish mixing it by hand (see video). Remember to scrape the bottom and sides of your blender jug.

Pour the batter directly in the prepared cupcake pan and bake the cupcakes in the preheated oven for 20 - 22 minutes.  As usual do the toothpick test, if there's no wet crumbs your cupcakes are ready. Don't overbake!

Allow the cupcakes to cool for 5 minutes, then carefully transfer them to a wire rack and allow to cool completely.

For the chocolate buttercream frosting

Combine the softened butter, powder sugar and vanilla extract. Mix on medium high until well combined. Add the cocoa powder and 2 tbsp of warm (not hot) coffee and mix to combine. The warm coffee will bloom the cocoa and soften up the frosting.

Transfer the frosting to a piping bag and frost the cooled cupcakes. 

Tips

Store the cupcakes in an air tight container at room temperature for up to 3 days.

If you’re using a high powered blender, blend on medium and make sure to not over mix your blender. As soon as the ingredients combine, stop blending! It should take in total 10 - 15 seconds, tops.

For safety reasons, remember to ALWAYS UNPLUG your blender before touching the inside of the blender.