My 13-Year-Old’S Chocolate Cupcakes Recipe

Name: My 13-Year-Old’S Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Boiling Water; 1/2 cups Cocao Powder; 1 cup Butter, Room Temperature; 1 cup Sugar; 2 whole Eggs; 1-1/3 cup Cake Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 2 teaspoons Vanilla; _____; FOR THE FROSTING:; 1 cup Butter, Room Temperature; 1 cup Icing Sugar; 1 jar (7 Oz. Jar) Marshmallow Fluff

Servings: persons

FOR THE CUPCAKES:
1 cup Boiling Water
1/2 cups Cocao Powder
1 cup Butter, Room Temperature
1 cup Sugar
2 whole Eggs
1-1/3 cup Cake Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
2 teaspoons Vanilla
_____
FOR THE FROSTING:
1 cup Butter, Room Temperature
1 cup Icing Sugar
1 jar (7 Oz. Jar) Marshmallow Fluff

1
In a bowl, whisk boiling water and cocoa powder and set aside to cool.
2
In your mixer, beat butter until fluffy. Add in the sugar and beat more (so I am told). Add in the eggs, one at a time while mixing, as well as the vanilla (ok, I guess I contributed, I cracked the eggs; somehow he always manages to get shells in things).
3
In a bowl add together all of the dry ingredients and then mix them into the butter mixture just until incorporated. Finally, stir in the cooled cocoa mixture.
4
Fill baking cups 2/3 of the way and bake in a preheated oven (350u00b0F) for 16-18 minutes. Let cool and then frost.
5
For the frosting:
6
Mix butter until fluffy and then add the icing sugar and fluff. Beat at high speed until light and fluffy. Put into a pastry bag or Ziploc with a corner cut to pipe onto the cupcakes.
7
Pretty simple, huh?

1826

kcal

Calories

157

Fat

102

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 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Boiling Water, 1/2 cups Cocao Powder, 1 cup Butter, Room Temperature, and more.

Yes, My 13-Year-Old’S Chocolate 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.

My 13-Year-Old’S Chocolate Cupcakes

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