Dark Chocolate Cupcakes with Chocolate Buttercream Frosting

Theses cupcakes are so rich and chocolatey, they will sooth even the most manic of choco-holics. The light butter cream chocolate frosting on top is the perfect compliment to the rich dark chocolate cupcake.

1. Whip the unsalted butter and sugar into submission.

2. Add the room temperature egg and combine well.

 3. Beat in the vanilla extract.

4. Next add the buttermilk and blend on low speed and blend well. Beat until mixture smooths out.

5. Sift cocoa powder, baking soda, baking powder, and flour.

 

Does this only happen to me or does everyone else always get cocoa powder everywhere when baking with it?!

 6. Once the dry ingredients are sifted together, finely chop the bittersweet chocolate and add to the dry mixture.

7. Slowly add the dry mixture to the batter; beat until smooth.

7. Evenly distribute the batter into 12 lined cupcake tins and pop into a 350 degree oven for approx. 18-24 minutes.

For the chocolate butter cream frosting whip together the butter, confectioners sugar, vanilla extract, and cocoa powder and decorate.