Chocolate Cupcakes With Buttercream Frosting

18 -24
Servings

25m
Prep Time

20m
Cook Time

45m
Ready In

Recipe: #8658

March 18, 2013

recipe by:
Luvcookn

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recipe by:
Luvcookn

"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

Metric US

I've Tried It

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.