The unfortunate part of the military is leaving behind great friends, but they are always with us in spirit. Hope you enjoy this tried and tested recipe, especially you chocolate fans. Sending out this virtual cupcake to friends and family whose birthdays we’ve missed!
Chocolate Cupcakes with Chocolate Buttercream Frosting & Heath Bar Sprinkles
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 tablespoon pure vanilla extract
Heath Bar Bits (can find in the baking section)
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium bowl.
Mix in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes.
2. Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes. Let cool in tins on wire racks. Yield: 18 cupcakes.
Chocolate Buttercream Frosting
3 3/4 cup confectioners sugar, sifted
1 stick butter, softened
3 Tablespoons milk
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted and cooled
1. In a large bowl, combine confectioners sugar, butter, milk and vanilla.
2. Beat at medium speed 1-2 minutes or until creamy. Add chocolate and beat until well blended. If necessary, add 1 Tablespoon at a time to reach desired spreading consistency. Yield: 12 cupcakes. Frost cupcakes, sprinkle each cupcake with heath bar bits.
COOK’S NOTES: I made 1 1/2 times the recipe for the frosting because I like to have enough to pipe on there.