Ingredients
Scale
Cupcakes
- 2 large eggs, eeparated
- 1/2 cup crisco
- 1 tsp vanilla extract
- 1 1/4 cup granulated sugar
- 1/2 cup dark chocolate cocoa
- 1 cup hot water
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
Chocolate Buttercream
- 1 cup salted butter, softened
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 1/2 cup cocoa
- 1/3 cup milk
Instructions
- Preheat oven to 350 degrees and line a 12 count muffin pan with cupcake liners.
- Using 2 mixing bowls, separate the egg whites into one bowl and yolks into the other.
- Using a hand mixer, beat the egg whites until foamy and stiff, set aside.
- Add crisco, vanilla, sugar and cocoa to bowl with the egg yolks, beat until combined.
- Slowly pour in hot water while mixing, combine well.
- Add in flour, baking soda and baking powder, mix until combined.
- Add egg whites to chocolate cake mixture, using a spoon or spatula gently fold in until no whites are visible.
- Divide batter into cupcake liners, filling each around 3/4 full.
- Bake for 16 – 18 minutes, if toothpick comes out clean they are done.
- Let cool completely before frosting.
- Once ready to frost, add softened butter, powdered sugar, vanilla, cocoa and milk to mixing bowl.
- Beat until combined and creamy.
- Spread or pipe on to the cooled cupcakes.
- Enjoy immediately or store in an airtight container and refrigerate.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert