Dutch Chocolate Cupcakes with Pink Frosting
An easy chocolate cupcake recipe adapted from Magnolia bakery. Make sure to use Dutch processed cocoa powder.
Servings 28
Cost 5
Ingredients
- 2 cups cake flour (230 grams)
- 1 cup Dutch process cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter, softened (170 grams)
- 1 ½ cups light brown sugar (300 grams)
- ½ cup sugar (100 grams)
- 3 large whole eggs at room temperature
- 1 ½ teaspoon vanilla
- 1 ½ cups buttermilk or milk mixed with a little lemon juice
- ⅓ cup mini chocolate chips (optional)
Pink Frosting
- 8 tablespoons butter, softened (114 grams)
- 2 cups powdered sugar (240 grams)
- 1 pinch salt
- 2-4 tablespoons of milk
- 1 teaspoon of vanilla
- 1 drop red food coloring, or as many as it takes for pink
Instructions
- Preheat oven to 350 degrees F. Line 28 muffin cups with paper liners.
- Mix together the flour with the cocoa powder, baking soda, and salt.
- Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add both sugars. Beat for about 3 minutes. Beat in the eggs, one at a time. Beat in the vanilla. Using lowest speed of mixer, add flour and milk alternately. Add mini chocolate chips if using
- Divide the batter equally among the muffin cups (about ⅔ full). Don't be tempted to overfill. Bake until the centers of the cupcakes spring back when pressed gently, about 22-25 minutes. Cool on a rack for 10 minutes then remove from the tin and cool completely before frosting.
- Frosting: Mix the butter and powdered sugar together in bowl of a stand mixer using low speed. Add a little of the milk to soften and continue beating until mixture comes together. Add vanilla. Add milk 1 tablespoon at a time until you get the consistency you want. Beat until light and fluffy. Add a drop or two of red food coloring.
- Frost the cupcakes then decorate with chocolate sprinkles and stemmed cherries.