Chocolate Cupcakes With Buttercream Frosting

18 -24
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"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."

Original recipe yields 18 -24 servings
OK
  • BUTTERCREAM FROSTING

Nutritional

  • 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 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Line 24 muffin cups with paper liners.

Step 3

Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.

Step 4

Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.

Step 5

Divide batter between the prepared muffin cups, filling each cup about 2/3 full.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Thin with milk as needed.

Tips & Variations


No special items needed.

Related

ellie

Very good cupcakes -- we made 24 cupcakes so some for dinner and some to freeze. We did skip the frosting and just sprinkled them with confectioners' sugar. Thanks for sharing!

review by:
(23 Nov 2016)

Engrossed

Tasty sweet cupcakes with a wonderful texture! I made a half batch, but forgot to half the eggs so used 2. It filled 12 cupcake tins. Your photo looks like they have a darker chocolate flavor. Mine turned out with a light chocolate flavor using Hershey's unsweetened cocoa powder. Made for the Billboard recipe tag game.

review by:
(1 Feb 2014)

Kimber

These are so moist and deliciously sweet. I am serving them to family and friends at my Memorial Day outing today!

review by:
(27 May 2013)