Chocolate Cupcakes with Vanilla Frosting – Easy Recipe
Who doesn’t love a chocolate cupcake? These little treats have been stealing hearts since the 19th century, when bakers first measured ingredients by the cupful, giving cupcakes their charming name. Today, chocolate cupcakes remain a go-to dessert for celebrations or cozy nights in. This easy recipe for moist chocolate cupcakes with vanilla frosting is perfect for anyone looking to whip up a batch of joy. With simple ingredients and a few handy tips, you’ll have bakery-worthy cupcakes in no time!
Table of Contents
Ingredients
Gather these pantry staples to create your chocolate cupcakes with vanilla frosting. I’ve included substitution ideas to make this recipe flexible for your needs.
For the Cupcakes:
- 1 1/2 cups all-purpose flour (180g)
- 1 1/4 cups granulated sugar (250g)
- 1/4 cup unsweetened cocoa powder (25g)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, room temperature (240ml)
- 1/2 cup vegetable oil (80ml)
- 1 large egg
- 2 teaspoons vanilla extract
For the Vanilla Frosting:
- 1 cup unsalted butter, softened (225g)
- 4 cups confectioners’ sugar (454g)
- 1 tablespoon vanilla extract (15ml)
- 3 tablespoons heavy whipping cream (45ml)
- 1/2 teaspoon salt
Substitutions:
- No buttermilk? Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.
- Oil swap: Use melted coconut oil for a subtle tropical flavor.
- Lower sugar: Reduce granulated sugar by 1/4 cup for a less sweet cupcake.
Timing
Here’s how long it takes to make these easy chocolate cupcakes with vanilla frosting:
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour 10 minutes
This recipe is quicker than many dessert recipes, making it ideal for last-minute gatherings.
Step-by-Step Instructions
Follow these steps to create moist chocolate cupcakes with vanilla frosting. I’ve added tips from my own baking mishaps to help you succeed!
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. I once skipped liners and spent ages scrubbing the pan—don’t make that mistake!
Step 2: Whisk Dry Ingredients
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt until smooth. Sifting the cocoa prevents lumps, ensuring a velvety batter.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until blended. Room-temperature ingredients mix better, so let them sit out for a bit.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and stir until just combined. The batter will be thin, which is perfect for fluffy cupcakes. Overmixing makes them dense, so stop when you see no dry streaks.
Step 5: Fill Liners
Divide the batter evenly among the liners, filling each about two-thirds full. Use a measuring cup for even portions I learned this after my first batch had lopsided cupcakes!
Step 6: Bake
Bake for 20-25 minutes. Check at 20 minutes, as ovens vary. Let cupcakes cool in the pan for 5 minute.
Step 7: Prepare Frosting
Beat the softened butter and salt with an electric mixer on medium speed for 2 minutes until creamy. Gradually add sifted confectioners’ sugar, one cup at a time, mixing on low.
Step 8: Finish Frosting
Add vanilla extract and heavy cream, then beat on high for 3-4 minutes until fluffy. Adjust with more cream for a softer spread or more sugar for a stiffer pipe.
Step 9: Frost Cupcakes
Once cupcakes are completely cool, frost them using a piping bag for swirls or a knife for a rustic look. I love adding a cherry on top for a sundae vibe!
Nutritional Information
Each cupcake, with a moderate amount of frosting, is estimated to contain approximately 250-300 calories. Values vary based on portion size and ingredients.
| Nutrient | Approx. per Cupcake |
|---|---|
| Calories | 250-300 kcal |
| Total Fat | 15-18g |
| Carbohydrates | 35-40g |
| Sugar | 25-30g |
| Protein | 2-3g |
Healthier Alternatives
Want to lighten up these chocolate cupcakes with vanilla frosting? Try these tweaks:
- Oil: Replace half the oil with unsweetened applesauce to cut fat.
- Sugar: Reduce granulated sugar by 1/4 cup; the frosting keeps it sweet.
- Frosting: Use half butter and half Greek yogurt for a tangy, lower-fat frosting.
- Mini Cupcakes: Bake in a mini muffin pan for 12-15 minutes for smaller portions.
These options maintain the deliciousness while catering to health-conscious bakers.
Serving Suggestions
Make your moist chocolate cupcakes with vanilla frosting stand out with these ideas:
- Fruity Flair: Top with fresh berries like raspberries or blueberries for a pop of color.
- Sundae Style: Add a cherry and a drizzle of chocolate sauce for a nostalgic twist.
- Crunchy Touch: Sprinkle with chopped nuts or toffee bits for texture.
- Festive Fun: Use colored sprinkles or edible glitter for birthdays or holidays.
Common Mistakes to Avoid
I’ve made plenty of baking blunders—here’s how to dodge them:
- Overmixing Batter: Stir just until combined to avoid dense cupcakes.
- Overfilling Liners: Two-thirds full prevents muffin-top disasters.
- Cold Ingredients: Room-temperature buttermilk and eggs blend smoothly.
- Skipping Preheat: A hot oven ensures even rising.
- Frosting Warm Cupcakes: Wait until they’re cool, or the frosting will slide off.
Storing Tips
Keep your chocolate cupcakes with vanilla frosting fresh with these tips:
- Store frosted cupcakes in an airtight container at room temperature for 2 days or in the fridge for 5 days. Bring to room temperature before serving.
- Store extra frosting in the fridge for a week; re-whip before using.
FAQs
- Can I use Dutch-processed cocoa powder?
Natural cocoa powder is best for this recipe’s acidity, but Dutch-processed works with a slightly darker flavor. - What if I don’t have buttermilk?
Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes. - How do I make the frosting less sweet?
Add a pinch more salt or mix in 2 ounces of cream cheese for a tangier taste. - Can I make these ahead of time?
Bake cupcakes a day in advance and store unfrosted. Frost on serving day for freshness. - Can this recipe make a cake?
Pour batter into a 9-inch round pan and bake for 30-35 minutes, checking with a toothpick. - What’s the best cocoa powder?
Unsweetened natural cocoa powder gives the best flavor and rise for these cupcakes.
This easy recipe for chocolate cupcakes with vanilla frosting delivers moist, flavorful cupcakes topped with creamy frosting in just over an hour. Perfect for any occasion, they’re sure to delight. Try it out, share your creations in the comments, and subscribe for more baking inspiration.
