Chocolate Cupcakes With Buttercream Frosting
March 18, 2013
Categories: Comfort Food, Desserts, Cupcakes, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, St. Patrick's day, Valentine's Day, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Chocolate, Spring, 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."
- 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
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.
Tips & Variations
No special items needed.