Butter Cream Frosted Chocolate Cupcakes Recipe

Bake up to 12 Cupcakes Making it Perfect for Parties, Bake Sales, or Everyday Use

Suggested Cookware
Bake up to 12 Cupcakes Making it Perfect for Parties, Bake Sales, or Everyday Use

A rich and creamy buttercream frosting tops these moist and fluffy chocolate cupcakes. Ideal for any special occasion or simply as a sweet treat.

Ingredients

Time Needed

Instructions

Preheat the oven to 350°F.
Cupcake liners should be used to line a muffin tin.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.
In a large mixing bowl, cream together the sugar and butter until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, thoroughly after each addition.
Incorporate the vanilla extract.
In three parts, add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Add the hot water and stir until the batter is smooth.
Divide the batter evenly between the muffin cups.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and place them on a wire rack to cool completely.
In a large mixing bowl, cream the butter until smooth.
One cup at a time, add the powdered sugar, beating well after each addition.
When the frosting is smooth and creamy, add the heavy cream and vanilla extract.
Top the cooled cupcakes with the frosting.