Go Back
+ servings

Chocolate Cupcakes

The combination of sweet almond vanilla frosting over moist chocolate cake is enough to make my mouth water... but then add in the slight crunch of a delicious Heath chip that melts away to a rich buttery goodness and well... it's just about perfection.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes
Servings: 6 servings
Author: Amanda Rettke--iambaker.net

Ingredients

  • 3 tablespoons butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ⅓ cups all-purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt

Instructions

  • Preheat oven to 350°F. Line muffin tins with cupcake liners.
  • Sift together flour, baking powder, baking soda, cocoa, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add vanilla. Combine. Add flour mixture alternately with the milk. Mix well.
  • Fill the muffin cups ¾ full. Bake for about 15 minutes.