Chocolate Cupcakes With Buttercream Frosting
March 18, 2013
"These are cupcakes that I make alot, but for St. Patrick's Day, I tint the buttercream green. Sometimes I vary the kind of extract to change the flavour a wee bit. Orange, coconut or almond are good ones to try. The servings are relative to the size of the cupcake liners. I get 18 using the giant liners."
- BUTTERCREAM FROSTING
- Serving Size: 1 (113.6 g)
- Calories 412.8
- Total Fat - 18.3 g
- Saturated Fat - 11.3 g
- Cholesterol - 68.6 mg
- Sodium - 320.2 mg
- Total Carbohydrate - 61.7 g
- Dietary Fiber - 1.5 g
- Sugars - 46.6 g
- Protein - 3.4 g
- Calcium - 23 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
While cupcakes are cooling, beat 1 cup butter, 2 teaspoons vanilla extract with an electric mixer in a large bowl until mixture is smooth and thick.
Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
Thin with milk as needed.
No special items needed.