Enjoy the rich, moist chocolate cupcakes with a sweet vanilla watermark drizzle. You can eat these cupcakes for any reason, and they will satisfy your sweet tooth.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1/2 cup boiling water. 1/4 cup semisweet chocolate chips optional. 1/4 cup unsalted butter. 1 cup confectioners' sugar. 1/2 tsp vanilla extract. 2-3 tbsp milk.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined, but don't overmix. Pour in the boiling water and stir until the batter is smooth. The batter will be thin, but that's okay. If desired, fold in the semisweet chocolate chips. Fill each cupcake liner 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. Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the vanilla watermark by melting the unsalted butter in a microwave-safe bowl. Stir in the confectioners' sugar, vanilla extract, and enough milk to reach your desired consistency for the watermark. Once the cupcakes are completely cool, drizzle the vanilla watermark over the top of each cupcake using a spoon or a pastry bag. Let the watermark set for a few minutes before serving. Enjoy your delicious chocolate cupcakes with a beautiful vanilla watermark!
Prep Time: 15 minutes
Cook Time: 20 minutes
Round Rock Dance
