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Ingredients Jump to Instructions ↓

  1. Cupcakes

  2. 1 Egg - cracked (large)

  3. 4 oz 113g Unsalted butter - (1 stick) - softened

  4. 1 1/2 cups 93g / 3 1/3oz Flour

  5. 1/2 cup 55g / 1.9oz Sifted cocoa powder

  6. (optional for chocolate cupcakes)

  7. 1/2 cup 118ml Buttermilk

  8. 1 teaspoon 5ml Baking soda

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1 cup 198g / 7oz Sugar

  11. 1/2 cup 118ml Hot water

  12. Icings

  13. 3 cups 594g / 20oz Powdered sugar - sifted

  14. 3 tablespoons 45ml Sifted cocoa powder

  15. (optional for chocolate icing)

  16. 2 tablespoons 30ml Whole milk

  17. 2 tablespoons 30ml Buttermilk

  18. 4 tablespoons 60ml Unsalted butter - softened

  19. 1 teaspoon 5ml Vanilla extract

  20. 1/8 teaspoon 0.6ml Salt

  21. Optional Toppings

  22. Chocolate sprinkles

  23. Multi-colored sprinkles

  24. Colored sugar

  25. Silver dragees (balls)

  26. Mini-chocolate chips

  27. Candy covered chocolates

  28. Crushed chocolate sandwich cookies

  29. Fresh blueberries

  30. Toasted chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees and make sure the oven rack is in the center position.

  2. Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.

  3. Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.

  4. To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.

  5. Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake). If desired, place optional toppings on separate plates and dip the cupcakes into desired toppings and serve.

  6. This recipe yields 16 cupcakes.

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