Ingredients

The following ingredients have 30 Servings
  • 1 1/2 cups unsalted butter (3 sticks, softened)
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 6 eggs
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/3 cups buttermilk
  • 1/4 cup unsweetened cocoa powder
  • 1 batch of my Strawberry Buttercream Frosting recipe HERE

Instruction

  • In a large mixing bowl cream together the butter and sugar.
  • Add vanilla and beat again.
  • Add eggs, one at a time, beating well after each addition.
  • Mix together flour, baking powder and salt in a separate bowl.
  • Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
  • Divide the batter in half in two separate bowls. Set one bowl aside. Beat cocoa powder into the batter in the other bowl, until just combined.
  • Line a lightly greased muffin pan with cupcake liners.
  • Fill each section about a third full with chocolate cake batter. Then top the chocolate cake batter with the same amount of vanilla cake batter. Each section should be about 2/3 full.
  • Bake in a 350° oven for 18-25 minutes, or until a toothpick comes out clean.