Chocolate cupcakes with vanilla frosting

Have you ever wanted a chocolate cupcake but you can’t find a good recipe? Well here you go.

Ingredients:

CUPCAKES
1/2 cup unsweetened cocoa powder (not Dutch processed)
3/4 cup all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup vegetable oil (melted coconut oil works too)
2 teaspoons vanilla extract
1/2 cup buttermilk

VANILLA FROSTING
1 cup unsalted butter, softened to room temperature
4-5 cups confectioners’ sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
salt, to taste

Directions:

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

Make the cupcakes: 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 – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick.

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.

Make the frosting: 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.

Frost cooled cupcakes however you’d like. I used Wilton 1M piping tip. There may be leftover frosting depending how much you use on each cupcake. Decorate with sprinkles, if desired. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Hope you enjoyed
~ the baking queen
recipe found sallysbakingaddiction.com

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One thought on “Chocolate cupcakes with vanilla frosting

  1. Joe says:

    That looks like a super fun recipie! I think I just might have to log on in the summer, and bake some of them with my mom! (Dat’s a lot of sugar in that vanilla frosting!) 🙂

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