Chocolate Cup Cakes with Chocolate Frosting


  • 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.

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