Flawless Chocolate Cupcakes With Russian Buttercream

Russian Buttercream

Put the whisk attachment on your mixer and in the bowl, add the butter, whipping it for approximately 5-7 minutes, until it’s airy and fluffy. Scrape down the bowl as necessary.

Add the vanilla and combine.

Turn off the mixer and add a third of the condensed milk, turn the mixer back on and slowly ramp up the speed to whip for about 10-15 seconds. Add another third, repeat, then add the remaining third and whip the contents for about 2-5 minutes or until the consistency is frosting-like.

Spread immediately or chill for about 10-15 minutes to firm the frosting as it will be quite soft.

This recipe makes more than needed for 12 cupcakes, probably more like 18.

Cupcakes

Place a rack on the lower third position in the oven and begin preheating to 350° F (176° C). Line or grease a 12 well muffin pan.

Melt the butter in the microwave, about 30-45 seconds, and heat up the water, about 30 seconds.

In a mixer bowl or large bowl if mixing by hand, add the dry ingredients and stir to combine or fluff with a fork.

Add the eggs and vanilla then beat together for about 1 minute on medium speed.

Pour in half of the water and beat for about 20-30 seconds then scrape down the bowl. Add the rest of the water and beat until smooth or about another 20-20 seconds.

Split the batter evenly between the twelve wells and bake for 18-22 minutes, spinning the pan about halfway through baking so back is front, front is back. Check for doneness with a toothpick; a few crumbs attached but clean is perfect.

Cool in the pan for about 5 minutes then remove the cupcakes to a cooling rack. They are ready to frost when cooled completely.

Though untested here, you can likely swap in GF flour 1 for 1 for a gluten free cupcake.