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Chocolate Cupcakes with Almond Buttercream Frosting

4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

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Level: Easy

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Description

This is a large batch recipe for rich chocolate cupcakes that surprisingly calls for mayo! Super moist, delicious, and perfect for a party! (Baby’s 1st birthday, anyone?)

*Note: powdered sugar and cream amounts may vary… use enough to get the consistency you want!

Ingredients

  • FOR THE CUPCAKES:
  • ¼ cups Chocolate Chips
  • ⅔ cups Cocoa Powder
  • 1-¾ cup Boiling Water
  • 2-¾ cups All-purpose Flour
  • 1-¼ teaspoon Baking Soda
  • ¼ teaspoons Baking Powder
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 1-⅓ cup Mayonnaise
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • FOR THE FROSTING:
  • 1 cup Butter, Softened
  • 3 teaspoons Pure Almond Or Vanilla Extract
  • 8 cups Powdered Sugar
  • ⅔ cups Heavy Cream

Preparation

Cake directions:

Preheat the oven to 350° F. In a small bowl, whisk together the chocolate chips, cocoa and water until smooth. In a separate bowl, whisk together the flour, soda and powder. In your mixing bowl, cream together the sugars and mayo until smooth, about 3 minutes. Beat in the eggs, one at a time, mixing well after each one. Stir in the vanilla.

Add the flour mixture alternately with the chocolate mixture, blending well after each addition (flour, chocolate, flour, chocolate, flour, chocolate, flour.) Pour into cupcake-paper-lined muffin tins, about 2/3 to 3/4 full. Bake for 20-25 minutes, depending on the size of your cupcakes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

Frosting directions:

Beat the butter until fluffy. Beat in the extract. On low, beat in the powdered sugar and cream, alternating between the two until the frosting is smooth and the consistency is what you would like!

One Comment

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favoritesoup on 5.6.2010

hands down best chocolate cupcakes EVER!!! so moist and fudgie. I made them with chocolate buttercream also and i’m going to try vanilla frosting topped with coconut! heaven!!

5 Reviews

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Stephanie Childs on 8.28.2011

Made only the frosting for my double chocolate cupcakes for a baby shower….the frosting is FAB! However, I only used 4 cups powdered sugar and a smidge more cream. Everyone RAVED about the icing!

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hartfield1 on 3.21.2011

These are the best chocolate cupcakes ever! The buttercream icing does not take 8 cups of powdered sugar. More like 6.

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Twyla on 3.9.2011

I made the frosting with a BOX mix! Yes, I know a crime. But the frosting was wonderful! Very simple, very very sweet! Can’t wait to try the cupcakes when I have more time!

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3boysandme on 2.7.2011

Moist and yummy!

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heymom on 10.9.2010

Oh. My. These cupcakes are beyond fabulous! The chocolate cupcakes are moist and chocolatey and easy to make. The frosting is a basic buttercream with almond rather than vanilla. Together a wonderful combination!!

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