By Aggieskitchen
Share these amazing and easy Candy Cane Chocolate Cupcakes with family and friends during the holiday season.
Candy Cane Chocolate Cupcakes
Ingredients:
One-Bowl Chocolate Cupcakes
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 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 teaspoon pure vanilla extract
Easy Vanilla Frosting
- 1 1/2 sticks of butter, room temperature
- 2 1/4 confectioners sugar.
- 1 tsp of vanilla
- splash of milk
Directions:
One-Bowl Chocolate Cupcakes
- Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Easy Vanilla Frosting
- Combine ingredients in a mixer, mix for about 4 minutes until smooth.
- Top with crushed candy canes. (To crush, place candy canes or candy cane pieces in small ziplock bag. Using a the handle of a knife gently crush candy canes into small pieces.)
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