Arrange these cupcakes to form the age that's being celebrated.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line mini muffin tins with baking cups. Sift flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon salt into a large bowl. Mix in eggs, warm water, buttermilk, oil, and vanilla, scraping down sides of bowl, until smooth, about 3 minutes.

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  • Working in batches, divide batter evenly among cups, filling each two-thirds full. Bake, rotating tins halfway through, until tops spring back when pressed with a finger, about 20 minutes. Let cupcakes cool completely on a wire rack.

  • Using a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.

Cook's Notes

Unfrosted cupcakes can be stored at room temperature for up to 3 days.

Reviews (1)

81 Ratings
  • 5 star values: 28
  • 4 star values: 23
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
10/21/2015
Martha! Sounds like a great recipe but I was wondering how many does this recipe make??