DARK CHOCOLATE CUPCAKES WITH QUICK CHOCOLATE BUTTERCREAM FROSTING!

 

  • Cooking Time: 15-20 min
  • Servings: 20-24 cupcakes
  • Preparation Time: 30 min

Ingredients

  • 2 cups Flour
  • 1 cup cocoa
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup hot water
  • paper cupcake pan liners
  • FROSTING (makes 4 cups)
  • 1 cup unsalted butter (2 sticks)
  • 6 ounces bittersweet chocolate
  • 2 cups marshmallow cream,
  • 3/4 teaspoon vanilla extract
  • 6 table spoons confectioners sugar
  • small pakage raspberrys (opt)

Directions

  • heat oven to 325F
  • Combine all dry ingredients, flour, cocoa, sugar, baking powder & soda, together in a large bowl.
  • Add all the wet ingredients, eggs, sour cream, oil, vanilla, and hot water.
  • Mix together with a wooden spoon until smooth.
  • Spoon into cupcake pans.
  • Bake for 15-20min check with toothpick if it comes out clean they're done!
  • let totally cool on baking rack before frosting.
  • For frosting, using a mixer set on med-high speed, beat butter and chocolate until fluffy. (Chocolate should be melted but slightly cooled)
  • Reduce speed to med, add marshmallow cream, vanilla, sugar.
  • Increase speed back to med-high, scrape down sides of bowl occasionally until smooth and fluffy.
  • Chill for 20 min before using.
  • top frosted cupcakes with one raspberry (opt)

Notes

Categories: Cupcakes  Frosting 
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