Home Easter DIY - Ideas Chocolate Cupcake with Buttercream Frosting | Easter Cupcakes Concepts | Baked Favourites

Chocolate Cupcake with Buttercream Frosting | Easter Cupcakes Concepts | Baked Favourites


This chocolate cupcake recipe is unbelievably moist and decadent. The cupcakes are iced with a velvety chocolate buttercream frosting. Additionally take a look at methods to make some cute Easter themed cupcake toppers. These will probably be an incredible addition to your desserts and candy treats!
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Chocolate Cupcake Recipe


1½ cups All Function Flour
½ cup Cocoa Powder
½ tbsp Instantaneous Espresso Powder
½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup White Granulated Sugar
2 Eggs (massive)
½ cup Vegetable Oil
1 cup Buttermilk
1 tbsp Vanilla Extract
½ cup Chocolate Chips


– In a medium-sized mixing bowl mix the sugar, eggs, oil, buttermilk and vanilla.
– In a bigger mixing bowl sift collectively the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
– Make a properly form within the dry components and pour within the moist components.
– Mix the 2 calmly, scraping down the edges and the underside of the blending bowl.
– Line a cupcake tin with 12 liners and fill every ⅔ of the way in which full with the cupcake batter.
– Bake in a 325F/160C oven for 20-22 minutes or till a toothpick comes out clear when inserted within the centre of the cupcake.
– Depart the cupcakes to chill within the tray for five minutes after which take away from the tray and switch to a wire rack to chill utterly earlier than adorning.

Chocolate Butter Cream Frosting


1 cup/ 2 sticks Butter
5 cups Icing Sugar/Confectioner’s Sugar
½ cup Cocoa Powder
½ – 1 cup Milk
1 tsp Vanilla Extract


– In a bigger bowl add the room temperature butter and utilizing a hand mixer (you should use a stand mixer as properly) beat on excessive pace for about 5 minutes till the butter is smooth, has virtually doubled in quantity and has turned a lightweight pale-yellow color.
– Shift the icing/confectioner’s sugar and add the sugar in thirds, beating in-between till utterly included. With the final addition of the icing sugar add within the cocoa powder.
– The buttercream will probably be very thick, flip the mixer on low pace and add the vanilla extract after which the milk, 1/4 cup at a time. If wanted, you may add greater than half cup too till you attain the required consistency
– Preserve beating the buttercream for an additional 2 minutes until mild and fluffy.
– Pipe onto your cooled cupcakes.



1 Cup Milk
1 tbsp Lemon Juice or Vinegar


– Combine the lemon juice or vinegar with the room temperature milk and put aside for 10 minutes. After 10 minutes the milk needs to be lumpy. That is an prompt strategy to make the right substitute for buttermilk.

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