Chocolate Cupcakes with Buttercream Frosting Recipe

We love cupcakes in the house. These Chocolate Cupcakes with Buttercream Frosting are fun to make and they look so nice on a dessert table. When I make them they are popular with my young nieces and my dad. They can't only eat one, they go for seconds and even ask to bring some home after the party. If you make them, make sure you bake a double batch!

Decorating cupcakes is something that I really enjoy to do. Years ago I bought a cupcake decorating set and have been using it a lot. For this frosting I made a buttercream frosting and added couple drops of food coloring to have a nice, light pink color. You can use any color that you like. I like to use a large tip for cupcakes and just swirl the icing on top of the cupcakes. It's always good to practice couple times before you serve your cupcakes to guests. And don't forget to involve kids, they love to bake and help decorate. Mine still do even if they are older.

If you want to offer cupcakes to friends and family they look great in these gift boxes that I found at Dollarama:

CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING

Ingredients:

Cupcakes:

2 eggs

½ cup sugar

½ cup skim milk

¼ cup sour cream 14%

1/3 cup vegetable oil

1 tsp Club House Pure Vanilla Extract

1 ½ cup all-purpose flour

1/3 cup cocoa

2 tsp baking soda

½ tsp salt

Icing:

½ cup butter, soft

4 cups powdered sugar 

6-7 tbsp skim milk

Club House Red Food Colour

Cake Mate Sugars Sprinkles

Directions:

1- Preheat the oven to 350F (180 C). Line a 12 cup muffin tray with paper baking cups.

2- In a large bowl combine the eggs and sugar. Mix with an electric hand mixer for one minute at high speed.

3- Add milk, sour cream, oil and vanilla extract and mix for 30 seconds at high speed.

4- In a small bowl sift the flour, cocoa, baking soda and salt. Add this mix to the wet mix. Mix for two minutes starting at low speed and increase to high speed.

Scoop the batter into muffin tin.

5- Bake for 18 to 20 minutes; until a toothpick inserted in the middle comes out clean. Cool at room temperature for one hour before frosting.

6- Icing: In a large bowl mix the butter, powdered sugar and milk. With a hand mixer starting at low, combine. If the frosting is too thick, add milk. If frosting is too thin, add powdered sugar. Add a few drops of red food colouring to make the icing pink.

7- To frost the cupcakes: use a piping bag and a piping tip to decorate the cupcakes or frost with a knife.

8- Decorate with sugar sprinkles.