Rating: 3.49 stars
61 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 15
  • 61 Ratings

Making this chocolate cupcake recipe is, well, a piece of cake! This basic cupcake recipe can work for everything from dressy parties to everyday indulgences--just dress the baked cakes in a frosting that fits the occasion.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
40 mins
cool:
45 mins
bake:
18 mins at 350°
stand:
30 mins
Servings:
24
Max Servings:
30
Advertisement

Chocolate Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups (see tip, page 00). In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

    Advertisement
Instructions Checklist
  • Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 14 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

Instructions Checklist
  • Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.

Instructions Checklist
  • Bake for 18 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost with desired frosting.

Devil's Food Cupcakes:

Prepare as above, except omit baking powder and increase baking soda to 1 1/4 teaspoons.Nutrition Facts per cupcake: 177 cal., 3 g protein, 27 g carb., 7 g total fat, 43 mg chol., 4 g sat. fat, 1 g fiber, 5% vitamin A, 0% vitamin C, 171 mg sodium, 3% calcium, 5% iron

Nutrition Facts (Chocolate Cupcakes)

177 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 43mg; sodium 165mg; potassium 83mg; carbohydrates 27g; fiber 1g; sugar 18g; protein 3g; trans fatty acid 0g; vitamin a 243IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Chocolate Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large mixing bowl, beat butter, softened, and unsweetened cocoa powder with an electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar until well combined. Gradually beat in milk and vanilla until well combined. Gradually beat in 6 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.

    Advertisement
Advertisement

Reviews

61 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 15