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Home / Recipes / American

Dessert for 12

Chocolate Cupcakes with Buttercream

$3.71for 4170 minServes 12

Moist chocolate cupcakes bake from a cocoa batter, cool fully, and finish with rich chocolate buttercream frosting.

Chocolate Cupcakes with Buttercream

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 8 oz$0.40/oz typical8 oz$3.20Typical price
Eggs, 2$0.30 each typical2$0.60Typical price
Heavy cream, 3.25 oz$0.22/oz typical3.25 oz$0.74Typical price
Total for the servings shown$11.14

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Baking powder and sodaOlive and cooking oilSugar and brown sugarCornstarch, vanilla, yeast, cocoaSalt and pepperSyrups, molasses, powdered sugar

Not included in the cost.

  • 170 minstart to table
  • Involveddifficulty
  • 12servings as written
  • $typical cost tier

AmericanVegetarianKid-friendlyBudgetDesserts

Typical price

$0.93 per serving$3.71 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1/4 cup + 2 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup unsalted butter
  • 3 tbsp vegetable oil
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • heaping 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 tbsp all-purpose flour
  • 3/4 cup butter
  • 2 1/2 cups powdered sugar
  • 6 tbsp unsweetened cocoa powder
  • 2 1/2 tbsp heavy cream
  • 1 tsp vanilla extract

Steps

  1. Heat the oven to 350 F and fill a 12-cup muffin pan with paper liners.
  2. Whisk the cocoa powder with the boiling water in a small bowl and let it cool slightly.
  3. Beat the butter, oil, sugar, vanilla, and salt, then beat in the egg, egg yolk, cream, and cocoa mixture.
  4. Mix in the flour until just combined, divide the batter among the cups, and bake for 18 to 22 minutes.
  5. Cool the cupcakes in the pan for 10 minutes, then cool them completely for about 60 minutes.
  6. Beat the butter, powdered sugar, cocoa, cream, and vanilla until fluffy, then frost the cooled cupcakes.

Plan around it

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