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Chocolate Cupcakes with Vanilla Frosting
Prep Time
30 mins
Cook Time
17 mins
Total Time
47 mins
 

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!

Yields: 16 cupcakes
Ingredients
For the chocolate cupcakes
  • 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
For the vanilla frosting
  • 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)
Instructions
To make the cupcakes:

  1. Preheat oven to 350ºF. Line a muffin tray with cupcake liners, set aside.

  2. Sift flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl and whisk. Set aside.

  3. 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.

  4. 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.

To make the frosting:

  1. 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.

  2. Once the cupcakes are fully cooled, they can be frosted. (We used a piping bag and a Wilton 6B tip).

Recipe Notes

Make Ahead Tip: These cupcakes can be stored in an airtight container at room temperature for 2 days.