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Chocolate Frosted Cupcakes

Chocolate Frosted Cupcakes

These Chocolate Frosted Cupcakes are sure to hit the spot every time. This recipe creates one of the best moist Chocolate Cupcake you’ll find! Chocolate frosted Cupcakes are always a crowd favorite and your family will not be disappointed. You have to try making these Double Chocolate Cupcakes, they melt in your mouth! Perfect to give to your loved ones on February 14th.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 14 cupcakes

Calories: 464 kcal per serving

Ingredients

  • 1 cup - All-Purpose Flour
  • ⅓ cup - Cocoa Powder
  • 1 tsp - Baking Powder
  • ½ tsp - Baking Soda
  • ½ tsp - Salt
  • ¾ cup - White Sugar
  • ¼ cup - Brown Sugar
  • ⅓ cup - Vegetable Oil
  • 1 tsp - Vanilla Extract
  • ½ cup - Buttermilk
  • 2 - Eggs
  • ½ cup - Boiling Water
  • 1 cup - Butter
  • Icing Sugar
  • ½ cup - Cocoa Powder
  • Heavy Whipping Cream
  • 1 tsp - Vanilla Extract
  • ½ tsp - Salt
  • Chocolate Sprinkles

Instructions

  1. Preheat oven to 350F.
  2. Line two muffin trays with 15 cupcake liners. Set aside.
  3. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.
  5. Beat in the eggs, followed by the flour mixture.
  6. Add the boiling water and carefully beat to combine.
  7. Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
  8. Bake for 18-22 minutes until an inserted toothpick comes out clean.
  9. While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
  10. Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
  11. Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
  12. Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
  13. Garnish each cupcake with chocolate sprinkles.

Nutrition

Energy: 464 kcal | Total Fat: 21 g | Saturated: 14 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 66 mg | Total Carbs: 70 g | Fiber: 2 g | Sugars: 58 g | Proteins: 3 g | Sodium: 334 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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