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Delicious moist and fluffy chocolate cupcakes topped with chocolate buttercream, caramel, and Maldon salt.
Ingredients (in order of usuage)
2 cups sugar
1 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla
2 tsp baking soda
1 tsp salt
2 cups (260g) all-purpose flour (measured correctly)
3/4 cup (85g) natural unsweetened cocoa powder
1 cup buttermilk
1 cup hot water
Chocolate Icing
2 1/2 cups unsalted butter, room temperature
9 cups powdered sugar (or sweeten to liking)
2 tsp vanilla extract
1 cup natural unsweetened cocoa powder
4–5 tbsp water/milk
Pinch of salt
Top with caramel drizzle and Maldon salt
Bake for 15-20 minutes at 350 degrees. I used 2 tbsp scoops.
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