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
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.




30 min


20 min


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