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Fudgy Chocolate Cupcakes with Two-Tone Roses
Course:
Dessert
Cuisine:
American
Prep Time:
25
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
24
cupcakes
Calories:
356
cal
Author:
Ashley Fehr
These Fudgy Chocolate Cupcakes with Two Tone Roses are a fun, pretty dessert for Mother's Day or Valentine's Day.
Print Recipe
Ingredients
2
cups
sugar
1 3/4
cups
all purpose flour
I used whole wheat
3/4
cup
unsweetened cocoa
1 1/2
tsp
baking powder
1 1/2
tsp
baking soda
1
tsp
salt
2
eggs
1
cup
milk
I used 1%
1/2
cup
vegetable oil
2
tsp
vanilla extract
1
cup
boiling water
Frosting:
1 1/2
cups
butter
room temperature
2
tsp
vanilla
5
cups
powdered icing sugar
2-3
tbsp
milk
gel icing color as desired
see pictured below
Instructions
Line two muffin pans with paper liners (for 24 cupcakes) and preheat the oven to 350 degrees F.
In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt with a whisk.
Add eggs, milk, oil and vanilla and whisk well, until completely combined.
Add boiling water and whisk slowly until smooth -- the batter will be thin.
Pour batter into muffin cups, about ⅔ full.
Bake for 18-22 minutes (I baked mined exactly 18 minutes and they were perfect).
Remove from oven and set aside to cool before frosting.
FrostingIn the bowl of a stand mixer, beat butter until smooth.
Add vanilla and one cup powdered sugar. Beat on low until combined. Continue adding sugar, one cup at a time, and beating on low until combined.
When all sugar has been added, beat on medium-high for 2-4 minutes, until smooth and fluffy, adding milk if needed to reach desired consistency.
Do not refrigerate before piping as it will stiffen as it's cooled.
Nutrition
Calories:
356
cal
|
Carbohydrates:
50
g
|
Protein:
2
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Cholesterol:
45
mg
|
Sodium:
289
mg
|
Potassium:
105
mg
|
Fiber:
1
g
|
Sugar:
41
g
|
Vitamin A:
390
IU
|
Calcium:
37
mg
|
Iron:
0.9
mg