If you love cake batter in just about everything then you are going to love this cake batter frosting that tops this easy one bowl chocolate cupcakes that can be made with just one whisk!
The first time I made these chocolate cupcakes, I knew they were going to stick around. Perfectly fluffy and domed on top.
They have never disappointed me.
But when it comes to cupcakes, you might be thinking it might easier to just pick some up from a local bakery. But I honestly believe that making cupcakes are easy to make and with this recipe I know it’s possible for you.
These cupcakes are made in one bowl. With no mixer. Yup, I got your attention now didn’t I?
Could there be anything better? I see you shaking your head. I agree.
I was making my go to chocolate cupcake recipe, which is Hershey’s Chocolate Cake recipe, but wanted something different. Then a lightbulb went off. Make them cake batter. It was a beautiful moment in the kitchen.
You want to know the best part? I had ALL the ingredients already. It was seriously meant to be.
This frosting is to die for everyone. It starts with the best buttercream icing ever. Like break out the stretch pants and the lick the spoon when no one is looking crazy kind of good.
The second trick to these beautiful cupcakes is to make sure to whip that frosting for 8 minutes. Yup, 8 whole minutes. It makes the frosting light as a cloud, almost like whipped cream in the end. If you stick these in the fridge before serving, be sure to take them out and let them sit out at room temperature. With all that butter in the frosting, you want the frosting to soften up a bit before you take a bite.
This cupcakes deserves to be a crowd pleaser at any celebration. What comes after the appetizers and entrees? One of these. Save me one, won’t you?
If you’re new to baking and decorating cupcakes then check out these posts:
- 15 tips for perfect cupcakes
- Ultimate Guide To Decorating Cupcakes For Beginners
- Ultimate Guide To Making The Best Buttercream Icing
Want more chocolate cupcake ideas? Check out these recipes!
- Mint Oreo Stuffed Bailey’s Chocolate Cupcakes
- Milky Way Poke Cupcakes
- Peppermint White Chocolate
- Peanut butter cup stuffed chocolate cupcakes
Until next time, happy baking!
To Make These Cupcakes With Cake Batter Frosting:
- Cupcake Pan (I love Chicago Metallic)
- Cupcake liners (I use greaseproof liners)
- Kitchenaid Mixer– I use my Kitchenaid Mixer to make my frosting because it takes 8 minutes to mix.
- Cooling Rack– These are essential to have! You never want to leave your cupcakes cooling in the pans as that could cause your cupcakes to continue to bake.
- Mixing Bowls- (I have an assortment of mixing bowls but these bowls are my go to)
- Good quality whisk and spatula. These are a must and something you will use all the time!
- Angled spatula (if you do not want to use a piping bag for your frosting)
- Piping Bags- I like to use disposable 18-inch pastry bags
- Piping Tips- I use Atecco tips (for this cupcake I used the closed star tip)
Chocolate Cupcakes with Cake Batter Frosting
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting
- 5 cups powdered sugar sifted
- 5 sticks butter unsalted, softened
- 4 Tbs. heavy cream
- 4 tsp. vanilla extract
- 1 cup vanilla cake mix
- 1/2 cup sprinkles optional
1. Heat oven to 400°F. Prepare two muffin pans with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla extract beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin) to the cake batter. Fill each cupcake well with 2/3 batter.
3. Bake for 5 minutes, then reduce oven heat to 350 for an additional 17 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely.
4. For the frosting combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your vanilla extract, heavy cream, and cake batter. Beat on medium-high for 8 minutes. Stir in the sprinkles.
5. With a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with additional sprinkles. Store at room temperature.
The frosting for me makes enough for the 24 cupcakes if you like the whole big swirl of frosting on top like I do.
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