Dalmatian Cupcakes

Makes 24 Chocolate Fudge Cupcakes

Ingredients

Cupcakes

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 3 tablespoons cocoa
• 2 cup all-purpose flour
• 2 cups granulated sugar
• ½ teaspoon salt
• 2 eggs
• ½ cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Frosting

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 16 oz. confectioners sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1-2 tablespoons of milk or cream 

Toppings

• Black fondant or jumbo nonpareils 
• Maraschino Cherries

Instructions

1. Mix flour, granulated sugar, baking soda, and salt together in a medium bowl.

    

2. Meanwhile, in a medium saucepan combine 1 cup of cubed unsalted butter with water and cocoa. Stirring constantly, heat mixture until it reaches a boil. Remove from heat.

    

3. Add chocolate mixture to flour mixture and mix well using a hand mixer or stand mixer with a paddle attachment. Slowly add eggs, buttermilk, and vanilla mixing well.

    

4. Prepare muffin tins with cupcake papers. Put approximately 3 tablespoon of batter in each cupcake paper or about ⅔ full. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and cool on a cooling rack.

    

5. To prepare frosting, cream butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer. When light and fluffy, add confectioners sugar and salt bit by bit until fully combined. Add vanilla and cream or milk until completely combined. If buttercream seems too thick, you may add another tablespoon of milk or cream. If it seems runny, you may add more confectioners sugar.

    

6. Frost cupcakes using your favorite tip. Add black nonpareils or small black fondant balls flattened into Dalmatian spots. Place a maraschino cherry on top.