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Recipe Summary

prep:
15 mins
bake:
9 mins
cook:
4 mins
chill:
15 mins
total:
43 mins
Servings:
18
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Ingredients

Cupcakes
Frosting

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Line 18
    indents in 2 cupcake pans with
    paper or foil liners. In a bowl,
    whisk together flour, cocoa
    powder, baking powder and salt.

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  • Beat butter and sugar in a
    large bowl 2 minutes, till 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 19 minutes
    or until toothpick inserted in
    center emerges clean. Remove
    to a rack; cool completely.

  • Meanwhile, make Frosting.
    Combine chocolate and butter
    in a medium saucepan (not
    nonstick) over medium heat,
    stirring until melted, about
    4 minutes. Beat in corn syrup.
    Add half the confectioners'
    sugar and beat until blended
    (mixture will look a little
    grainy). Beat in milk, followed
    by remaining confectioners'
    sugar and vanilla extract and
    beat until smooth, adding
    extra 1/2 cup confectioners'
    sugar if needed. Refrigerate
    for 15 minutes or until good
    spreading consistency. Spoon
    frosting into a piping bag fitted
    with a large star tip and pipe in
    swirled pattern over cupcakes.

Nutrition Facts

344 calories; fat 22g; cholesterol 77mg; saturated fat 13g; carbohydrates 51g; insoluble fiber 3g; protein 5g; sodium 140mg.
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