Chocolate Cup Cakes with Chocolate Frosting
Ingredients
| 1/2 tsp baking soda | ||
| 1/4 cup buttermilk | ||
| 3 tbs heabing cococa | ||
| 1 stick butter | ||
| 1/2 cup water | ||
| 1 cup sugar | ||
| 1 cup flour | ||
| 1/4 tsp salt | ||
| 1 egg | ||
| 1/2 tsp vanilla | ||
| Icing: | ||
| 1 stick butter | ||
| 5 heaping tbs cocoa | ||
| 1 lb confectioners sugar | ||
| 1 tsp vanilla | ||
| 1/4 cup milk |
- In a small bowl, dissolve the baking soda in room temperature buttermilk.
- In a sauce pan, melt the butter and cocoa together at a low temperature.
- When smooth, add water.
- In a separate bowl, sift together, sugar, flour and salt.
- Add the cocoa mixture and egg and mix at low speed.
- Add the buttermilk mixture and vanilla and beat until smooth.
- Add paper baking cups to a 12 compartment muffin pan and fill each 2/3 full with the batter
- Bake at 350 degrees for 20 minutes until inserted tooth pick comes out clean.
- To make the icing, using medium heat melt the butter along with the sugar, cocoa and sugar, stirring to combine.
- As mixture thickens slowly add in the milk until the mixture is creamy.
- Use a piping bag to place icing on the cupcakes. Alternatively spread icing on cup cakes.
No Comments