Chocolate Cupcakes With Vanilla Frosting
Delicious Chocolate Cupcakes With Vanilla Frosting made from simple everyday ingredients.
Equipment
- muffin pan
- cupcake liners
- Mixing Bowls
- Whisk
- Electric mixer
- piping tips
- Cooling Rack
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour spooned & leveled
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk at room temperature
- ½ cup hot water or hot coffee (decaf is fine)
Vanilla Buttercream Frosting
- 1 cup unsalted butter softened to room temperature
- 4 cups confectioners’ sugar plus more as needed
- ¼ cup heavy cream or half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract or vanilla bean paste
- salt to taste
- sprinkles optional for garnish
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Add the dry ingredients and the hot coffee/water, whisking until the batter is completely combined.
- Pour the batter into the liners, filling only ⅔ full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the butter on medium speed until creamy, then add confectioners’ sugar, cream, and vanilla extract. Beat on low for 30 seconds, then increase to medium-high and beat for 2 minutes.
- Frost cooled cupcakes and top with sprinkles, if desired.
- Store leftover cupcakes covered at room temperature for 1 day or in the refrigerator for 3 days.
Notes
You can bake the cupcakes 1 day in advance. Unfrosted cupcakes can be frozen for up to 2 months. Use homemade buttermilk substitute if needed.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg
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