Chocolate Cupcakes

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

from Family Circle

Chocolate Cupcakes
Yield: 18 cupcakes Prep 15 mins Bake 350°F 19 mins

Ingredients

  • 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
Frosting:
  • 1 box (1 pound) confectioners' sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Assorted food colors

Make It

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.

Frosting:

4. 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 Facts

Amount 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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