Chocolate Cupcakes with Chocolate Buttercream Frosting

These simple Chocolate Cupcakes are perfect in flavor and texture, paired with chocolate buttercream frosting and a short video tutorial on how to frost cupcakes like a pro!

Cakes and cupcakes are some of the most popular recipes on TBFS.  Don’t miss our German Chocolate Cake (or cupcakes) or our classic Yellow Cake with Chocolate Frosting.

What I LOVE about this recipe:

It’s a classic: A classic treat that everybody loves, and this homemade recipe is killer!

The frosting: Although I love a great moist and delicious homemade chocolate cupcake, the frosting is my favorite part, and this chocolate buttercream does not disappoint!  I don’t know how you like your cupcakes, but I like mine to have a 2:1 frosting/cupcakes ratio.

How to Make Chocolate Cupcakes:

  • Preheat oven to 350 degrees F. Prepare muffin tins with 24 paper liners.
  • In large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes.
  • Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Add eggs and eggs yolks, mixing after each addition, just until combined.
  • Stir in cocoa mixture and then milk. Slowly mix in flour and stir until combined.

Four process photos for making chocolate cupcake batter in a mixing bowl.

  • Divide batter evenly among the 24 muffin cups, filling each cup about 2/3 full. Bake for 18-20 minutes or until toothpick inserted into center comes out clean.

A muffin tin with baked chocolate cupcakes next to a bowl of chocolate buttercream.

Pro Tip:

Use room temperature ingredients, particularly eggs.

Eggs at room temperature (as opposed to cold from the fridge) are fluffier and will emulsify in the batter better, which will help the cupcakes bake and rise properly. A trick for bringing eggs to room temperature quickly is to run hot water over them for one minute, or let them sit in a bowl of warm water for 5 minutes.

Frosting  Cupcakes:

If you want to get that perfect swirl on the top of a cupcake, use a piping bag and frosting tip. My favorite tip is a Wilton 1M.

And since I really love ya’ll I’ll share this very amateur video I made yeas ago for how to frost cupcakes. I made it when I was 9 months pregnant and while it’s embarrassing and not the best quality, I do talk about my three favorite decorating tips and show how to frost cupcakes with them!

Make Ahead And Freezing Instructions:

To make ahead: The cupcakes and the chocolate buttercream frosting can both be made ahead of time. Allow the cupcakes to cool completely, and then store them in a ziplock freezer bag. Freeze for up to one month. I like to frost the cupcakes when they are frozen because they’re easier to frost.

To freeze: Freeze your cupcakes before frosting them. Frosting cupcakes is so much easier when they are frozen.  Cupcakes thaw quickly so even if you want to serve them an hour or two after frosting, it shouldn’t be an issue. You could also freeze frosted cupcakes, but I suggest flash-freezing them on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

A chocolate cupcake with chocolate frosting and a big bite taken out of it.

Consider trying these popular cupcake recipes:
  • German Chocolate Cupcakes
  • Chocolate Cupcakes with Oreo Cream Frosting
  • Homemade Funfetti Cupcakes
  • Caramel Filled Chocolate Cupcakes
  • Reese’s Peanut Butter Cupcakes
  • Pumpkin Cupcakes with Cinnamon Cream Frosting

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Chocolate cupcakes with buttercream frosting and sprinkles on top, lined up on a grey board .

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Chocolate Cupcakes with Chocolate Buttercream Frosting

These simple Chocolate Cupcakes are perfect in flavor and texture, paired with chocolate buttercream frosting and a short video tutorial on how to frost cupcakes like a pro!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24
Calories 295kcal
Author Lauren Allen

Ingredients

For the cupcakes

  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup butter , melted
  • 1/3 cup oil (vegetable or canola oil)
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup evaporated milk or half & half or heavy cream
  • 1 3/4 cups all-purpose flour

For the Buttercream Frosting:

  • 1 cup butter , softened
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 Tablespoon milk
  • 2-3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Prepare muffin tins with 24 paper liners.
  • In large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes.
  • Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Add eggs and eggs yolks, mixing after each addition, just until combined.
  • Stir in cocoa mixture and then milk. Slowly mix in flour and stir until combined.
  • Divide batter evenly among the 24 muffin cups, filling each cup about 2/3 full. 
  • Bake for 18-20 minutes or until toothpick inserted into center comes out clean. Remove from oven and let cool for a few minutes before transferring to wire rack to cool.

For the Frosting:

  • Beat butter for two minutes. Add vanilla extract, cocoa powder and milk and beat again until smooth. Slowly add powdered sugar until you reach your desired frosting consistency.
  • Pipe frosting onto cooled cupcakes and top with sprinkles!

Notes

To make ahead: The cupcakes and the chocolate buttercream frosting can both be made ahead of time. Allow the cupcakes to cool completely, and then store them in a ziplock freezer bag. Freeze for up to one month. I like to frost the cupcakes when they are frozen because they’re easier to frost.

To freeze: Freeze your cupcakes before frosting them. Frosting cupcakes is so much easier when they are frozen.  Cupcakes thaw quickly so even if you want to serve them an hour or two after frosting, it shouldn’t be an issue. You could also freeze frosted cupcakes, but I suggest flash-freezing them on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Nutrition

Calories: 295kcal | Carbohydrates: 34g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 230mg | Potassium: 86mg | Fiber: 1g | Sugar: 24g | Vitamin A: 470IU | Calcium: 18mg | Iron: 1.1mg

 

Cupcake recipe adapted from Cooking Classy.

I originally shared this recipe February 2015. Updated May 2020 with process photos and additional tips.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Chocolate Cupcakes with Chocolate Buttercream Frosting appeared first on Tastes Better From Scratch.

Weekly Menu Plan {Number 10}

Weekly menu plan number 10 is here! Full of light and tasty dinner recipes that are full of flavor and deliciousness plus breakfast on Saturday. A dessert is added in to the menu plan for a sweet treat! 

These are my top recipes this week and you can’t get any better. With my Cajun Shrimp and Sausage Skillet, Strawberry Avocado Salad with Poppyseed Dressing and even Easy to Make London Broil you will have a week of amazing meals! 

Weekly Menu Plan {Number Ten}

This menu plan is all ready for you to print the grocery list, shop and make each meal each day. It is that simple! You can’t go wrong with these popular favorite recipes of mine. They are ranked number 1 for good reason! Comforting, savory and full of flavor is what you will enjoy this week. 

Dinner should be together as a family and that is what I am hoping to help you provide. Quick and easy meals without the hassle of choosing recipes and then having to make your own grocery list. Take this weekly menu plan and grocery list printable for an easy week with less stress. This helpful menu plan is here for you! 

Chicken and dumplings photo with Monday written overtop.

Chicken and Dumplings

Chicken and dumplings is all I can think about now that the weather is cooling off, and today I’m sharing with you one of my favorites. This scrumptious one-pot meal is full of creamy chicken and veggies and sure to become one of your favorites too!

Calzone photo with Tuesday written on top of the photo.

Incredible Homemade Calzone

This homemade Calzone is a delicious Italian favorite! Pizza dough is filled with cheese, meats, and vegetables and baked until golden. No one will be able to resist this classic!

Cajun shrimp and sausage vegetable skillet with the Wednesday weekly menu plan over top.

Shrimp and Sausage Vegetable Skillet

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies. This makes a great low carb meal and is also great for meal prep! 

Strawberry avocado spinach salad with creamy poppyseed dressing with Thursday written overtop.

Strawberry Avocado Spinach Salad with Poppyseed Dressing

Fresh strawberries, sliced avocados, slivered almonds and sprinkled with feta cheese all tossed with a spinach salad then drizzled poppyseed dressing mixed together for the final touch. This strawberry avocado spinach salad is one everyone is raving about!

Sausage spinach and egg breakfast taquitos photo with Saturday written over top.

Sausage, Spinach and Egg Breakfast Taquitos

A baked taquito that is crispy on the outside and loaded with flavorful breakfast ingredients on the inside.

London Broil photo with Sunday written over top.

Easy London Broil

London Broil is a perfectly tender piece of meat after being marinated in a liquid mixture with spices and seasoning then broiled in the oven. A decadent dinner made easy!
Cinnabon cinnamon roll cake with dessert lettering over top.

Cinnabon Cinnamon Roll Cake

Cinnamon Roll Cake is a cinnamon roll turned into a gooey gooey delicious cake! Swirled with buttery brown sugar cinnamon and topped with a glaze… this is the BEST cake EVER! 

Printable Shopping List:

I made this as easy as possible by even providing a FREE shopping list that is easy to print and makes your grocery shopping days much easier.

  • Monday Dinner: Chicken and Dumplings 
  • Tuesday Dinner: Incredible Homemade Calzone
  • Wednesday Dinner: Shrimp and Sausage Vegetable Skillet
  • Thursday Dinner: Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing
  • Saturday Breakfast: Sausage, Spinach Egg Breakfast Taquitos
  • Sunday Dinner: Easy London Broil
  • Dessert: Cinnabon Cinnamon Roll Cake

This week the weekly menu plan is focused on my popular recipes. Shop at home with a few of my favorite meal plans that our family loves. These meals are rich in flavor and all ages love! See what recipes you will enjoy this next week with this delicious and simple pantry item meal list.

Click Here for the Grocery List Printable

Weekly Menu Plan grocery list that you can print.

Click Here for the Grocery List Printable

Post Updated on May 8, 2020 

Originally Posted on August 22, 2015

 

 

 

10 Mother’s Day breakfasts you can’t go wrong with

I might seem like a nice person. But I gave my mother hell when I was a teenager. So as an adult, I treat her very, very well. Here are the top Mother’s Day breakfasts that I’ve served up to her over the years. Always with a smile, sweet as an angel. A brat? Who me??

Planning brunch? See the 2019 Mother’s Day Brunch Ideas!

Mother’s Day recipes for breakfast

1. Blueberry Pancakes

Classic pancakes are good, BUT if you want to shoot straight to the top of her Favourite Child list, go all out and make her BLUEBERRY pancakes…

Get the recipe >>

Blueberry pancakes

2. Classic Pancakes

But you don’t have blueberries? Don’t worry! These soft and fluffy pancakes are SO GOOD, they’re guaranteed to kickstart her day the right way. Want to go all out? Add crispy bacon! Sweet-savoury is all the rage right now.

Get the recipe >>

Homemade Fluffy Pancakes

3. Scones

Make it the classic way, with butter rubbed into flour, or the quick way – Lemonade Scones! (And no, they don’t taste like lemonade.) Whichever you choose, jam and cream are mandatory. You’ll make your mum cry if you forget them!!

Get the recipe – Classic Scones or quick Lemonade Scones

Close up of Lemonade Scones with jam and crean

4. French Toast

It almost seems wrong that we get to use a few sad pieces of stale bread to make mum an amazing breakfast….It’s also so wrong when I pay $15 for French toast at trendy bistros!

Get the recipe >>

Close up of French Toast doused with maple syrup, a melting pat of butter and strawberries.

5. Omelette

If your mum is like mine and has more of a savoury rather than sweet tooth, make her a big fluffy omelette. My favourite – filled with garlic mushrooms and a little sprinkle of cheese. SO GOOD! (Errr – I’m sure mum would like it too )

Get the Omelette recipe >>

Close up of Cheesy Omelette with Garlic Butter Mushrooms

6. Quiche

If you want to aim high and impress the pants off your mum with your amazing culinary prowess, make her a QUICHE! (But actually, homemade quiche crust is super easy to make with a food processor). Fabulous for breakfast, brunch or lunch, and you can fill with anything (just replace my add ins with yours)

Get the recipe – Quiche Lorraine or Salmon Quiche

Quiches

7. Mini Quiche

If you like variety – oops, I mean, if your MUM likes variety – make mini quiche. They’re really easy if you use store bought pastry, which I do in this recipe. I’ve shared 4 different fillings, a mix of vegetarian and meat free. One bite babies!

Get the recipe >>

Platter filled with canape finger food quiche

8. Frittata

If the thought of dealing with crust is just all too hard, make her a Frittata instead. This baked frittata is super easy – anything goes, pour it all in a pan and bake. It’s basically a crustless quiche. Bonus: It freezes perfectly.

Get the Baked Frittata recipe >>

(More options – Bacon and Egg Frittata, Spanish Potato Frittata and Frittata Muffins)

Overhead photo of Baked Frittata with Roasted Vegetables cut into slices, fresh out of the oven

9. Sausage & Egg McMuffin

There is a very high prospect that this will be the RecipeTin Family Mother’s Day breakfast. It’s a long standing family tradition.

Sometimes it’s bacon & egg. Sometimes it’s sausage. Always, there’s cheese.

Get the McMuffin recipe >>

Close up of homemade Sausage and Egg McMuffin, ready to be eaten

10. Shakshuka

Eggs cooked in a lightly spiced Middle Eastern tomato sauce, very on-trend with the bistro crowd. Also known as Eggs in Hell or Eggs in Purgatory. Maybe don’t call it that when you serve your mum….

Get the Shakshuka recipe >>

(And use this insanely easy Artisan Bread for dunking, or if you don’t have yeast, make this No Yeast Bread or Irish Soda Bread)

Close up of Shakshuka Middle Eastern baked eggs in a black skillet, fresh off the stove

And to quench her thirst…

Mimosa – Champagne Cocktail

What kind of Mother’s Day would it be if she didn’t start it off with a pleasant little buzz from a champagne cocktail?? Preferably in bed! (Psst the good thing here is that you can totally get away with using good value champers. But she doesn’t need to know that.)

Get the recipe >>

Close up of sparkling Mimosa

To all the mothers of 2 legged and 4 legged babies of all varieties, wherever you are in this world (though presumably staying at home ), I hope you have a wonderful day! – Nagi x

PS I was Googling earlier today and Google tells me that the following questions are among the top things people are googling in relation to Mother’s Day. Quite insightful!

Is today Mother’s Day? Be thankful for the pop up roadside flower stands on Mother’s Day!

How do you make your mum cry on Mother’s Day? I really hope this is for HAPPY tears….!!

How do I deal with an evil mother? My eyes widened when I saw this….but then I realised, I probably would have googled this myself if I had an iPhone when I was 16!!


Life of Dozer

Imagine if DOZER delivered flowers to you for Mother’s Day….!!!

(You know I was just secretly thrilled to have an excuse to pull out his tux, right?? )

Dozer golden retriever Mother's Day tux flowers

The post 10 Mother’s Day breakfasts you can’t go wrong with appeared first on RecipeTin Eats.

Tandoori style baby corn recipe

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Tandoori baby corn

Tandoori baby corn in oven, baked with Indian spices just like we do panner. Full video, step by step pictures recipe.
Course Appetizer
Cuisine Indian
Prep Time 15 minutes
Cook Time 24 minutes
Standing time 15 minutes
Servings 3

Cup measurements

Ingredients

  • 15 Baby corn
  • 1/2 cup curd
  • 1 tsp ginger garlic paste
  • 1 tbsp besan or chickpea flour
  • 2 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp chaat masala
  • 1/2 tsp lemon juice
  • 1/4 tsp Kitchen king masala
  • 1/4 tsp ajwain
  • 1/4 tsp turmeric
  • 1 tbsp butter

Instructions

Make hung curd:

  • Take curd in a clean thin white cloth. Hang it to get rid of extra water.
  • I just kept it over a metal strainer and a bowl under to collect water.

How to cut baby corn:

  • Wash and pat dry baby corn. Trim the ends. I slit big baby corn in to 4 and small ones to 2. You can keep it whole too.

Prepare marinade:

  • Place hung curd, besan, ginger garlic paste, all the spice powders, 1 tsp butter, lemon juice, ajwain and salt in a mixing bowl.Mix to a smooth mixture.
  • Add baby corn to it and carefully coat the baby corn without breaking it. Use large bowl for this.

Bake baby corn:

  • Preheat oven at 200 deg C. Line a baking tray with aluminium foil. Grease it with butter and arrange the baby corn as single layer.
  • Bake it for 20 mins. Halfway through, take it out, brush with butter reserved and turn the tray, continue baking.
  • Once done, turn the temperature up, to 220 deg C and switch to grill mode. Put your baking tray in top rack and wait until you see browning here and there (Takes under 4 mins) and take out.
  • Keep an eye always as it can easily burnt. If your oven is small, you may even skip this step of grilling as it will brown within 20 mins. Depending upon oven, please adjust baking time.
  • Take out and slather the rest of butter all over the baby corn with brush.

Video

Notes

  • Grease the aluminium foil well as otherwise your baby corn will get stuck to it.
  • Turn over the tray halfway through for even cooking.
  • I clean baby corn by soaking in salt water plus vinegar or turmeric for 15 mins and pat dry, air dry completely before storing it.
  • If you like you can add a tbsp of cream in the marinade for rich taste. I did this but my tikka turned mild spice, so skipped mentioning it in the ingredient. If you use it, make sure to balance spice.
  • Butter adds good flavour as it gets roasted. You can use ghee or oil too.

How to make tandoori baby corn:

  1. Make hung curd: Take curd in a clean thin white cloth. Hang it to get rid of extra water. I just kept it over a metal strainer and a bowl under to collect water.
  2. How to cut baby corn: Wash and pat dry baby corn. Trim the ends. I slit big baby corn in to 4 and small ones to 2. You can keep it whole too.
  3. Prepare marinade: Place hung curd, besan, ginger garlic paste, all the spice powders, 1 tsp butter, lemon juice, ajwain and salt in a mixing bowl.
  4. Mix to a smooth mixture. Add baby corn to it and carefully coat the baby corn without breaking it. Use large bowl for this.
  5. Preheat oven at 200 deg C. Line a baking tray with aluminium foil. Grease it with butter and arrange the baby corn as single layer.
  6. Bake it for 20 mins. Halfway through, take it out, brush with butter reserved and turn the tray, continue baking.
  7. Once done, turn the temperature up, to 220 deg C and switch to grill mode. Put your baking tray in top rack and wait until you see browning here and there and take out.
  8. Keep an eye always as it can easily burnt. If your oven is small, you may even skip this step of grilling as it will brown within 20 mins. Depending upon oven, please adjust baking time.
  9. Take out and slather the rest of butter all over the baby corn with brush.

Serve with green chutney or as such

The post Tandoori style baby corn recipe appeared first on Raks Kitchen.