For me, the secret ingredient that sets apart a store-bought chocolate cake from a homemade chocolate cake is coffee! It adds more moisture to the cake and pairs so well with the buttermilk and cocoa For this method, all you need is a whisk and a spatula! The recipe calls for olive oil, and we don’t want to over-mix that into the batter; just enough so that it incorporates evenly into the rest of the ingredients.

For most cake batters, you want a silky, fluffy batter. To achieve this, I recommend you sift the dry ingredients before incorporating them into the wet ingredients. This will get rid of any extra clumps and keep the batter smooth. You do not want to over-mix. The reserved air in your batter will help the cake rise nice and light. Add the batter to the cupcake tins as soon as everything is incorporated. You don’t want the batter to get too warm before it starts to bake.

My orange buttercream would compliment a lot of future treats. I wanted to incorporate a bright citrus flavor as we welcome the spring weather. Once the butter is whipped, add the confectioners sugar one cup at a time, followed by the rest of the ingredients. Let it set slightly in the refrigerator before piping. I always place my piping bag in a long water glass to stabilize it when I add the frosting to the bag. Make sure you leave enough room at the top of the bag to keep it securely closed and avoid a mess on your hands.

If preparing these cupcakes a day or two in advance, I suggest keeping them in the refrigerator until you’re ready to serve. They will be best enjoyed within the first three days of baking. You can also freeze the cupcakes in their wrappers for up to three months. When you’re ready to serve, simply thaw them out to room temperature before piping on the frosting. Hope you enjoy this treat!