Wednesday, November 9, 2016

Chocolate Cupcakes with Chocolate Frosting

These cupcakes are chocolate perfection! I have shared the recipe for the cupcakes before, so what I'm really sharing today is the frosting! You can find the recipe for the cupcakes HERE! This recipe makes A LOT of icing - it definitely makes enough to frost 24 cupcakes and I always have a little left over.

If you have a cupcake recipe that you love you can use that one, or you can find my favorite one here! Once your cupcakes are cooked and cooled, start on the frosting!
Start by beating 1 1/2 cup of softened cutter and 2 teaspoons of vanilla extract together in a medium mixing bowl with an electric mixer.
Then, mix in 1 cup of cocoa.
And 5 cups of icing sugar - I recommend adding the icing sugar in little bits at a time to make it easier to mix. You can also add in 1-2 tablespoons of milk or cream to thin your icing, depending on how thin or thick you want it. I typically add in 1 tablespoon of milk because it makes piping the icing a little easier!
Use a spatula to scrape down the sides of the bowl.
You could frost the cupcakes with a knife, but I typically transfer my icing to a piping bag with a star tip and frost the cupcakes that way.

I topped the cupcakes with some little pink sprinkles and they were as cute as can be!
1 1/2 cups butter, softened
1 cup cocoa
5 cups icing sugar
2 teaspoon vanilla extract
2 tablespoons milk or cream

1. Mix the softened butter and vanilla extract together with an electric mixer in a medium sized mixing bowl.
2. Mix in the cocoa.
3. Once the cocoa is incorporated add the icing sugar in little bits at a time.
4. Mix in 1-2 tablespoons of milk or cream.
5. Use a spatula to scrape down the sides of the bowl and give the icing a final stir.
6. Frost the cupcakes with a knife or by transfering the icing to a piping bag.


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