Recipe: Delicious Chocolate Buttercream Cupcakes

Chocolate Buttercream Cupcakes. This is the Best Chocolate Buttercream Frosting we have ever tasted and it is so easy to make. You'll never use store bought Chocolate Frosting again. Every year on Laurie's birthday, I ask her what kind of birthday cake she wants, and every year she says yellow cake with chocolate frosting.

Make sure that all of your ingredients are at room temperature. Beat the butter used in the chocolate buttercream for three full minutes with an electric mixer on high speed. This recipe for Chocolate Cupcakes with Fluffy Marshmallow Buttercream has won over children and adults alike. You can cook Chocolate Buttercream Cupcakes using 14 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Chocolate Buttercream Cupcakes

1. Prepare of All Purpose Flour.
2. It's of Cocoa unsweetened Powder (adjust depending on how intense of a flavor you want).
3. It's of Sugar Powdered (adjust to taste).
4. Prepare of Salt of.
5. Prepare of Baking Powder.
6. You need of Baking Soda.
7. It's of Vanilla Extract.
8. It's of Vegetable Oil refined.
9. Prepare of Yogurt Sour Cream plain or.
10. It's of Milk Water or (or a little more to loosen up the batter).
11. It's of Butter at room temperature (preferably unsalted).
12. Prepare of Sugar Powdered (adjust to taste).
13. You need of Vanilla Extract.
14. Prepare of Chocolate chips / slabs (to melt).

Moist and delicious chocolate cupcakes are adorned with big scoops of the fluffiest marshmallow buttercream. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Chocolate Malt Cupcakes with Vanilla Malt Buttercream - rich chocolate cupcakes with a hint of malt are topped with a fluffy buttercream infused with even more malt flavor. Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them.

Chocolate Buttercream Cupcakes step by step

1. Line cupcake mold with liners. Preheat oven to 160 C (Reduce temp to 140 or 150 C if using convection oven).
2. Sift together flour, cocoa powder, baking powder, baking soda, salt, powdered sugar..
3. Add oil, vanilla extract yogurt, vanilla extract and water / milk..
4. Mix to form a smooth batter. If the batter is too thick, loosen up with some more milk or water..
5. Fill each cupcake mold upto half or three-fourth of the way with the batter..
6. Bake at 160 C for 20 minutes or until the cupcakes are fully cooked through. Prick the cupcakes with a toothpick. If it comes out without leaving any wet batter, it is done.
7. Remove and let it cool completely. You can remove the cupcake liners if you want..
8. Melt the chocolate in microwave or using the double boiler method until it is fully melted. Mix it well and let it cool completely. Keep stirring consistently to avoid forming a skin or harden the chocolate..
9. Add butter at room temperature, vanilla extract and powdered sugar to a mixing bowl. Cream together for 2-3 minutes to form a smooth and creamy mixture (You can do it with a spatula, spoon or electric whisk.).
10. Add the cooled and melted chocolate to the buttercream and mix well. If it is warm and your buttercream is starting to melt a little, stick the bowl in the fridge for 10-15 minutes to thicken it up..
11. Fill a ziplock bag or a pastry bag with the frosting and frost as much or as little as you want on each cupcake.
12. You can also decorate with sprinkles, chocolate chips, chocolate shards etc..
13. Serve.
14. Let the cupcakes chill in the refrigerator for 30 minutes at least before serving..
15. Store in an air tight box in the refrigerator for up to 3 days..
16. Serve. Store in refrigerator for up to 3 days.

Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake. Learn pro tricks and tips for making the best chocolate buttercream frosting perfect for cakes and cupcakes!. Oh sorry, I meant the "The Best Chocolate Buttercream for Cupcakes" recipe vs. the icing from the Ultimate Chocolate Cupcakes recipe, to use with the base from the e Ultimate Chocolate Cupcakes recipe,. Let them cool completely before frosting them with chocolate buttercream frosting.