Buttercream Cupcakes
12 servings
40 minutes
Buttercream cupcakes are a classic dessert of American cuisine that delights with their delicate flavor and airy texture. Their origin dates back to the 19th century when small portioned pastries became popular due to their ease of preparation. In this recipe, chocolate and vanilla layers create a harmony of flavors, while the tender buttery dough gives them a special softness. Perfect for holidays and cozy tea parties, they will adorn any sweet table. The buttercream, which can be chosen to taste, adds richness to the cupcakes and completes their flavor composition. These cupcakes embody home warmth and sweet enjoyment that makes every moment special.
1
Preheat the oven to 180 degrees. Grease the pan with oil and sprinkle with flour.
- Butter: 110 g
2
Mix cocoa with water to form a paste. Set aside. In a medium bowl, cream together sugar and butter. Add eggs one at a time, then add vanilla. Combine flour with baking powder, add to the butter mixture and mix well. Gradually pour in milk while stirring constantly until the mixture is smooth.
- Cocoa powder: 2 tablespoons
- Water: 3 tablespoons
- Fine white sugar: 200 g
- Butter: 110 g
- Chicken egg: 2 pieces
- Vanilla extract: 2 teaspoons
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
- Milk: 100 ml
3
Set aside half of the dough in a second bowl. Add cocoa and mix well. Fill the molds 3/4 full with the dough.
- Cocoa powder: 2 tablespoons
4
Bake the cupcakes for 20–25 minutes. Once the cupcakes are completely cool, cover them with your favorite frosting.