Big Man Bakes Old School Cupcakes Recipe

Name: Big Man Bakes Old School Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cake flour; 6 teaspoons baking powder; 1 teaspoon salt; 4 sticks (1 pound) unsalted butter; 2 cups sugar; 4 eggs, slightly beaten; 2 1/4 cups milk; 5 teaspoons vanilla extract; Secret amount almond extract; Chocolate Buttercream Frosting, recipe follows; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …; 2 sticks (8 ounces) unsalted butter; 1 teaspoon vanilla; Dash of salt; 4 cups powdered sugar, divided; 1/2 cup chocolate chips, melted and cooled (recommended: Ghirardelli); Heavy whipping cream; Secret ingredient

Servings: persons

4 cups cake flour
6 teaspoons baking powder
1 teaspoon salt
4 sticks (1 pound) unsalted butter
2 cups sugar
4 eggs, slightly beaten
2 1/4 cups milk
5 teaspoons vanilla extract
Secret amount almond extract
Chocolate Buttercream Frosting, recipe follows
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla
Dash of salt
4 cups powdered sugar, divided
1/2 cup chocolate chips, melted and cooled (recommended: Ghirardelli)
Heavy whipping cream
Secret ingredient

1
Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
2
Sift the flour, baking powder, and salt.
3
Cream the butter in large bowl with an electric mixer on medium speed.
4
Gradually add the sugar, mixing until light and fluffy.
5
Add the beaten eggs on low speed.
6
Do not over mix.
7
Add the flour mixture alternating with the milk, beginning and ending with the flour mixture, always on low speed.
8
Finally, on low speed, stir in the vanilla and almond flavorings.
9
Pour into the cupcake liners and bake until light brown on top, 11 minutes.
10
Cool before frosting.
11
Cream the butter in a large bowl with an electric mixer on medium speed.
12
Add the vanilla and salt.
13
Add 1 cup powdered sugar and mix on low speed.
14
Stir in the melted chocolate until well blended.
15
Alternate adding the remaining 3 cups powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.

2875

kcal

Calories

159

Fat

338

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups cake flour, 6 teaspoons baking powder, 1 teaspoon salt, 4 sticks (1 pound) unsalted butter, and more.

Yes, Big Man Bakes Old School Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Big Man Bakes Old School Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions