Sometimes, you just need a treat. This chocolate buttercream cupcake recipe will satisfy your cravings with a smaller batch of cupcakes!
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1/4 cup boiling water
3 tablespoons unsweetened cocoa
6 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons sugar
1 Half Stick (1/4 cup) Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/4 teaspoon unsweetened cocoa
1/2 ounce bittersweet chocolate, melted
2 tablespoons Land O Lakes® Heavy Whipping Cream
Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
Place boiling water and 3 tablespoons cocoa into bowl; mix well. Let stand until slightly cooled.
Combine flour, baking powder and salt in another bowl; set aside.
Place sugar and 1/4 cup butter into bowl; beat at medium speed until creamy. Add egg; beat until well mixed. Stir in vanilla. Add flour mixture; beat at low speed just until combined. Add cocoa mixture; beat until well mixed.
Spoon batter evenly into prepared muffin pan cups. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.
Beat 1/4 cup butter in bowl until creamy. Beat at low speed, gradually adding powdered sugar, 1/4 teaspoon unsweetened cocoa and salt. Add melted chocolate and whipping cream; beat until mixed.
Frost or pipe buttercream onto cooled cupcakes.
Love to bake, but end up finishing every crumb yourself? These small batches of desserts satisfy the enjoyment of baking and the craving for something sweet.