Chocolate Cupcakes with Butterscotch Icing Recipe

Name: Chocolate Cupcakes with Butterscotch Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Dutch-process cocoa powder; 1/2 cup boiling water; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 3/4 stick (6 tablespoons) unsalted butter, softened; 1/2 cup sugar; 1 whole large egg; 1 large egg yolk; 3/4 cup butterscotch chips; 1/4 cup heavy cream

Servings: persons

1/3 cup Dutch-process cocoa powder
1/2 cup boiling water
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 whole large egg
1 large egg yolk
3/4 cup butterscotch chips
1/4 cup heavy cream

1
In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature.
2
In a bowl whisk together the flour, the baking soda, and a pinch of salt.
3
In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well.
4
Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350F.
5
oven for 25 to 30 minutes, or until a tester comes out clean.
6
Turn the cupcakes out onto a rack and let them cool completely.
7
In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth.
8
Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/3 cup Dutch-process cocoa powder, 1/2 cup boiling water, 1 cup all-purpose flour, 1/2 teaspoon baking soda, and more.

Yes, Chocolate Cupcakes with Butterscotch Icing 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.

Chocolate Cupcakes with Butterscotch Icing

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