Ingredients
- FOR THE BATTER
- Unsalted butter ( room temperature) - 1/2 cup
- Sugar- 2 1/4 cup
- Large eggs ( room temperature)- 3
- Vegetable oil- 1/4 cup
- Cocoa powder- 3 tbsp.
- Liquid red food coloring- 3 tbsp.
- Vanilla extract- 2 tbsp
- Salt- 1 tsp.
- Cake flour- 3 1/2 cup
- Baking soda-1 1/2 tsp.
- Buttermilk- 1 1/2cup
- Vinegar- 11/2 tbsp.
- CREAM CHEESE FROSTING
- Whipping cream ( 35.5% )- 300 ml
- Cream cheese ( room temperature)- 200 gm
- Condensed milk- 1/3 cup
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper cupcake liners.
- In the bowl of a stand mixer, or you can use a hand mixer, combine butter and sugar and beat on medium speed until the mixture becomes light and fluffy, about 5-6 minutes.
- Gradually add the eggs, beating well until incorporated. Add in the cocoa powder, vanilla extract, vegetable oil and red food coloring beat until combined.
- In a medium bowl, whisk together the buttermilk and vinegar.
- In a large bowl sift together the cake flour, baking powder & salt.
- Add in the flour mixture with the buttermilk one ( in three additions). Start and end with the flour mixture. Mix well on slow speed.
- Fill cupcake liners ⅔ full, dividing the batter evenly among 24 cupcake tins and bake in the preheated oven for 17-20 minutes.
- Allow cupcakes to cool for 10 min in their pans and then remove from the tins. Cool completely before frosting.
- CREAM CHEESE FROSTING. Pour heavy whipping cream, condensed milk and vanilla into the cold bowl of your electrical stand mixer and beat on high speed until stiff peaks form, about 5-7 minute.
- Add in the cream cheese and continue beating on medium speed until the frosting is thick enough.
- Pipe the frosting on top of each cupcake, using any Wilton tip for cupcakes.
- Enjoy!
- Category: Dessert
- Cuisine: American