- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 24 cupcakes
Ingredients
Chocolate Cupcakes:
1 1/2 cups cake flour
1 1/2 cups sugar
3/4 cup Dutch process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) butter, room temperature
3/4 cup buttermilk
2 large eggs
2/3 cup freshly brewed coffee, cooled to room temperature
Chocolate Pudding Frosting, recipe follows
Chocolate Pudding Frosting:
1 pint heavy whipping cream, very cold
1/4 cup sugar
1 teaspoon vanilla extract
One 3.9-ounce box dry pudding mix, chocolate fudge flavor
Directions
- Preheat the oven to 350 degrees F.
- Line two 12-cup muffin pans with cupcake liners and set aside.
- Sift together the flour, sugar, cocoa powder and baking soda and add to the bowl of a stand mixer. Add the butter, buttermilk and eggs and beat on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
- Add the coffee and beat until fully incorporated. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Transfer the pans to wire racks and allow the cupcakes to cool completely.
- Remove the cupcakes from the muffin pans and spread each with frosting.
Chocolate Pudding Frosting:
- In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.
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