The Best Chocolate Cupcakes with Cream Cheese Frosting

 The Best Chocolate Cupcakes with Cream Cheese Frosting

2 cups all purpose flour
1/2 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup oil
1 cup hot water (or coffee)
1 cup buttermilk
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, melted

Cream Cheese Frosting
1 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Heat oven to 350 degrees F.  Line 24 muffin cups with paper liners.

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  In a large mixing bowl, using a mixer on medium speed beat together oil, water, buttermilk, sugar, eggs and vanilla until well combined.  Reduce mixer speed to low, and beat in dry ingredients and bittersweet chocolate until just combined.  Divide batter into muffin cups.  (It will be runny!)  You can use a piping bag, ladle, or cookie scoop to make this easier.  Bake about 15 minutes, or until well risen, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 5 minutes and transfer cupcakes to a wire rack to cool.

To make the cream cheese frosting, beat together butter and cream cheese in a large mixing bowl, using a mixer on medium speed, until creamy and smooth.  Beat in confectioners' sugar, milk, vanilla and salt until well combined.  Frost cupcakes. Decorate with sprinkles, if desired.

Makes 24 cupcakes