Egg-Free Chocolate Cupcakes
By: Rianne
Published: Friday, December 3, 2010 - 3:49pm

Ingredients




chocolate cupcakes:
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups whole milk
1 cup butter, melted
4 teaspoons honey
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
chocolate buttercream frosting:
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/2 cup whole milk*
1 teaspoon vanilla extract

Preparation

1 To make the cupcakes: 2 Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 20 to 25 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating. 3 To make the frosting: 4 Start out with 1/3 cup of milk and add more milk to your desired consistency 5 In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

Comments:
unpizzicodime

This cupcakes look amazing! I will try the recipe, probably only changing the butter cream on the top... Thanks!