Chocolate Cupcakes with Chocolate Butter Cream Frosting: MMmmm Yummy Chocolate Cupcakes

I was looking in the cupboard and saw some cocoa and realized I hadn't made Chocolate Cupcakes in a long time. I mentioned it to my daughter and of course she jumped right at the opportunity to make them as long as she got to do the stirring. So we set to work. I only made half of the recipe so I wouldn't be over indulging but I will put the entire recipe here.  We also made a Chocolate Butter Cream Frosting, because I refuse to buy from the store if I can make it myself.

If you love chocolate this is a great recipe for you. I even shaved a little chocolate bar on the top!! I hope everyone enjoys. Let me know what you think.

Chocolate Cupcakes:

Ingredients:

•  1 1/3 cups all-purpose flour
•  1/4 teaspoon baking soda
•  2 teaspoons baking powder
•  3/4 cup unsweetened cocoa powder
•  1/8 teaspoon salt
•  3 tablespoons butter, softened
•  1 1/2 cups white sugar
•  2 eggs
•  3/4 teaspoon vanilla extract
•  1 cup milk

 Directions:

•  Preheat oven to 350º F (175ºC). Line a muffin tin with liners. 
•  Sift together flour, baking powder, baking soda, cocoa, salt and set aside.
•  In a large bowl, cream butter and sugar together until light and fluffy. Add the eggs one at a time, beating the mixture well after each addition, then stir in the vanilla. 
•  Add the flour mixture alternately with the milk; Mixing well after each addition.
•  Fill the muffin tins 3/4 of the way full. (We use an ice cream scoop)
•  Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted into a cupcake. 
•  Frost with your favorite frosting or Chocolate Butter Cream Frosting (recipe to follow)

 Chocolate Butter Cream Frosting

Ingredients:

• 1 1/2 cups unsweetened butter (3 sticks), softened
• 1 cup unsweetened cocoa
• 5 cups powder sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon espresso powder

Directions:

• In a large bowl whisk cocoa to remove any lumps
• Cream together butter and cocoa powder until fluffy
• Add sugar and milk to cocoa mixture alternating 1 cups of sugar followed by about a tablespoon of milk. After each addition mix on high for about a minute. Continue alternating until all of the sugar and milk have been added.
• Add vanilla and espresso powder and mix until well incorporated.
• Frost your cupcakes or favorite cake.

Tip: If the frosting appears to dry add more milk a tablespoon at a time until it reaches the consistency that you want. If it appears to wet or doesn't hold its form add more powdered sugar a tablespoon  at a time until it reaches the consistency you want.

We used plastic cupcake liners so we can reuse. They are great and reduce trash!