Chocolate Cupcakes makes 1 dozen regular or 3 dozen mini
- 2 TBS. butter, softened
- 3/4 cup organic sugar
- 1 egg
- 1 egg white
- 1/3 cup buttermilk
- 1/3 cup water, room temperature
- 1 tsp. pure vanilla extract
- 1 1/2 cups unbleached, all-purpose flour, sifted
- 1/2 cup baking cocoa
- 3/4 tsp. baking soda
- 1/2 tsp. salt
Preheat the oven to 375 degrees and place liners in the muffin tin.
In a large bowl, beat together the butter and sugar lightly. Add the egg and egg white, one at a time, beating gently after each addition.
In a measuring cup, add the buttermilk and water. Stir in the vanilla. Beat this into the sugar mixture.
In a separate bowl, stir together the flour, cocoa, soda and salt. Gently and slowly beat this into the master mixture until fully incorporated.
Fill the liners 2/3 of the way full and bake cupcakes for 18-20 minutes if regular size, and 10-12 minutes for mini size.
Cool completely on a wire rack before frosting.
Cream Cheese Frosting
- 4 oz. cream cheese, softened
- 3 cups powdered sugar
- 1 TBS. milk
- 2 tsp. pure vanilla extract
Beat together all of the ingredients in a bowl until smooth and creamy. Frost cupcakes in a swirl and top with a small chocolate egg.
Perfect and ready for Easter!