Chocolate Cupcakes with Buttercream Frosting
Chocolate Cupcakes with Buttercream Frosting a wonderful combination of flavors, the cupcakes are moist and chocolatey and the buttercream is buttery and creamy.
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Servings: 20 cupcakes
Calories: 218kcal
Ingredients
Chocolate Cupcakes
- 3 large eggs
- 1 cup sour cream
- 1 1/2 cup sugar
- 6 tablespoons cocoa
- 1/4 cup water
- 3 tablespoons butter
- 1 teaspoon vanilla
- 1 3/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Buttercream Frosting
- 1/2 cup milk
- 2 1/2 tablespoons flour
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
Instructions
Chocolate Cupcakes
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- Divide the egg yolks from the white and put them in separate bowls. Beat the egg yolks and the sour cream together. Gradually beat in the sugar and beat until it thickens.
- Combine the hot water, cocoa, and butter together heat over low heat until the butter melts. Remove from heat and cool. Add to the egg mixture and mix in. Mix in the vanilla.
- Sift together the cake flour, baking soda, and salt. Add the wet ingredients and mix in.
- With clean beaters beat the egg whites until stiff. Fold into the cake batter.
- Fill the paper liners to 3/4 full. Place the cupcakes in the preheated oven.
- Bake for about 20 minutes or until a wooden pick inserted comes out clean. Remove and cool on a cooling rack.
Butter Cream Frosting
- In a small saucepan mix the milk and 2 1/2 tablespoons of flour. Cook over medium heat until the mixture is completely thickened. Remove from the heat and cool.
- When the mixture is cooled. add the butter and 1/2 cup granulated sugar. Beat until fluffy. Add the vanilla and mix in.
- Frost the cooled cupcakes.
Notes
Nutrition information is an estimate and may vary with brands of ingredients used.
Nutrition
Calories: 218kcal