Ingredients
1/2 cup butter, softened1-1/2 cups sugar2 large eggs1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 cup baking cocoa1 teaspoon baking soda1/4 teaspoon salt1/2 cup buttermilk1/2 cup waterFROSTING:1/2 cup butter, softened3-3/4 cups confectioners’ sugar2 ounces unsweetened chocolate, melted2 tablespoons evaporated milk1 teaspoon vanilla extract1/4 teaspoon saltChocolate sprinkles
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.
