Chocolate Cupcake

Chocolate Cupcake

Recipe by Naomi Robinson of Bakers Royale


  • 12 chocolate cupcakes

Frosting Ingredients

  • 1 ½ cups unsalted butter, at room temperature
  • 2 slices of EDWARDS® Chocolate Crème Pie, filling scraped into a bowl
  • 2 Tbsp unsweetened cocoa powder
  • 4-5 cups of powdered sugar


  1. In a stand mixer bowl, fitted with a paddle attachment, beat together butter, unsweetened cocoa powder and EDWARDS® Chocolate Crème Pie filling.
  2. Add in 2 cups of powdered sugar and beat on low until combined. Increase speed and beat until well blended. Repeat with 2 cups of powdered sugar.
  3. Add in remaining cup of sugar a ¼ cup at a time until desired stiffness of frosting is desired. Transfer frosting to a pastry bag fitted with a round tip and pipe frosting onto completely cooled cupcakes. (Optional: Rim with sprinkles.)