My family LOVES chocolate, so proof of my love always involves a little chocolate. I have already established that this sensible mom use cake mixes and invests her time in the frosting. Ellen can be a little more rock star. Anyway you choose to make the cake part, these chocolate frostings are my two favorites. They are over-the-top yummy. Pick one to frost your chocolate cupcakes.
How to Rock Your Mix to Maximum Yumminess
For maximum deep chocolate flavor, I use 1 package of butter recipe fudge cake mix.
I add 1 8oz package of cream cheese (completely softened or you will get lumps–take it out an hour before baking or 10-20 seconds in the microwave)
1/2 cup warm water
4 large eggs
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
Blend all ingredients with a mixer for 30 seconds. Scrape sides and then mix on medium for 2 minutes. Bake in lined cupcake pan at 350 degrees for 20-23 minutes. Cool for 15 minutes before frosting.
Chocolate Syrup Frosting
8 Tablespoons (1 stick) butter
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioner’s sugar
1 Tablespoon milk
1 teaspoon pure vanilla extract
Cream the butter, cocoa powder, and chocolate syrup. Blend for 30 seconds. Add the sugar, milk, and vanilla.
Blend for 1 minute on low speed. Increase the speed to medium and beat until fluffy.
This recipe has a looser texture than the buttercream, so you may have to add a little more sugar.
Chocolate Buttercream
8 Tablespoons (1 Stick) Butter
1/2 cup unsweetened cocoa powder
3 cups confectioner’s sugar
3 to 5 Tablespoons milk
1 teaspoon pure vanilla extract
Cream the butter and cocoa powder on low speed.
Add the confectioner’s sugar, 3 Tablespoon’s milk, and the vanilla.
Blend on low for 1 minute until all of the sugar is incorporated.
Beat on medium speed until light and fluffy. If the frosting is too stiff, add the extra milk.