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Ingredients
| self-rising flour (sifted): 1 1/3 cups |
| unsweetened cocoa powder (sifted): 3/4 cup |
| salt: 1/8 tsp |
| salted butter: 3 Tbl (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 2 |
| vanilla extract: 3/4 tsp |
| 2% milk: 1 cup |
| salted butter: 1/2 cup (softened) |
| unsweetened cocoa powder (sifted): 1/4 cup |
| powdered sugar (unsifted): 2 cups |
| light whipping cream (fluid): 4 1/2 Tbl |
Haley's Homemade Chocolate Cupcakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
17 min -
Servings
24 serving(s)
Tags
- Cupcakes:.
- Preheat oven to 350 degrees F.
- Line a muffin pan with paper or foil liners.
- Sift together the flour, cocoa powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- ***It is important that the butter is softened before mixed with sugar***.
- Add the eggs one at a time, beating with with each addition, then stir in vanilla.
- Add the flour mixture alternately with the milk; beat well.
- Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheateed oven, or until a toothpick inserted into the cake comes out clean.
- Frosting:.
- Place 1/2 butter un mixing bowl.
- Add in cocoa powder, powdered sugar, and whipping cream.
- Beat until smooth and creamy.
- **Frost cupcakes when cool so frosting doesn't melt**.