Baking with Liv and Riss
By OLIVIA HENTHORN and
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ baking powder
¼ teaspoon salt
2 large eggs, at room temperature
½ cup granulated sugar
½ cup light brown sugar
⅓ cup vegetable oil (can substitute melted coconut oil)
2 teaspoons vanilla extract
½ cup buttermilk
Preheat oven to 350F degrees. Place cupcake liners in the pan. Line a second pan with two liners, this recipe makes approximately 14 cupcakes. Set aside.
In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until combined. Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together smooth.
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Stir about five times. Repeat with the other half of the ingredients and buttermilk.
Stir the two mixtures together, but do not overmix.
Spoon the batter into the cupcake liners, filling only half-way to avoid spilling over the sides.
Bake for 18-19 minutes, or until a toothpick inserted comes out clean.
Allow to cool before frosting.
Chocolate Chip Cookie Dough Frosting
½ cup (1 stick) unsalted butter, softened
¾ cup cup light brown sugar
1 teaspoon vanilla extract
1 ¼ cup flour
½ teaspoon salt
4 tablespoons milk
1 cup mini chocolate chips
With a mixer, cream together the butter and sugar at medium speed.
Add the vanilla and beat well.
Add the flour and salt and mix until combined.
Gradually add the milk until you get your desired consistency, and beat until fluffy.
Gently fold in chocolate chips.
Frost cooled cupcakes.