- 15 mins
- 19 mins
Ingredients
- Frosting:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 Tablespoons (2-1/4 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 eggs
- 3/4 cup milk
- 1 box (1 pound) confectioners sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Assorted food colors
Preparation
Step 1
Bake: 19 mins 350F
1. Heat oven to 350 degrees . Line 18 indents in two cupcake pans with paper or foil liners. In a bowl, whisk flour, cocoa powder, baking powder and salt.
2. Beat butter and sugar in large bowl for 2 minutes, until light colored and smooth. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternately with milk. Divide batter among liners, a scant 1/3 cup in each.
3. Bake at 350 degrees for about 19 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes to a rack; cool completely.
Frosting:
4. Beat sugar, butter and milk in medium-size bowl until smooth. Beat in vanilla. Tint with desired food colors. Spread about 2 tablespoons frosting over each cupcake.
nutrition facts
Calories(kcal)406
Protein(gm)4
Carbohydrate(gm)48
Fat, total(gm)24
Cholesterol(mg)96
Saturated fat(gm)14
Dietary Fiber, total(gm)1
Sodium(mg)147