Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or hot coffee
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons heavy cream or milk
Directions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the oil, eggs, vanilla, and buttermilk; mix until smooth.
Stir in the hot water or coffee until the batter is thin.
Fill the cupcake liners two-thirds full and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes completely.
Make the Vanilla Buttercream: Beat the butter until creamy, then gradually add the powdered sugar, cream, and vanilla; beat until fluffy.
Make the Chocolate Buttercream: Beat the butter until creamy, then add the powdered sugar, cocoa, cream, and vanilla; whip until smooth.
Fill one piping bag with vanilla buttercream and another with chocolate buttercream.
Place both filled bags inside a larger piping bag fitted with a star tip.
Pipe the frosting onto the cooled cupcakes to create the swirl pattern.
Frequently Asked Questions
How do I keep these chocolate cupcakes moist after baking?
To maintain moisture, store the frosted cupcakes in an airtight container at room temperature for up to 3 days. Avoid refrigerating them, as this can dry out the cake. Ensure the cupcakes are completely cooled before applying the swirled vanilla and chocolate frosting.
Can I substitute the vegetable oil in this chocolate cupcake recipe?
Yes, you can substitute the 1/2 cup of vegetable oil with an equal amount of melted, cooled coconut oil or unsweetened applesauce for a slightly different texture. If using applesauce, the cupcakes might be slightly denser. The original recipe relies on the oil for its moist crumb.
What is the best way to achieve the perfect swirl effect with the vanilla and chocolate frosting?
To get the signature swirl, gently layer dollops of both the vanilla and chocolate frosting onto the cooled cupcakes. Use a small offset spatula or a knife to carefully pull the two colors together just once or twice on the surface to create a marbled effect without fully mixing the colors.
