Chocolate Cupcakes with Buttercream Icing




Over the weekend Savannah and I worked on her Halloween costume.  There are so many ideas on Pinterest these days that anyone can get creative.  She is going to be Batman, except her version has a tutu.  Costumes have come a long way since I was a kid.  I can remember the costumes of the 70’s, with the plastic masks that had eye holes and a little slit opening at your mouth.  If you were lucky you would have two holes at the nose but either way the mask was hot and sweaty and the eye holes always slid down to your cheeks so that you could not see.
At the farm we don’t have trick-or-treaters.  Savannah and I plan to spend Halloween night at my friend Sherri’s house.  She lives in a subdivision and will have tons of trick-or-treaters.  We will be giving candy to the subdivision children however I’m making a special treat for us to have that night.  This year I’m making these yummy cupcakes.  This is my favorite chocolate cake recipe.  You can make 2 layers (8-inch or 9-inch) or 24 cupcakes with this recipe.  These chocolate cupcakes are always moist and this buttercream icing seems to be a favorite of everyone.  This year I have decided to decorate these festive cupcakes like candy corn by coloring a portion of the icing yellow and a portion orange, while leaving a small portion of icing white.  Pipe some of the yellow frosting around the outside edge of the cupcake.  Then pipe orange icing around the inside edge of the yellow.  Top with a little bit of white icing for an adorable candy corn look.  You may notice that I bought the wrong color of yellow for these candy corn cupcakes.  That’s what I get for looking at the sticker on the end of the bottle rather than reading the color.  If you buy yellow instead of gold you should be fine.

Chocolate Cupcakes
  • 2 c. sugar
  • 1¾ c. all-purpose flour
  • ¾ c. cocoa
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 c. milk
  • ½ c. vegetable oil
  • 2 tsp. vanilla extract
  • 1 c. boiling water
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners, set aside.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. With an electric mixer, beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill each cupcake liner with approximately ¼ c. of batter.
  3. Bake in preheated oven, 20 - 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire racks and cool completely. Frost when completely cool.

Buttercream Frosting
  • 1 stick butter, softened
  • 1 c. vegetable shortening
  • ½ tsp. vanilla extract
  • ½ tsp. butter flavoring
  • ¼ tsp. almond extract
  • 1 lb. confectioners sugar, sifted
  • pinch salt
  • ½ tbsp. meringue powder
  • ½ tbsp. milk if needed
  1. Mix butter, shortening and salt on low speed for 5 minutes. Add vanilla, butter flavor, and almond extract, beat until well blended. Add meringue powder and ½ confectioners sugar, mixing on lowest speed of mixer until the sugar is mixed in. Add remaining sugar, mixing on lowest speed until sugar is mixed in. Turn mixer to medium speed and beat about 5 minutes, until fluffy and smooth.
  2. Spread or pipe onto cupcakes. Decorate if desired.



Share Button
(Visited 59 times, 1 visits today)

2 thoughts on “Chocolate Cupcakes with Buttercream Icing

  1. Made the Shrimp Cakes with Chili Lime Sauce last night. They were wonderful. I forgot to purchase one of the ingredients for the chili lime sauce so, had to substitute with another sauce. I won’t make that mistake again!! The shrimpcakes were easy with the food processor and cooked to a golden brown with the Panko. I let them sit in the fridge about 2 hours before cooking so they held together well. Thanks for this addition to my seafood “go to” recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: