These chocolate cupcakes are incredibly moist and fluffy and pair perfectly with the sweet vanilla frosting! These cupcakes are sure to put a smile on everyone’s face!
So much to celebrate today! Not only is today the start of a new year, but it is also the three year anniversary of Sisters Knead Sweets! Wow! This blog has truly been such a blessing for us and we absolutely love sharing new recipes with you guys. Thank you to everyone who has been following along and to all of our new friends as well! We hope you guys are ready for lots of delicious new recipes to come in 2021; we’re wishing you guys a wonderful year!
Today we’re sharing our recipe for our favorite chocolate cupcakes with vanilla frosting. The chocolate cupcake recipe is the same one we used in our chocolate cupcakes with coffee frosting, we just switched out the coffee flavor for vanilla in the frosting!
We love using this chocolate cupcake recipe as our base for any flavor combination because it’s just perfect! This cupcake is fluffy and super moist; it’s like biting into a chocolate pillow! And it’s pretty easy to whip together too, which is always a plus!
The vanilla frosting took us a bit to get right. Turns out vanilla frosting can be tricky! We wanted a frosting that tasted like vanilla but wasn’t cloyingly sweet, and we think we’ve got it down this time! This frosting is the perfect piping consistency and you can add more/less heavy cream based on the thickness you prefer. (And if you were wondering, we used the Wilton 6B tip to frost our cupcakes!)
And when you put the frosting and cupcake together…perfection! We even dusted the tops of these cupcakes with chocolate shavings to make them look extra pretty!
Why buy cupcakes ever again when you can just make your favorite cupcakes from home?! There’s something about homemade desserts that just make them 10x better than store-bought! The time it takes to make it is so so worth it, because these cupcakes are heavenly!
Cupcake Baking Tips
- sift the dry ingredients to make sure there are no lumps in the batter
- use espresso powder and hot water to really bring out and highlight the chocolate flavor!
- fill each tin 2/3 full, making sure not to overfill!
- add extra heavy cream in the frosting if you want a thinner frosting consistency
Truly these are the best chocolate cupcakes with vanilla frosting ever. We know you will just fall in love with them! And if you prefer chocolate frosting, we’ve got you covered!;)
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
These chocolate cupcakes are incredibly moist and fluffy and pair perfectly with the sweet vanilla frosting! These cupcakes are sure to put a smile on everyone's face!
- 1 cup (128g) all-purpose flour (spooned and leveled)
- 2/3 cup (58g) unsweetened natural cocoa powder
- 3/4 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120mL) buttermilk
- 1/3 cup (80mL) vegetable oil
- 2 large eggs
- 1 and 1/2 teaspoon vanilla extract
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1/3 cup (80mL) hot water
- 3 cups (340g) powdered sugar
- 1 and 1/2 sticks (169g) salted butter, softened
- 2 and 1/2 teaspoons vanilla extract
- 2 and 1/2 tablespoons heavy whipping cream (plus more if needed)
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Preheat oven to 350ºF. Line a muffin tray with cupcake liners, set aside.
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Sift flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl and whisk. Set aside.
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In a separate medium-sized bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar until combined. Pour this mixture into the dry ingredients and whisk until no lumps remain.
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Add the hot water to the mixture and whisk, making sure not to overmix. Scoop the cupcake batter into the prepared tins, filling each about 2/3 full. Bake at 350ºF for about 16-18 minutes, or until a toothpick comes out clean. Allow the muffin pan to cool completely before baking the remaining four cupcakes. Allow the cupcakes to cool completely before frosting.
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In a large bowl, use a handheld electric or stand mixer to beat the butter on medium speed for about 2 minutes, until creamy. Add the powdered sugar, vanilla extract, and heavy cream and beat until combined.
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Once the cupcakes are fully cooled, they can be frosted. (We used a piping bag and a Wilton 6B tip).
Make Ahead Tip: These cupcakes can be stored in an airtight container at room temperature for 2 days.
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