Basic Buttercream Frosting

3 sticks butter, softened

2 lbs. powdered sugar

1 tsp pure vanilla extract

whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency

Beat butter in mixer on medium high  for 2-3 minutes or until pale and creamy.  Reduce speed to medium and add sugar, 1/2 cup at a time.  Beat well after each addition increasing speed to high after all sugar is added. 

Add vanilla and food coloring if desired.  Beat until buttercream is smooth.  Can be refrigerated for several days if covered.  If refrigerating, bring to room temperature before using and beat on low until smooth.

Black and White Chocolate Cupcakes

1 ½ cups all-purpose flour

1 cup granulated sugar

1 cup and 2 tablespoons dark chocolate cocoa

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup sour cream

3 eggs

¾ cup ready-to-eat chocolate pudding

½ cup butter, melted

1 cup semisweet chocolate chips

Preheat oven to 350 °F. Line 24 cupcake pan cups with paper liners.

In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips.

Fill the prepared cupcake liners with batter 3/4 full. Bake about 15–18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

White Chocolate Frosting

8 ounces cream cheese, softened

¼ cup butter, softened

1 cup white chocolate chips or 6 ounces white chocolate, melted

1 teaspoon vanilla

2 1/3 cups powdered sugar

To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition.

Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.

**Courtesy of BYU Magazine Summer 2012