Chocolate Cupcakes With Buttercream Frosting
Recipe: #8658
March 18, 2013
Categories: Desserts, Cupcakes, Baby Shower, Birthday, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, St Patricks Day Valentine's Day, Oven Bake, Vegetarian, Flour, Chocolate, Kosher Dairy, more
"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 is 18 -24 servings
Ingredients
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- BUTTERCREAM FROSTING
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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 by Step Method
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
No special items needed.
4 Reviews
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