Chocolate Cupcake Recipe With Buttercream Icing

May 25, 2023 Post a Comment

Chocolate Cupcake with Peanut Butter Frosting from www.favesouthernrecipes.com

Description

Chocolate cupcakes are one of the most beloved desserts that everyone loves. They’re moist, fluffy and filled with chocolate flavour. And when topped with a creamy buttercream icing, they become even more irresistible. This chocolate cupcake recipe with buttercream icing is an easy and delicious way to indulge in a sweet treat!

First, you’ll start off by making the cupcake batter. It’s made with cocoa powder, all-purpose flour, baking powder, baking soda, salt and sugar. Then, you’ll add in melted butter, eggs, and milk until everything is combined. The cupcakes are then baked until they’re golden brown and fluffy.

Once the cupcakes are cooled, it’s time to make the buttercream icing. This icing is made with butter, powdered sugar and vanilla extract for a sweet and creamy topping. You can also add food colouring to make the icing even more vibrant.

Finally, you’ll top the cupcakes with the icing and some sprinkles for a fun and colourful finish. These chocolate cupcakes with buttercream icing are sure to be a hit at any gathering or celebration. Enjoy!

Ingredients

1/2 cup cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup melted butter
2 eggs
1/2 cup milk
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Food colouring, optional
Sprinkles, optional

Instructions

Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together cocoa powder, all-purpose flour, baking powder, baking soda, salt and sugar. Set aside.

In a separate bowl, whisk together melted butter, eggs and milk. Add the wet ingredients to the dry ingredients and mix until combined.

Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes until a toothpick comes out with a few crumbs. Allow to cool completely before frosting.

To make the buttercream icing, beat together butter and powdered sugar until combined. Add in vanilla extract and mix until creamy. Add in food colouring if desired. Pipe or spread the icing over the cooled cupcakes. Top with sprinkles, if desired.

Equipment

Mixing bowls
Whisk
Muffin tin
Cupcake liners
Toothpick
Spatula
Piping bag

Notes

It’s important to use room temperature ingredients for the best results. If the butter is too hard, it won’t blend into the batter properly. If the eggs are too cold, they won’t blend well either. Let the ingredients sit at room temperature for at least 30 minutes before beginning.

The cupcakes can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the cupcakes for up to 3 months. Thaw in the fridge overnight before serving.