There are days when chocolate is all you need, and this quick recipe creates the perfect chocolatey treat. In just 20 minutes, you’ll have light, fluffy, divine cupcakes that are perfect for a late night snack while studying, or to pack for lunch. The chocolate buttercream frosting is delicious; but, if you’re running short on time, the cupcakes are just as scrumptious without it!
Here’s what you’ll need:
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs
1. Preheat oven to 350 degrees.
2. Measure out everything but the eggs directly into your mixer bowl.
3. Mix on low speed just until incorporated.
4. Beat on high speed for 2 minutes.
5. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan, then transfer to a rack to cool completely before frosting.
Chocolate Buttercream Frosting
1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until fully mixed.
3. Add half of the milk and the remainder of sugar and beat until mixed.
4. Continue to add milk until you get to the consistency you want.
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