Springtime Chocolate Cupcakes

INGREDIENTS

Chocolate Cupcakes

• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 cups flour
• 1 ½ teaspoons baking soda
• 2 teaspoon baking powder
• 1 teaspoon salt
• ¾ cup avocado oil
• 3 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup brewed coffee, room temperature

Chocolate Frosting

• 1 ½ cups unsalted butter, room temperature
• ½ cup cream cheese, room temperature
• 1 cup unsweetened cocoa powder, sifted
• 3 cups powdered sugar
• ½ cup brewed coffee, room temperature
• 1 tablespoon vanilla extract
• ½ teaspoon salt

INSTRUCTIONS

1. Preheat the oven to 350° F. Line two muffin tins with cupcake liners and set aside.
2. In a medium mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. 
3. In a separate bowl, whisk the eggs, oil, buttermilk, vanilla and coffee.
4. Next, add the flour mixture into the egg mixture, whisking until combined and no lumps remain.
5. Use a ⅓ cup measuring cup to evenly distribute the batter into the muffin tins, filling them about ⅔ full.
6. Bake for 25 minutes, until a toothpick inserted comes out clean. Cool on a wire rack before frosting.
7. To make the frosting, cream the butter and cream cheese with a hand mixer on high speed until smooth, about 2 minutes. Lower the speed and add in the cocoa powder. Once incorporated, add in the powdered sugar, coffee, vanilla extract, and salt; cream on high speed until smooth and fluffy.
8. Transfer frosting to a piping bag fit with your favorite tip design and frost the cooled cupcakes. Finish off with sprinkles. 
9. Store in an airtight container in the refrigerator for up to 7 days.