OLD-FASHIONED CHOCOLATE BUTTERMILK CUPCAKES
Super moist and fluffy old-fashioned chocolate buttermilk cupcakes topped with chocolate buttercream frosting!
Provided by Ashley Manila
Categories Dessert
Time 33m
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake liners and lightly spray the liners with non-stick spray. Set aside.
- Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
- In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
- In a large bowl whisk together the eggs, yolk, sugar and vanilla together, beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined. Fill each cupcake liner 3/4 of the way full with batter (You will have enough batter to make more than 12 cupcakes). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Repeat with remaining batter. Cool cupcakes completely before frosting.
- Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
- Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the buttermilk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
- Frost cooled cupcakes and top with any decorations if desired.
- Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.
CHOCOLATE BUTTERCREAM FROSTING
Provided by Ina Garten
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING
Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.
Provided by melis
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g
CHOCOLATE BUTTERCREAM FROSTING
Make homemade frosting with just a few ingredients and in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
PERFECT CHOCOLATE BUTTERCREAM FROSTING
This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.
Provided by FoodJunkie
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g
RICH CHOCOLATE FROSTING
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, rich chocolate frosting and accented with chocolate-covered strawberries. -Amy Via, North Richland, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.
Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
FLUFFY CHOCOLATE BUTTERCREAM FROSTING
Light and fluffy chocolate frosting, suggested by my friend Linda. Spread over any cake and smooth out bubbles.
Provided by Tim Tyler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 6.1 g, Sodium 7.3 mg, Sugar 15.4 g
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
Steps:
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
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