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Chocolate Cupcakes with Chocolate Buttercream and Chocolate Sprinkles

Ingredients

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1/2 cup boiling water
  • 1 box instant chocolate pudding

frosting

  • 1 stick butter
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla

Instructions

  • Pre-Heat oven to 350°F. Line muffin pan for 24 cupcakes.
    Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla and pudding; beat on medium speed of stand mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared muffin pans.
     Bake 25 to 30 minutes. Cool on a wire rack.

Frosting

  • Add butter and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency.
    Add small amount additional heavy cream, if needed. Stir in vanilla.
    Place in a piping bag with a large round tip.  Pipe large dots allover each cupcake.  Top with sprinkles if desired.