chocolate brownie with butter cream

Chocolate frosting (recipe follows) Heat oven to 350°F.

Grease And Flour Two 9-Inch Round Baking Pans. Stir Together Sugar, Flour, Cocoa, Baking Powder, Baking Soda And Salt In Large Bowl.

Add Eggs, Milk, Oil And Vanilla; Beat On Medium Speed Of Mixer 2 Minutes.

Stir In Boiling Water (Batter Will Be Thin). Pour Batter Into Prepared Pans.

Line Muffin Cups (2-1/2 Inches In Diameter) With Paper Bake Cups.

Heat Oven To 350°F. Fill Cups 2/3 Full With Batter. Bake 22 To 25 Minutes.

Cool Completely. Frost. About 30 Cupcakes.

Easy Buttercream Frosting 1 Cup (2 Sticks) Butter (Room Temperature) 1 Teaspoon Pure Vanilla Extract 1 Lb. Powdered Sugar 1-3 Teaspoons Milk

Using A Mixer, Cream Softened Butter And Vanilla Until Smooth.

Add Sugar Gradually, Allowing Butter And Sugar To Cream Together Before Adding More.

If You Want Your Frosting A Little Creamier, Add A Teaspoon Of Milk At A Time And Beat On High Until You Get The Right Texture.

Then, Just Use Icing Colors To Tint The Frosting The Color Of Your Choice. This Is Usually Just Enough For A 2-Layer Cake, So I Would Recommend Doubling This For A Three-Layer.