Double Chocolate Cupcakes

Ingredients:

For the Chocolate Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

1/2 cup hot coffee

For the Chocolate Frosting:

1 cup unsalted butter, room temperature

3 1/2 cups powdered sugar

1/2 cup cocoa powder

1/4 cup heavy cream

1 tsp vanilla extract

Pinch of salt

Directions:

Prepare the Chocolate Cupcakes:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the vegetable oil, eggs, and vanilla extract, and mix until combined.

Add the buttermilk and mix until smooth.

Gradually add the hot coffee, mixing until the batter is well combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

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