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60
60 Minutes
tbsp Truly Grass Fed Unsalted Butter
cup vegetable oil
cup water
cup all-purpose flour
cup granulated sugar
cup unsweetened cocoa powder
tbsp unsweetened cocoa powder
tsp baking soda
Pinch of salt
large egg
cup buttermilk
tsp vanilla extract
oz cream cheese, room temperature
oz Truly Grass Fed Unsalted Butter, room temperature
cups powdered sugar
Preheat oven to 350° F. Line a 12-cup muffin tin with paper or foil cup liners.
Melt butter, vegetable oil, and water in a medium saucepan over low heat.
Sift flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Add melted butter and beat with a handheld mixer at low speed until smooth.
Add egg and beat until mixed. Add buttermilk and vanilla and beat again until smooth, scraping the bottom and sides of the bowl.
Pour batter into lined muffin tin, filling each cup about halfway to three fourths full.
Bake in middle rack of oven for about 25 minutes, or until springy. You should be able to insert a toothpick in the middle and have it come out clean. Transfer to a wire rack and let cupcakes sit in tin for 10 minutes before removing. Let cupcakes continue to cool completely before frosting.
Make frosting by adding cream cheese, butter, and vanilla into a stand mixer bowl. Beat with a paddle for about 3 minutes until just creamy and combined. Add a third of the powdered sugar and mix again until incorporated. Repeat two more times with the remaining powdered sugar.
Fill a piping bag with frosting and pipe on top of cupcakes, or frost by hand. Option to top with sprinkles.