Chocolate Cupcakes

Tint the frosting with a variety of colors to make this family favorite dessert recipe extra-special.

Recipe from Family Circle
Chocolate Cupcakes
18 cupcakes
15 mins
by 3.5 13  people
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Cake, Cupcakes, Desserts
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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 Tablespoons (2-1/4 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 3/4 cup milk
  • 1 box (1 pound) confectioners' sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Assorted food colors
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.
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.
Bake at 350 degrees for about 19 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes to a rack; cool completely.
Beat confectioners' 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

Per Serving: cal. (kcal) 406, Fat, total (g) 24, chol. (mg) 96, sat. fat (g) 14, carb. (g) 48, fiber (g) 1, pro. (g) 4, sodium (mg) 147, Percent Daily Values are based on a 2,000 calorie diet
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