Chocolate Cupcakes With Vanilla Buttercream
Equipment
- 2 Mixing bowls
- 1 Electric mixer or whisk
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 1 Rubber spatula
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 sieve or sifter
- 1 piping bag optional
- 1 piping tip optional
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 2 large eggs room temperature
- 0.5 cup whole milk room temperature
- 0.25 cup vegetable oil
- 0.5 cup hot water
- 2 teaspoon vanilla extract divided
- 0.5 cup unsalted butter softened
- 2 cup powdered sugar sifted
- 2 tablespoon heavy cream or milk
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined, then slowly stir in the hot water until the batter is thin and smooth.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them from the pan to cool completely for about 25 minutes.
- While the cupcakes cool, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2–3 minutes.
- Gradually add the powdered sugar to the butter, mixing on low at first, then increasing to medium until fluffy.
- Add the remaining 1 teaspoon vanilla extract and 2 tablespoons cream or milk, then beat until the buttercream is smooth and spreadable, adjusting consistency with more sugar or cream as needed.
- Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a tip or use a spatula to frost each cupcake.
Notes
For best results, ensure all refrigerated ingredients are at room temperature before mixing so the batter and buttercream come together smoothly, and avoid overmixing the cupcake batter to keep it tender and light. Using hot water helps bloom the cocoa for a deeper chocolate flavor, and sifting powdered sugar prevents lumps in the frosting. If your buttercream feels too soft for piping, chill it for 10–15 minutes before decorating; if it’s too stiff, beat in a teaspoon of cream at a time. Store frosted cupcakes in an airtight container at room temperature for up to a day or refrigerate for longer, bringing them back to room temperature before serving for the best texture and flavor.
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