Chocolate Cupcakes With Multicolored Frosting

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract
• 12 ounces unsalted butter, softened
• 1 lb confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract
• gel-paste food coloring

Recipe

• 1 directions for cupcakes:.
• 2 preheat oven to 350 degrees. line standard muffin tins with paper liners; set aside. sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. scrape down the sides and bottom of bowl to assure batter is well mixed.
• 3 divide batter evenly among muffin cups, filling each 2/3 full. bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. transfer to a wire rack; let cool completely.
• 4 directions for frosting:.
• 5 beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
• 6 reduce speed to medium. add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (after every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). add vanilla, and beat until buttercream is smooth. use immediately, or cover and refrigerate for up to 3 days. (bring to room temperature, and beat on low speed until smooth before using.).