Ingredients
24
24 servings
- •2 ½ cups all-purpose flour
- •2 cups white sugar
- •⅓ cup unsweetened cocoa powder
- •1 teaspoon baking powder
- •¼ teaspoon salt
- •1 cup vegetable oil
- •1 cup buttermilk
- •2 eggs
- •1 teaspoon vanilla extract
- •2 teaspoons baking soda
- •1 cup hot water
- •⅔ cup shortening
- •½ cup white sugar
- •⅓ cup milk
- •1 tablespoon water
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •½ cup confectioners' sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutritional Facts
Per 24 servings
- Calories: 284
- Carbohydrate: 35g
- Fat: 16g
- Fiber: 1g
- Protein: 3g
- Sugar: 24g
Related Recipes
Cream-Filled Cupcakes
Chocolate Cupcakes
Filled Cupcakes with Cocoa Frosting
Chocolate Snack Cupcakes
Chocolate Cupcakes
Creamy Chocolate Cupcakes
Chocolate Cupcakes with Caramel Frosting
Super Easy Chocolate Cupcakes
Vanilla Cupcakes
Hot Chocolate Cupcakes
Dark Chocolate-Cherry Cupcakes
