Description
Delight in these moist and flavorful Chocolate Cupcakes with creamy vanilla buttercream frosting. Perfect for all occasions.
Ingredients
Scale
- 2 cups sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup water
- 1 cup vegetable shortening
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (approximately 1 lb.)
- 4 tablespoons water or milk
Instructions
- In a large bowl, combine the sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Mix until smooth.
- Gradually stir in 1 cup of water to the batter. The batter will be thin.
- Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners and fill each about two-thirds full with the batter.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- In a mixing bowl, beat the vegetable shortening until creamy. Add 1 teaspoon vanilla extract and gradually add powdered sugar, alternating with 4 tablespoons of water or milk. Beat until light and fluffy.
- Once cupcakes have cooled, spread or pipe the vanilla buttercream frosting onto each cupcake.
Notes
- This recipe yields approximately 24 cupcakes. <li.Store cupcakes in an airtight container. <li.Use gel food coloring for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg