Chocolate Cupcakes with Chocolate Buttercream Frosting

My monster cupcakes return! :)  A week ago, I posted an entry about my Halloween Treats Dry-Run.  It was a “dressed rehearsal” of sorts for the treats I intended to make for a post-halloween party we were attending.  That party was last Saturday, November 1st.  You can say that was “opening night” for my monster cupcakes.

I really didn’t do any more tweaking to the recipe.  I just made sure I filled the muffin pans just half-way to keep the batter from overflowing, which was what happened last time.  I also did away with the canned frosting and made chocolate buttercream frosting from scratch. ;)

I got the recipe for the cupcakes here and the chocolate buttercream frosting here.

Chocolate Cupcakes


1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa


1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

1.  Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together   the flour, baking powder, baking soda, cocoa and salt. Set aside.

2.  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, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

3.  Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool, in my case, chocolate buttercream frosting. ;)

Chocolate Butter Frosting


1/2 cup butter, softened (you can use margarine but the flavor will not be the same)

2 2/3 cups confectioners’ sugar

1/3 cup half-and-half cream or milk (can use unwhipped whipping cream in place of half and half)

1 1/2 teaspoons vanilla


1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium) – This is what I used!
3/4 cup unsweetened cocoa powder, sifted (for dark rich)


1.  Cream the butter in a small bowl.

2.  Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.

3.  Beat with an electric mixer, until the desired texture is achieved.

**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

I love the chocolate buttercream frosting!  If you see the amount of sugar in it, you’ll know that it’s clearly not for dieters. *wink*

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4 Responses to “Chocolate Cupcakes with Chocolate Buttercream Frosting”

  1. JMom says:

    What a treat! They look yummy :)


  2. Yummy looking cupcakes. I love those cute monster decors.

    Rach (Heart of Rachel)s last blog post..Hubby’s Birthday Celebration


  3. marites says:

    they look so tantalizingly good. am sure, the kids and the kids once would love those.


  4. […] posted a chocolate buttercream frosting recipe some time in October.  You can find it here.  For the football cake I made last Sunday, I used the butter cream icing recipe I posted about a […]

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