Chocolate Cupcake with Vanilla Frosting
Indulge in the perfect balance of rich chocolate and creamy vanilla with these delectable Chocolate Cupcakes with Vanilla Frosting. Made with unsweetened cocoa powder, buttermilk, and a touch of boiling water for an irresistibly moist and chocolatey base, these cupcakes set the stage for a classic dessert experience. The velvety vanilla frosting, whipped to perfection with real butter, confectioners' sugar, and a hint of heavy cream, is the crowning glory that complements the deep chocolate flavors beautifully. Whether you're baking for a birthday, a special occasion, or simply to satisfy a sweet craving, this recipe is quick and easy, with just 15 minutes of prep time. Serve these cupcakes as they are, or level them up with sprinkles or chocolate shavings for a festive finish! Perfect for chocolate lovers and cupcake enthusiasts alike, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.5 cup boiling water
- 0.5 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 0.125 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Stir in the buttermilk until the batter is smooth.
Carefully add the boiling water to the batter, mixing until just combined (the batter will be thin).
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting, in a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Gradually add the confectioners' sugar, beating until well incorporated.
Add the vanilla extract, heavy cream, and salt, and continue to beat on high speed until the frosting is light and fluffy.
Once the cupcakes are completely cool, spread or pipe the vanilla frosting on top.
Optional: decorate with sprinkles or chocolate shavings.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 38.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
