We couldn’t do cupcakes without including chocolate. This one has all the qualities of a chocolate brownie and a chocolate cupcake. We went with the original Wilton’s buttercream for the frosting, subbing butter flavored Crisco, and an extra tsp. of vanilla. Here’s what you’ll need:
- 2 eggs
- 1/2 cup butter
- 1 Cup sugar
Blend in mixer until fully combined.
Next:
- 2 tsp. vanilla
- 1/2 cup heavy whipping cream
- 1/2 cup of cocoa
Add to mixer, blend well.
Lastly:
- 1/2 tsp. salt
- 1 1/4 tsp. baking powder
- 1 1/3 cup flour
Add last ingredients to mixer, fully combined, and scoop into cupcake molds, or papers, and bake at 350 for 12-15 minutes. Let cool.
For the frosting
- 1/2 cup butter flavored Crisco
- 1/2 cup butter
- 2 tsp. vanilla
- 2/3 cup of cocoa powder
- 4 cups powdered sugar
Mix in stand mixer, until smooth, then pipe onto cooled cupcake with desired frosting tip.
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