Dark Chocolate Cupcakes with Whipped Chocolate Buttercream Frosting

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Dark Chocolate Cupcakes

You will need:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Sprinkles (included in February box)
  • Rainbow Sugar decons (included in February box)
  • Cupcake liners (included in February box)
  • White frosting (we used store bought)

Directions:

  •  Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with cupcake liners.
  •  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
  •  Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  Frost with Chocolate Buttercream and decorate with sprinkles.  We piped a little bit of the store bought frosting in a cloud shape to attach the rainbow sugar.  Makes approximately 24 cupcakes.

Recipe Courtesy of Hersheys.com

 Whipped Chocolate Buttercream Frosting

You will need:

  • 2 cups (16 ounces) unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 8 ounces semisweet or bittersweet chocolate, melted and cooled

Directions:

  • Using the wire whisk attachment of your stand mixer, or an electric mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
  •  Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
  • You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Recipe courtesy of browneyedbaker.com

 

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