Well HEY! Would you look at that. More cupcakes. More CHOCOLATE cupcakes. Predictable, huh? After creating the perfect base chocolate cupcake recipe, I’ve been unstoppable. Cupcakes all. the. time. It’s only a small problem sort of maybe. I cannot promise you that an absurd amount of cupcakes will not be on this blog in the future. Just saying.
I figured, hey. The world needs another chocolate cupcake recipe, right? Well…maybe not. But it needs mine! I would feel unfulfilled and empty if I didn’t share this classic with you because I’m going to be making it over and over again for many years. So here we are.
We’ve got some chocolate cake. Seriously moist, tender, and chocolatey. Just how it should be. Excellent. Paired with a rich chocolate buttercream with a big dash of chocolate malt Ovaltine powdered to give it more richness & a pretty little sheen. Little malt eggs on top because Easter, of course. I couldn’t help myself. I was exploring the Easter candy section at Target the other day and HOLY MOLY does Easter have the best selection or what?! Wow. It was overwhelming and grand and beautiful. I’m regretting all the candy I didn’t buy. It’s for the better, Lucia. You must resist. Anyway. Easter candy on top to make it seasonally appropriate, naturally, and a tea towel underneath that is ever so obnoxiously ADORABLE and PERFECT. I mean, can you even handle it? Too cute.
- 1 c all-purpose flour
- ½ c sugar
- ½ c light brown sugar
- ½ c cocoa powder
- 1 t baking soda
- ½ t baking powder
- ¼ t salt
- ½ c canola oil
- 1 c low fat buttermilk, room temperature
- 3 large eggs, room temperature
- 1 t vanilla
- For the buttercream:
- ½ c unsalted butter, softened at room temperature
- 3 c powdered sugar
- ¼ c + 2 T cocoa powder
- ¼ c chocolate malt Ovaltine powder
- ½ c heavy cream (can be subbed with whole milk or half & half)
- 1 t vanilla
- Preheat oven to 350. Place paper liners in a muffin tin.
- Whisk together the flour, sugars, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the oil, buttermilk, vanilla, and eggs. Pour the wet into the dry and mix until just combined – don’t overdo it! There will be lumps and that’s okay.
- Using an ice cream scoop, or just by eyeballing it, fill each of the cupcake liners about ⅔ of the way up.
- Bake for about 16-17 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when touched. Let cool on a wire rack. Don’t frost until completely cooled!
- For the buttercream: whisk together Ovaltine and heavy cream in a small bowl. In a large bowl fitted for a stand mixer, or using a handheld electric mixer, beat the butter for 1 minute. Then add in the powdered sugar, cocoa powder, vanilla, and Ovaltine mixture, and whip until soft and creamy, scraping down the sides as necessary. Frost as desired!