Recipe information
Yield
makes 18
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping down sides of bowl as needed.
Step 2
Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Step 3
To finish, fill a pastry bag fitted with a medium French-star tip (Ateco #863 or Wilton #363) with buttercream. Pipe 5 starbursts around perimeter of cupcake, then pipe another starburst in the center. Cupcakes can be stored up to 1 day at room temperature, or refrigerated up to 3 days, in airtight containers. Bring to room temperature and place a gumdrop in the center of each starburst before serving.
