Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup boiling water
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
For Decoration:
- White fondant
- Black edible marker or black fondant
- Pink sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cupcake tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.
- Gradually add the boiling water and mix until just combined.
- Fill each cupcake liner about ¾ full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack.
- While cooling, prepare the frosting by beating the softened butter until light and fluffy. Gradually add powdered sugar and milk until smooth, then stir in vanilla extract and pink food coloring if desired.
- Frost the cooled cupcakes and decorate with fondant kitty faces, using an edible marker or fondant for features and pink sprinkles for ears.
Notes
- Use high-quality cocoa for richer flavor.
- Ensure all ingredients are at room temperature.
- Do not overmix after adding boiling water to maintain a soft texture.
- Cool cupcakes completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg