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White Lily

Favorite Chocolate Cupcakes


15 min


35 min


24 cupcakes


Cupcakes 2 large eggs
2 cups White Lily® Enriched Bleached All Purpose Flour 2 tsps. vanilla extract
2 cups sugar 1 cup boiling water
3/4 cup unsweetened cocoa powder Chocolate Buttercream Frosting
1 tsp. baking soda 1/2 cup butter, softened
1 tsp. salt 1/2 cup unsweetened cocoa powder
1/2 cup butter, melted 3 cups sifted powdered sugar
1/4 cup Crisco® Pure Vegetable Oil 3 to 4 tbsps. milk
1/2 cup buttermilk 1 tsp. vanilla extract


  1. 1.
    HEAT oven to 350º F. Line 24 muffin cups with paper or foil liners.

  2. 2.
    WHISK together flour, sugar, cocoa, soda and salt in large bowl. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.

  3. 3.
    DIVIDE batter among muffin cups. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely.


  5. 1.
    BEAT butter and cocoa in large bowl with electric mixer at medium high speed until creamy. Add sugar, 3 tablespoons milk and vanilla. Beat on low speed until blended. Beat on medium speed until light and fluffy. Add more milk if frosting is too thick.