Ingredients Jump to Instructions ↓

  1. 1-1/2 cups sugar

  2. 2 eggs

  3. 1-1/2 cups all-purpose flour

  4. 1/2 cup baking cocoa

  5. 1 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1/2 cup buttermilk

  8. 1/2 cup water FROSTING:

  9. 1/2 cup butter, softened

  10. 3-3/4 cups confectioners' sugar

  11. 2 ounces unsweetened chocolate, melted

  12. 2 tablespoons evaporated milk

  13. 1 teaspoon vanilla extract

  14. 1/4 teaspoon salt Chocolate sprinkles

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in the melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles. Yield: 2 dozen.


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