Chocolate Cupcakes with Vanilla Frosting


You can never have to many cupcakes. Especially when they’re chocolate. My favorite food of all time are cupcakes. I love cupcakes because they are so easy to make and so delicious. I usually make these for birthday parties and family functions.


These Chocolate Cupcakes are very delicious and don’t take much time to make. But I warn you, these will not last an hour without being supervised by a responsible person. No joke.

But, I hope you love these cupcakes as much as I do! They are very fun to make and they’re so good. You’d think I’m crazy to consume an entire batch all by myself. But once you make these you’ll understand my weakness.


Chocolate Cupcakes with Vanilla Frosting


For the Cupcakes:

  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4-5 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 tsp vanilla
  • pinch of salt


Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

For the Cupcakes:

  1. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir and repeat with the remaining wet ingredients and buttermilk. Stir until combined; do not over mix. The batter won’t be very thick.
  2. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Mini cupcakes will take about 10 minutes, same oven temperature.

For the Frosting:

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
  2. Frost cooled cupcakes however you’d like. There may be leftover frosting depending how much you use on each cupcake. Decorate with sprinkles, if desired.

7 thoughts on “Chocolate Cupcakes with Vanilla Frosting

  1. These looks delish. Pinning them 😉

    Thanks so much for linking up at Teach Me Tuesday last week. You are very much appreciated. Hope to see you again this week. Starts tonight at 8PM CST.

    Have a great week!!

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