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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1 cup |
| baking soda: 1 1/4 tsp |
| baking powder: 1 1/4 tsp |
| salt: 1 tsp |
| granulated sugar: 2 cups |
| water: 3/4 cup (hot) |
| 2% milk: 3/4 cup |
| eggs: 2 (large) |
| vegetable oil: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
| unsalted butter: 1 cup |
| dark corn syrup: 3 Tbl |
| vanilla extract: 1 tsp |
| salt: 1 dash |
| unsweetened cocoa powder (sifted): 2/3 cup (sifted) |
| powdered sugar: 1 lb (sifted) |
| light whipping cream (fluid): 1/2 cup |
| rainbow sprinkles (optional) |
Chocolate Cupcakes With Chocolate Frosting
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
- Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
- Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
- While cupcakes are cooling, prepare the frosting.
- Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
- With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
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- When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.