Chocolate Cupcakes with Vanilla Frosting
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag optional
- 1 large round or star piping tip optional
Ingredients
- 160 gram all-purpose flour
- 40 gram unsweetened cocoa powder
- 200 gram granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 120 milliliter whole milk room temperature
- 60 milliliter vegetable oil
- 2 large eggs room temperature
- 2 teaspoon vanilla extract divided
- 120 milliliter hot water or hot coffee
- 115 gram unsalted butter softened
- 250 gram powdered sugar sifted
- 1 2–3 tbsp heavy cream or milk
- 1 pinch fine salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
- In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl whisk the sugar, milk, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and whisk gently until just combined and no dry streaks remain.
- Pour in the hot water or hot coffee and whisk carefully until the batter is smooth and thin.
- 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 or with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack for about 25 minutes.
- While the cupcakes cool, beat the softened butter with a hand mixer or stand mixer on medium speed until creamy and pale, about 2–3 minutes.
- Gradually add the powdered sugar, 1 pinch salt, remaining 1 teaspoon vanilla extract, and 2 tablespoons cream or milk, beating on low until combined, then on medium until light and fluffy.
- If needed, add up to 1 more tablespoon cream or milk to adjust the frosting to a smooth, pipeable consistency.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a tip or use a spatula to spread it on top of each cupcake.
- Decorate as desired and serve immediately or store covered until serving.
Notes
For best results, make sure all refrigerated ingredients are at room temperature so the batter mixes evenly and the cupcakes rise uniformly, and avoid overmixing once the dry ingredients are added to keep the crumb tender. Using hot coffee instead of water deepens the chocolate flavor without making the cupcakes taste like coffee, and checking for doneness a couple of minutes early prevents dryness. Let the cupcakes cool fully before frosting so the buttercream doesn’t melt, and if the frosting feels too soft, chill it for 10–15 minutes, then re-whip briefly. Store frosted cupcakes in an airtight container at cool room temperature for a day or in the refrigerator for longer, bringing them back to room temperature before serving for the best texture and flavor.
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