If you’re on the hunt for a chocolate cupcake recipe that’s nothing short of dreamy, let me introduce you to this Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe. It’s the kind of recipe that always makes me smile because the cupcakes come out perfectly moist with deep chocolate flavor, and that vanilla buttercream? It’s airy, sweet but not cloying, and it complements the chocolate like a dream. Trust me, once you try these, they’ll be your go-to for birthdays, celebrations, or just a treat-yourself moment.
Why You’ll Love This Recipe
- Ultra Moist Cupcakes: The combination of oil and water creates the most tender, moist crumb every time.
- Balanced Sweetness: The vanilla buttercream frosting isn’t overly sweet, so it pairs beautifully with the rich chocolate.
- Simple Ingredients: You can find everything at your local grocery store — no specialty items or confusing steps.
- Perfect for Any Occasion: Whether it’s a casual snack or a party dessert, these cupcakes consistently impress.
Ingredients You’ll Need
These ingredients work in harmony to deliver cupcakes that are chocolatey, fluffy, and perfectly sweet. I always make sure my cocoa powder is fresh — it makes a noticeable difference in flavor.
- Sugar: Regular granulated sugar sweetens the cupcakes without overpowering the chocolate flavor.
- All-purpose flour: The backbone of the cupcake structure; be sure to measure correctly for the best texture.
- Unsweetened cocoa powder: This is your chocolate punch—use a good quality one.
- Baking soda & baking powder: They work together here to help the cupcakes rise nicely.
- Salt: Balances and enhances all the other flavors.
- Eggs: They bind everything together and add richness.
- Milk: Adds moisture and helps create a tender crumb.
- Vegetable oil: Keeps the cupcakes moist and tender—you won’t taste any oil, just softness.
- Vanilla extract: This is essential in both the batter and frosting for depth of flavor.
- Water: Surprisingly adds moisture to the batter without thinning it out—trust the process!
- Vegetable shortening: For the buttercream to give that smooth texture and stable structure.
- Powdered sugar: Sweetens and thickens the frosting while keeping it silky.
- Water or milk: A little helps thin out the frosting to the perfect piping consistency.
Variations
One of the things I love is how versatile this Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe is—you can easily tweak it to match your mood or occasion. I often switch things up to keep it fresh!
- Adding espresso powder: I discovered this trick when I wanted to deepen the chocolate flavor—just a teaspoon stirred into the batter does wonders.
- Gluten-free version: You can swap the all-purpose flour for a gluten-free blend, just keep an eye on moisture levels.
- Vegan substitutions: Use flax eggs instead of regular eggs and a plant-based milk; the texture changes a bit but still delicious.
- Frosting variations: For fun, try mixing in a little melted chocolate or lemon zest into the vanilla buttercream for a twist.
How to Make Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. I always sift the cocoa and flour to avoid lumps—it makes for a smoother batter and even cupcakes.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat the eggs lightly, then add the milk, vegetable oil, and vanilla extract. Mixing these together separately ensures that everything blends evenly when you combine with the dry mix.
Step 3: Bring It All Together
Slowly mix the wet ingredients into your dry mixture until just combined – do not overmix or the cupcakes can turn out dense. Then, stir in the water carefully; it might seem odd, but this adds moisture that makes your cupcakes irresistibly tender.
Step 4: Bake the Cupcakes
Divide the batter evenly among cupcake liners in a muffin tin. Bake at 350°F (175°C) for 18-22 minutes. To check for doneness, gently press the top—it should spring back, or insert a toothpick that comes out clean. Resist the urge to open the oven door too early; it can cause sinking.
Step 5: Make the Vanilla Buttercream Frosting
While the cupcakes bake and cool, beat the vegetable shortening with vanilla extract until light and fluffy. Gradually add powdered sugar, alternating with water (or milk), until the frosting reaches a smooth, pipeable consistency. I love using shortening here because it holds up better in warmer kitchens than butter alone, but you can tweak to your preference.
Step 6: Frost and Decorate
Once the cupcakes are completely cool, pipe the vanilla buttercream on top using a star tip for that classic swirl. I sometimes freeze leftover frosting to use later—it holds up beautifully.
Pro Tips for Making Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe
- Room Temperature Ingredients: Using eggs and milk at room temp helps the batter come together evenly and produces lighter cupcakes.
- Avoid Overmixing: Overworking the batter can lead to dense cupcakes—it’s okay to see a few lumps!
- Test Fork Cooldown: Let cupcakes cool completely before frosting; otherwise, the buttercream will melt and slide off.
- Frosting Texture Balance: Adjust the liquid quantity slowly when making buttercream to get that perfect swirlable consistency.
How to Serve Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe
Garnishes
My favorite garnishes are simple but effective—a light dusting of cocoa powder or a sprinkle of mini chocolate chips on top adds a lovely texture contrast and amps up the chocolate vibe without overwhelming the vanilla buttercream.
Side Dishes
These cupcakes shine perfectly on their own, but if I’m serving them at gatherings, I like to pair them with fresh berries or a scoop of vanilla ice cream on the side—it balances richness and adds freshness.
Creative Ways to Present
For special occasions, I’ve piped the vanilla buttercream into a snowflake shape (inspired by their wintry theme) and added edible silver pearls for a festive touch. Fancy cupcake stands or colorful liners also instantly raise the presentation game.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container at room temperature for up to 3 days—any longer, I pop them in the fridge to keep the buttercream nice and fresh. Just bring them back to room temp before enjoying for the best taste and texture.
Freezing
Freezing cupcakes with the frosting is totally doable! I wrap each cupcake carefully in plastic wrap, then place in a freezer bag. When I want one, I let it thaw in the fridge overnight. The texture stays surprisingly good, and the frosting holds up well if wrapped tightly.
Reheating
If you want to warm your cupcakes up a bit, I recommend removing frosting first, warming the cupcake gently in the microwave for 10-15 seconds, then adding frosting back or piping fresh frosting. This prevents the buttercream from melting into a mess.
FAQs
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Can I use butter instead of vegetable shortening in the frosting?
Yes, you can substitute butter for the shortening if you prefer a richer flavor. Keep in mind that butter-based frostings tend to be softer and may not hold shape as well in warm environments. To make it sturdier, chill the frosting before piping.
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What’s the best way to measure flour for this recipe?
I like to spoon the flour into my measuring cup and level it off with a knife instead of scooping straight from the bag, which can compact the flour and throw off your measurement, leading to drier cupcakes.
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Why do I add water to the cupcake batter?
Adding water keeps the batter moist without changing the flavor. It may seem counterintuitive since it’s a chocolate cupcake, but it really helps achieve that tender, soft crumb I adore.
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How do I prevent the frosting from melting?
Make sure your cupcakes are completely cooled before frosting, and use vegetable shortening in your buttercream for better stability. Additionally, keeping cupcakes in a cool spot will help prevent melting.
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Can I make these cupcakes ahead of time?
Definitely! You can bake them a day or two ahead and store tightly covered. I prefer frosting them the morning of serving for the freshest look and taste, but frosted cupcakes keep well refrigerated for a couple of days.
Final Thoughts
I absolutely love how this Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe turns out every single time. These aren’t just cupcakes; they’re a little moment of joy that I find so easy to share with friends and family. If you’re looking for a chocolate cupcake recipe that’s reliably delicious and pairs with a luscious vanilla buttercream, this one’s a winner. Give it a try—you’ll be amazed at how simple ingredients and just a few tricks come together to create something truly special.
Print
Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Snowflake Cupcakes feature rich, moist chocolate cupcakes topped with smooth and creamy vanilla buttercream frosting, perfect for festive occasions or any celebration. The cake combines a deep chocolate flavor with a tender crumb, while the vanilla buttercream adds a sweet, silky finish.
Ingredients
Chocolate Cupcakes
- 2 cups sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Vanilla Buttercream Frosting
- 1 cup vegetable shortening
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (approximately 1 lb.)
- 4 tablespoons water or milk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners or grease them thoroughly.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and sugar to ensure they are evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Blend Dry and Wet Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing.
- Add Boiling Water: Carefully stir in the boiling water into the batter. The batter will be thin; this is normal and ensures a moist cupcake.
- Fill Cupcake Liners: Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Buttercream: In a large bowl, beat the vegetable shortening until creamy. Add vanilla extract and gradually add powdered sugar alternately with water or milk, beating until fluffy and smooth. Adjust consistency with more liquid or powdered sugar if needed.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream frosting using a spatula or piping bag.
Notes
- This recipe yields moist and flavorful chocolate cupcakes with a light, fluffy texture.
- Cake recipe is adapted from IAMBAKER.NET; frosting recipe is adapted from Wilton.
- Boiling water helps to intensify the cocoa flavor and keep the cupcakes juicy.
- If preferred, you can substitute milk with buttermilk for a tangier flavor.
- Use vegetable shortening for the frosting to keep it stable at room temperature, especially in warmer climates.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 32g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
