Easy Chocolate Cupcakes

•1 cup steaming hot water
•1/3 cup dutch process cocoa- 30 grams
•1 teaspoon instant coffee- optional
•1 1/4 cups AP flour- 155 grams
•1/2 cup white sugar- 100 grams
•1/2 cup brown sugar, packed- 100 grams
•3/4 teaspoon baking soda
•1/2 teaspoon fine salt
•1/3 cup vegetable oil
•1 teaspoon vanilla extract
•1 teaspoon vinegar, white or cider
CHOCOLATE BUTTERCREAM
•10 Tablespoons unsalted butter, room temp
•2 cups confectioners sugar
•1/4 cup dutch process cocoa
•2-3 Tablespoons milk or water
•1.5 teaspoon vanilla
•Pinch fine salt

•Fresh berries for finishing, if desired

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1. Preheat oven to 350*F with a rack in the center of the oven. Line a cupcake pan with 12 cupcake liners.
2. In a small bowl whisk to combine the hot water, cocoa powder and instant coffee. Set aside.
3. In a medium mixing bowl whisk to combine the flour, sugars, baking soda, and salt.
4. Add the water/cocoa mixture, vegetable oil, vanilla and vinegar to the dry ingredients. Whisk to combine and then continue whisking vigorously for 30 seconds.
5. Divide the batter evenly between the 12 paper liners.
6. Bake for 23-25 minutes until a toothpick inserted near the center of the cupcakes comes out with a few moist crumbs. Remove the cupcakes from the pan and allow to cool completely on a cooling rack.
7. To make the buttercream- Beat the softened butter with a stand or hand mixer until light and smooth.
8. Add the confectioners sugar, cocoa powder, 2 tablespoons of milk/water, vanilla and salt. Mix on low to combine and then whip on medium high speed for 2-3 minutes. Scrape the bowl and beater.
9. Add the additional tablespoon of milk if the buttercream is too thick. Turn the mixer back onto medium high and beat another 2-3 minutes. Frost the cupcakes as desired, topping with fresh berries if desired.