Chocolate cupcakes with chocolate buttercream frosting

The renewed popularity of cupcakes is due in part to their single serving size, ease of preparation and child-like appeal.
Made simply from a handful of ingredients, cupcakes can easily be transformed into the centerpiece for any celebration or gathering just by varying the cake, frosting flavor and decorations.

Chocolate cupcakes with chocolate buttercream frosting are featured in the two recipes below. The frosting is an elegant finish to the delicious cupcake and adds that extra special touch – creating a perfect dessert for any springtime celebration.

Chocolate Cupcakes with Chocolate Buttercream FrostingThe cupcake recipe is an ideal recipe for the novice scratch baker because it’s one of those great recipes requiring no guesswork. All the dry ingredients are combined in a mixing bowl, and the remaining ingredients are simply beaten into the mixture. The addition of boiling water produces cupcakes that always turn out moist and tender every time.

And to top it all off, nothing is easier or more delicious than this creamy Chocolate Frosting — a basic buttercream with cocoa.

Recipe for chocolate cupcakes with chocolate buttercream frosting

2 cups White Lily All-Purpose Flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted
1/4 cup Crisco Oil
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla
1 cup boiling water


Preheat oven to 350 F. Line 24 muffin cups with paper or foil liners.

In large bowl, whisk together flour, sugar, cocoa, soda and salt. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes at medium speed. Stir in water until blended. Batter will be thin.

Mini pear-ginger cheesecakes with gingersnap crust

Divide batter among muffin cups. Bake at 350 F. for 30 to 35 minutes or until tooth pick inserted near center comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.

Makes 24 cupcakes

Chocolate frosting recipe

1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
3 cups sifted confectioners’ sugar
3 to 4 tablespoons milk
1 teaspoon vanilla

In large mixing bowl, beat butter and cocoa until creamy. Add sugar, 3 tablespoons milk and vanilla; beat on low until blended. Beat on medium until light and fluffy. Add more milk if frosting is too thick.

Makes enough to frost 24 cupcakes

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