Chocolate Cupcakes With Chocolate Frosting Recipe

Name: Chocolate Cupcakes With Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cupcakes; 1 1/2 cups flour; 1 cup unsweetened cocoa; 1 1/4 teaspoons baking soda; 1 1/4 teaspoons baking powder; 1 teaspoon salt; 2 cups sugar; 3/4 cup hot water; 3/4 cup milk; 2 large eggs; 1/2 cup vegetable oil; 1 1/2 teaspoons vanilla extract; chocolate frosting; 1 cup unsalted butter; 3 tablespoons dark corn syrup; 1 teaspoon vanilla; 1 pinch salt; 2/3 cup unsweetened cocoa, sifted; 1 lb confectioners' sugar, sifted; 1/2 cup whipping cream; candy sprinkles (optional)

Servings: persons

cupcakes
1 1/2 cups flour
1 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 cups sugar
3/4 cup hot water
3/4 cup milk
2 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
chocolate frosting
1 cup unsalted butter
3 tablespoons dark corn syrup
1 teaspoon vanilla
1 pinch salt
2/3 cup unsweetened cocoa, sifted
1 lb confectioners' sugar, sifted
1/2 cup whipping cream
candy sprinkles (optional)

1
Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
2
Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
3
Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325u00b0 until a toothpick inserted into the center comes out clean, about 30 minutes.
4
While cupcakes are cooling, prepare the frosting.
5
Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
6
With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
7
.
8
When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

1965

kcal

Calories

Fat

276

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 21 ingredients. The key ingredients include: cupcakes, 1 1/2 cups flour, 1 cup unsweetened cocoa, 1 1/4 teaspoons baking soda, and more.

Yes, Chocolate Cupcakes With Chocolate Frosting 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 Chocolate Frosting

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