Cupcakes: Ingredients: • 1 cup all-purpose flour • 1 cup granulated sugar • 1/3 cup unsweetened cocoa powder • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1/2 cup unsalted butter, melted and cooled • 2 large eggs • 1 teaspoon vanilla extract • 1/2 cup buttermilk • 1/2 cup hot water
Instructions: • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. • In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until well combined. • Add the wet ingredients to the dry ingredients, then pour in the buttermilk. Mix until just combined. • Stir in the hot water until the batter is smooth. The batter will be thin, but that’s okay. • Fill the cupcake liners about 2/3 full with the batter. • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. • Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Whipped Cream: Ingredients: • 16 fl oz heavy cream • 2 tablespoons granulated sugar
Instructions: • Pour the heavy cream into a mixing bowl and add the 2 tablespoons of sugar. • Using a hand mixer or a stand mixer, whip the cream on medium speed until it starts to thicken. • Once it starts to thicken, increase the speed to high and continue whipping until stiff peaks form.
Assembly: • Once the cupcakes have completely cooled, use a piping bag to decorate them with whipped cream.
