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Chocolate Cupcakes

Chocolate Cupcakes

Nutrition Facts
  • cal. (kcal) 406
Chocolate Cupcakes
  • Yield: 18 cupcakes
  • Prep: 15 mins
  • Bake: 19 mins at 350°F
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by 8 people
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Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 Tablespoons (2-1/4 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 3/4 cup milk
  • Frosting:
    • 1 box (1 pound) confectioners' sugar
    • 1 cup (2 sticks) unsalted butter, softened
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
    • Assorted food colors

Directions

  1. Heat oven to 350 degrees . Line 18 indents in two cupcake pans with paper or foil liners. In a bowl, whisk flour, cocoa powder, baking powder and salt.
  2. Beat butter and sugar in large bowl for 2 minutes, until light colored and smooth. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternately with milk. Divide batter among liners, a scant 1/3 cup in each.
  3. Bake at 350 degrees for about 19 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes to a rack; cool completely.
Frosting:
  1. Beat confectioners' sugar, butter and milk in medium-size bowl until smooth. Beat in vanilla. Tint with desired food colors. Spread about 2 tablespoons frosting over each cupcake.

Nutrition Information for Chocolate Cupcakes

PER SERVING: 406 cal., 24 g total fat (14 g sat. fat), 96 mg chol., 147 mg sodium, 48 g carb. (1 g fiber), 4 g pro.