Chocolate Cupcakes With Vanilla Frosting

Simple to make and even easier to eat, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk in the cupcake batter. Love chocolate buttercream? You can definitely make the switch! Or you can even swirl chocolate and vanilla frostings together, which you’ll also see below.

Ingredients

Chocolate Cupcakes

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup (42g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup (80ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) buttermilk*, at room temperature
• 1/2 cup (120ml) hot coffee or hot water

Vanilla Buttercream Frosting

• 1 cup (226g) unsalted butter, softened to room temperature
• 4–5 cups (480–600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• salt, to taste

Instructions

1. Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
3. Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
4. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean
5. Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating.
6. 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 4 and 1/2 cups confectioners’ sugar, heavy cream/milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick.
7. Frost cooled cupcakes. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for up to 3 days