This recipe for chocolate cupcakes brings back fond memories of family celebrations and colorful creations. Originally shared with my sister-in-law Lucila, these cupcakes became a centerpiece at her son Facundo's first birthday party. The recipe, along with Lucila's creative twist, inspired laughter and admiration, and later became a trendy treat...
Ingredients
Cupcake Ingredients
self-rising flour1 1/2cups
all-purpose flour1 1/4cups
unsalted butter200g
sugar2cups
large eggs4
milk1cup
vanilla extract1tsp
Chocolate Frosting Ingredients
- unsalted butter300g
- milk2tbsp
semi-sweet chocolate250g- vanilla extract1tsp
powdered sugar2 1/4cups
Nutrition (per serving)
Calories
316.6kcal (15.83%)
Protein
3.4g (6.88%)
Carbs
42.3g (15.37%)
Sugars
31.6g (63.28%)
Healthy Fat
5.2g
Unhealthy Fat
9.6g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Cupcakes with Chocolate Frosting
Cupcake Instructions
- Step 1
Preheat the oven to 180°C (350°F). Place 12 cupcake liners in each cupcake pan.
- Step 2
In a small bowl, mix the self-rising flour and all-purpose flour, then set aside.
- Step 3
In a large bowl, beat the butter at medium speed until creamy and smooth. Gradually add the sugar and beat for 3 minutes.
- Step 4
Add the eggs one at a time, beating well after each addition.
- Step 5
Add the dry ingredients in three parts, alternating with the milk and vanilla. Beat until well incorporated but avoid overmixing.
- Step 6
Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Step 7
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Step 8
Let the cupcakes cool in the pan for 15 minutes, then remove them and allow them to cool completely before frosting.
Frosting Instructions
- Step 1
Melt the chocolate in a double boiler over low heat, stirring occasionally until smooth. Let cool for 5 minutes or until lukewarm.
- Step 2
In a large bowl, beat the butter with an electric mixer until creamy, about 3 minutes. Gradually add the milk and beat until smooth.
- Step 3
Add the melted chocolate and beat well for 2 minutes.
- Step 4
Add the vanilla and beat for another 3 minutes.
- Step 5
Gradually add the powdered sugar and beat on low speed until the frosting is creamy and reaches the desired consistency.
Nutrition (per serving)
Nutrition (per serving)
Calories
316.6kcal (15.83%)
Protein
3.4g (6.88%)
Carbs
42.3g (15.37%)
Sugars
31.6g (63.28%)
Healthy Fat
5.2g
Unhealthy Fat
9.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
Avoid overmixing the batter to keep the cupcakes light and fluffy.
Let the cupcakes cool completely before applying the frosting to prevent it from melting.
Use a piping bag for a professional-looking frosting finish.
FAQS
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
How can I make the cupcakes more colorful?
You can add food coloring to the batter or use colorful cupcake liners.
Can I substitute semi-sweet chocolate with milk chocolate?
Yes, but the frosting will be sweeter. Adjust the sugar if needed.
How do I store the cupcakes?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze the cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 3 months. Thaw them before frosting and serving.
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