Dark Chocolate Cupcakes with Buttercream Frosting

Ingredients

DARK CHOCOLATE CAKE

• 3/4 cup cocoa powder, unsweetened

• 1 1/2 cups whole wheat pastry flour

• 1 1/2 cups sugar

• 1 1/2 teaspoons baking soda

• 3/4 teaspoon baking powder

• 3/4 teaspoon sea salt

• 2 large eggs

• 3/4 cup water, warm

• 3/4 cup buttermilk or sour milk

• 3 tablespoons safflower oil

• 1 1/4 teaspoons pure vanilla

BUTTERCREAM

• 2/3 cup butter, softened

• 4 1/2 cups powdered sugar

• 1/4 cup milk

• 1 1/2 teaspoons pure vanilla

Directions

DARK CHOCOLATE CAKE

1. Preheat oven to 350 degrees.

2. Sift the cocoa, flour, sugar, baking soda, baking powder, and salt into a mixing bowl. Stir to combine.

3. Add eggs one at a time. Mix well.

4. Add water, then milk, oil, and vanilla. Stir until mixed, scraping the bowl well.

5. Spoon batter into a paper-lined muffin tin. Fill each half full, using a 1/4 cup measuring cup to scoop batter.

6. Bake for 20 to 25 minutes or until a toothpick inserted in the cake comes out cleanly.

7. Cool for 10 minutes, then transfer to a wire rack. When completely cooled, frost with buttercream.

BUTTERCREAM

1. Beat butter until creamy.

2. Gradually add 2 cups of powdered sugar. Mix well.

3. Add vanilla and slowly add milk, mixing between additions.

4. Add remaining sugar until the frosting is of a spreadable consistency.