Chocolate Cupcakes
Tint the frosting with a variety of colors to make this family favorite dessert recipe extra-special.
Ingredients
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1-3/4 cups all-purpose flour
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3/4 cup unsweetened cocoa powder
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2-1/4 teaspoons baking powder
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1/2 teaspoons salt
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1 cup plus 2 tablespoons (2-1/4 sticks) unsalted butter, softened
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1-1/4 cups granulated sugar
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3 eggs
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3/4 cup milk
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Frosting:
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1 box (1 pound) confectioners' sugar
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1 cup (2 sticks) unsalted butter, softened
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1/4 cup milk
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1 teaspoon vanilla extract
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Assorted food colors
Directions
1.
Heat oven to 350 degrees. Line 18 indents in two cupcake pans with paper or foil liners. In a bowl, whisk flour, cocoa powder, baking powder and salt.
2.
Beat butter and sugar in large bowl for 2 minutes, until light colored and smooth. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternately with milk. Divide batter among liners, a scant 1/3 cup in each.
3.
Bake at 350 degrees for about 19 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes to a rack; cool completely.
4.
Frosting: Beat sugar, butter and milk in medium-size bowl until smooth. Beat in vanilla. Tint with desired food colors. Spread about 2 tablespoons frosting over each cupcake.
Nutrition information
Calories 406, Total Fat 24 g, Saturated Fat 14 g, Cholesterol 96 mg, Sodium 147 mg, Carbohydrate 48 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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