If you are like me, sometimes you just crave chocolate and one Hershey Kiss isn’t going to do the trick. So that is why I make these chocolate cupcakes with chocolate buttercream frosting. Sometimes you just have to go all out on the chocolate to really satisfy that craving.
These cupcakes are super easy considering I kind of cheat by using Duncan Hines Devil’s Food cake mix from the box for the cupcakes. I have tried to make cake from scratch and I stink at it. It never comes out as good as the mix from a box. So sometimes I say why mess with perfection.
The frosting is super easy. After working in a bakery while in high school, I came to love buttercream frosting. So I was on a mission to find a super easy but tasty buttercream frosting. I shouldn’t be surprised that it came from one of my favorite stores, Williams-Sonoma. I love that store. I could spend all day in that store looking at all the cool gadgets I would love to have if I had unlimited funds!
Don’t worry these cupcakes with the chocolate buttercream frosting are kid approved. Our really good friends have a three- old little boy that we adore and he loves these cupcakes. So if a three-old loves them they can’t be that bad!
What is your favorite chocolate treat?
Chocolate Buttercream Frosting
Photo: The Comforting Cook
Recipe: Williams-Sonoma
Easy Chocoloate Buttercream Frosting
Ingredients:
- 8 oz. unsweetened chocolate, chopped
- 6 cups confectioners’ sugar
- 16 Tbs. (2 sticks) unsalted butter
- 6 Tbs. milk, plus more, if needed
- 2 tsp. vanilla extract
- 1/4 tsp. salt
* I usually half this recipe to make 18 regular size cupcakes.
Directions:
Have all the ingredients at room temperature.
Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.
