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Export 14 ingredients for grocery delivery
Step 1
Preheat the oven to 325 degrees and line a muffin tin with cupcake liners. If you don’t have a 24-cavity tin, you can bake in batches.
Step 2
In a large mixing bowl, sift the flour then add all dry ingredients into same bowl; sugar, cocoa powder, black cocoa, baking soda, baking powder, and salt. Mix everything until combined.
Step 3
Add in eggs, buttermilk, coffee, oil, and extract. Again, mix until everything is well incorporated. The batter should be runny.
Step 4
Fill each cupcake liner about 2/3 of the way full.
Step 5
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 6
Once cupcakes are done, let cupcakes cool completely before frosting.
Step 7
To make the chocolate buttercream you can either use a hand mixer or a stand mixer. Beat butter until fluffy then add in cocoa powder and vanilla extract. Be sure to beat all until well combined. Slowly add in powdered sugar, a cup at a time, alternating with the heavy cream.
Step 8
Transfer buttercream to a piping bag to pipe frosting or simply use an offset spatula to frost for a more rustic look.
Step 9
Decorate with sprinkles, if desired.
Step 10
Enjoy!
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