Melt in Your Mouth Vanilla Cupcakes Chocolate Frosting
Indulge in the decadence of our *Melt in Your Mouth Vanilla Cupcakes with Chocolate Frosting*! These irresistibly soft and fluffy vanilla cupcakes are the epitome of homemade perfection, crafted with rich whole milk, pure vanilla extract, and a tender crumb that practically melts on your tongue. Topped with a luscious, whipped chocolate frosting made from cocoa powder, powdered sugar, and a hint of heavy cream, each bite offers the perfect balance of sweetness and chocolatey indulgence. Ready in just 35 minutes, this recipe is ideal for birthdays, celebrations, or a midweek treat. Whether you top them with sprinkles for a festive touch or serve them as they are, these cupcakes are guaranteed to impress! Perfectly easy to make, yet wonderfully indulgent, this is a must-try recipe for any dessert lover.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 pieces Eggs, large
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 0.75 cups Unsalted butter, softened (for frosting)
- 2.5 cups Powdered sugar
- 0.5 cups Unsweetened cocoa powder
- 3 tablespoons Heavy cream
- 1 teaspoons Pure vanilla extract (for frosting)
- 0.125 teaspoons Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined—do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 15-18 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.
While the cupcakes are cooling, make the chocolate frosting. In a large bowl, use an electric mixer to beat the softened butter until smooth and creamy.
Add the powdered sugar and cocoa powder, and mix on low speed until fully combined.
Gradually beat in the heavy cream, vanilla extract, and salt, then increase the speed to high and whip the frosting until light and fluffy, about 2 minutes.
Once the cupcakes are completely cool, use a piping bag or an offset spatula to frost them with the chocolate frosting.
Optional: Decorate with sprinkles or chocolate shavings if desired.
Serve and enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 38.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 166 mg | 4% | |
*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.
