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Chocolate Cupcakes with Strawberry Swiss Buttercream

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I thought my Grandma’s chocolate cake recipe was the best cake recipe out there.  Grandma’s recipe was a good ol’ tried and true recipe.  A recipe that actually worked at high altitude.  Not once has my grandma’s cake sunk in the middle.  Perfect every time.  Then my sister-in-law baked her mom’s chocolate cake for a family dinner, and I realized there was another recipe out there just as good and extremely moist.  I loved here recipe just as much as my grandma’s.  I decided to use her recipe for chocolate cupcakes with strawberry Swiss buttercream.
One can’t have too many fabulous chocolate cake recipes – right?   I think you’ll definitely want to add this to your favorites.
Because Valentine’s Day is upon us and because my dear blonde friend gave me this adorable muffin pan and striped cupcake wrappers, I decided to share these cupcakes topped with a Strawberry Swiss Meringue buttercream.  The combination is heavenly.

How to make the cake:

For the cake you will need:
2 1/2 cup flour
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cup sugar
2 eggs
1 cup oil (I used light flavored olive oil)
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla

Mix together 2 1/2 cup flour, 1 tsp. salt, 2 tsp. baking soda,

 

and 1/2 cup cocoa.

 

Sift together and sit aside.

 

In a large bowl add  2 cup sugar.

 

Add 2 eggs.

 

Beat until light yellow.

 

While beating slowly add 1 cup oil.

 

Add 1 cup buttermilk alternately with flour mixture.

 

Mix until smooth, but don’t overmix.

 

Slowly mix in  1 cup boiling water.

Add 1 tsp. vanilla

 

Pour batter into paper lined muffin pans.

 

Just for kicks and giggles and because I’m now addicted to Kallari chocolate, I thought I would sprinkle a few on top.  Because I know the chipped chocolate will melt beautifully inside the cupcake and that extra chocolate bit will make me so happy.

The chocolate chips are completely optional.  You are probably wondering why I didn’t just add them to the mix?  Well the batter is quite thin.  I was afraid the chocolate chips would sink to the bottom.

I’m experimenting.

Bake the cupcakes in a 350 degree F oven for 18-20 minutes or until the cake springs back with gently touched.

I know what you’re thinking cutest muffin pans EVER!  Remove from the oven and allow to cool completely before icing.  I always eat one of the cupcakes hot right out of the oven.  You should probably do the same.

 

The strawberry Swiss buttercream is like satin in your mouth.  What I love about using a meringue butter cream is that I can flavor it naturally.  The only color and flavor for this buttercream comes from fresh pureed strawberries.

Top with a fresh strawberry or shaved semi-sweet chocolate.

Strawberries and chocolate are the perfect combination for Valentine’s Day.

5 from 1 vote
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Mumma’s Chocolate Cake

Moist chocolate cake.  Perfect for layer cakes, 9 x 13-inch cakes or 24 cupcakes.

Course Dessert
Cuisine American
Keyword chocolate cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients

Mumma’s Chocolate Cake

  • 2 1/2 cup flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cup sugar
  • 2 eggs
  • 1 cup oil I used light flavored olive oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together. Set mixture aside. In a large mixing bowl beat sugar and eggs until light yellow. With mixer running slowly drizzle in oil. Mix until smooth. Add buttermilk alternately with flour mixture. Slowly add 1 cup boiling water until batter is smooth. Mix in vanilla. Bake in preheated oven. For a 9 x 13 or 9-inch rounds bake 25-30 minutes or until cake springs back when lightly pressed. Cupcakes bake for 18-20 minutes. Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.

Recipe Notes

High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour

You might also like:

Strawberry Swiss Meringue Buttercream recipe.
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Comments

  2. Thank you for this recipe I just made it and the result is amazing they are so soft and not to sweet as I was wondering about the sugar amount…the kids loved it…please keep blogging we will keep following you.

    Reply

  6. I discovered you blog about 2 months ago and absolutely LOVE it! It has been such an inspiration for me in the kitchen! I am giddy over your muffin tin. Any idea who makes it and where I might look to find one?

    Reply

  7. I made these on Valentine's Day! Wow they are fantastic! It took me all morning, the frosting takes some time, but well worth the taste. My grandson says it tastes like ice cream. Thanks for sharing these two recipes.

    Reply

  9. The brand I use is Montolivo. I buy it in bulk from Costco. It has a very light flavor. I use it for baking. I buy Sagra EVOO for flavoring other foods and making vinaigrettes. Thanks for the fabulous comment.

    Reply

  10. What is your favorite light olive oil to use when making these cupcakes or really any cakey yumminess? (I LOVE that you use olive oil in this recipe!) And I almost licked my computer screen these look so good! Yum!

    Reply

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