Chocolate Cupcake

3 cups all purpose flour

1 ¼ cup cocoa powder
2 teaspoon baking powder
1 1/2 teapoon baking soda
1 tsp iodized salt
2 ½ cups brown sugar
¾ cup corn oil
1 ½ tablespoon plain white vinegar
3 cups room temp water

Procedure:
Add all dry ingredients in order, then whip all ingredients together
Place in a muffin pan
Then bake until cook.

Butter Cream Frosting

Ingredients

 ½ cup unsalted butter, at room temperature

 2 cups confectioners' sugar, sifted

 1 ½ teaspoons pure vanilla extract

 2 tablespoons milk

 3 drops food coloring, or as needed (Optional)

Directions

1. Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth
and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla
extract.

2. Add milk and beat for an additional 3 to 4 minutes. Add food coloring and beat for thirty
seconds until smooth or until desired color is reached.
MOCHA CUPCAKES WITH MOCHA BUTTERCREAM

1 cup butter softened

1 ½ cup sugar
3 whole eggs
3 cups all-purpose flour
2 teaspoon baking powder
2 tablespoon instant coffee powder
2 tablespoon cocoa powder
1 pouch all-purpose cream

Procedure
1. Mix all dry ingredients in a bowl
2. Cream the butter and sugar together, then add the egg one at a time
3. Add half of the dry ingredients, then mix
4. Add the all purpose cream, then add the remaining half of the dry ingredients
5. Then mix until when combined and without lumps

Butter Cream Frosting

Ingredients

 ½ cup unsalted butter, at room temperature

 2 cups confectioners' sugar, sifted

 1 ½ teaspoons pure vanilla extract

 2 tablespoons milk

 1 teaspoon coffee powder

Directions

3. Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth
and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla
extract.

4. Add milk and beat for an additional 3 to 4 minutes. Add food coloring and beat for thirty
seconds until smooth or until desired color is reached.