Ingredients

The following ingredients have 24 Servings
  • 1 cup butter
  • ½ cup water
  • ¼ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • ½ cup buttermilk (*)
  • 2 eggs
  • 1 teaspoon vanilla
  • 6 Tablespoons milk
  • ¼ cup unsweetened cocoa powder
  • ½ cup butter
  • 4½ cups powdered sugar
  • 1 teaspoon vanilla

Instruction

  • Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans.
  • In a small saucepan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside.
  • In a separate bowl, combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture to dry ingredients in bowl. Stir until blended, being careful to not over-mix. Pour batter into cupcake liners (a little less than 2/3 full, no more than 2/3 full or they will sink in the middle).
  • Bake for 18-20 minutes or until done. They will be moist- make sure that you don't overcook them! Cool completely.
  • In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat.
  • Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.
  • This frosting is different than other frostings because it's a "pour-on frosting." It is not a spread or pipe-on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it's ready. If it spreads too far, stir for a little longer.