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Chocolate Vanilla Cupcakes

Featured in Sweet Treats and Baked Favorites.

Soft chocolate cupcakes and creamy vanilla frosting come together perfectly. Uses pantry basics and yields 32 cupcakes. Optional coffee deepens cocoa flavor, but it's not required. Great for gatherings.
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Aisha
Updated on Thu, 20 Mar 2025 20:34:49 GMT
Chocolate cupcakes on a plate with white frosting and sprinkles. Pin it
Chocolate cupcakes on a plate with white frosting and sprinkles. | cookingflavor.com

You're about to find your ultimate sweet treat. I've baked these ultra-rich chocolate cupcakes with creamy vanilla topping for countless celebrations and family gatherings. This delicious creation started from an old family chocolate cake formula that I've adjusted and improved to make incredibly juicy cupcakes unlike any you've tried before. Want something else? Check out my foolproof vanilla cupcake version that's just as impressive.

Secret Cupcake Tricks From My Kitchen

I've learned some amazing shortcuts after making cupcakes non-stop for years. The key trick? Always use ingredients that aren't cold from the fridge for the smoothest mixture. I always start checking my cupcakes at 10 minutes since ovens vary so much. And my number one rule I never break? Let your cupcakes cool completely before adding frosting. I won't forget when my lovely topping turned into a drippy disaster on hot cupcakes during my kid's party!

Everything You Need

  • All-Purpose Flour: Standard pantry flour does the job perfectly.
  • Cocoa Powder: Grab unsweetened for real chocolate intensity.
  • Baking Powder & Soda: These make your cupcakes fluffy.
  • Butter: Get unsalted and let it sit out.
  • Granulated Sugar: Gives just the right sweetness.
  • Eggs: Big ones at room temperature.
  • Vanilla Extract: Real vanilla really ups the flavor.
  • Buttermilk: This is why my cupcakes stay so juicy.

Simple Baking Steps

Prep Your Space
Turn your oven to 350°F and put paper cups in your muffin tin. Don't forget to let ingredients warm up first.
Blend Dry Stuff
Mix flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until everything looks uniform.
Make Your Mix
Whip butter and sugar until it looks pale and fluffy for about 3 minutes. Drop in eggs one by one, add vanilla. Gently mix in dry ingredients and buttermilk back and forth until just mixed.
Pour and Cook
Put batter in paper cups about 2/3 full and bake around 15-18 minutes until a stick comes out clean.
Let Them Rest
Keep cupcakes in the pan for 5 minutes then move to a cooling rack until totally cool before adding topping.

Silky Smooth Vanilla Topping

The trick to amazing vanilla frosting is all about how you make it. Start with super soft butter and beat it until it's airy and light. Then add your powdered sugar, vanilla, and a tiny bit of salt bit by bit until it looks kind of crumbly. Now for the fun part. Slowly pour in heavy cream while mixing until your frosting gets smooth as silk. If it seems too thick, add a drop more cream. Too runny? Just mix in more powdered sugar. Want it looking like a pro made it? Give it one last stir by hand with a wooden spoon to get rid of air bubbles.

A close-up view of chocolate cupcakes topped with swirls of cream frosting and pink decorative dots, arranged on a wire cooling rack. Pin it
A close-up view of chocolate cupcakes topped with swirls of cream frosting and pink decorative dots, arranged on a wire cooling rack. | cookingflavor.com

Early Prep and Keeping Fresh

You can totally make these cupcakes ahead of time! If you'll eat them tomorrow, just keep plain cupcakes in a sealed container on your counter. Put your frosting in the fridge but let it warm up a bit before using it. Want to save them longer? I freeze mine all the time! First freeze frosted cupcakes separately, then wrap each one and store in a container. They'll stay good for a month in the freezer. Just put them on the counter for a couple hours to thaw before you serve them.

Frequently Asked Questions

→ What if I skip the coffee?
The coffee is just for boosting the chocolate taste. Skipping it won’t hurt the cupcake texture.
→ How do I store these cupcakes?
Keep frosted ones in a sealed container at room temp for 2 days. Or refrigerate for 5 days, but serve at room temp.
→ Can I freeze these treats?
You can freeze the cupcakes (no frosting) for 3 months in bags. Thaw and frost after they've fully defrosted. The frosting can be frozen too.
→ Why is buttermilk used?
It adds moisture and softness to the cupcakes. It also reacts with baking soda for a better rise.
→ Can I prep these ahead?
Bake the cupcakes the day before and store without frosting. Add fresh frosting when you're ready to serve.

Chocolate Vanilla Cupcakes

Moist chocolate cupcakes with a rich vanilla frosting. Made with simple ingredients and great for special events.

Prep Time
~
Cook Time
22 Minutes
Total Time
22 Minutes
By: Aicha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 32 muffins

Dietary: ~

Ingredients

01 1 ½ teaspoons baking powder.
02 ¾ cup cocoa powder, dutch processed.
03 1 cup softened butter.
04 1 teaspoon baking soda.
05 2 cups white sugar.
06 ½ teaspoon salt.
07 1 egg white.
08 1 ¾ cups plain flour.
09 1 ½ cups buttermilk.
10 1 teaspoon coffee powder, instant (optional).
11 ¾ cup vegetable or canola oil.
12 2 whole eggs.
13 1 teaspoon vanilla flavoring.
14 1 pound powdered (icing) sugar.
15 ⅓ cup heavy whipping cream (add more if you need to).
16 ½ teaspoon salt.
17 1 teaspoon vanilla extract.

Instructions

Step 01

Set oven to 350°F. Get 32 muffin cups ready by lining them with paper liners. Put aside for now.

Step 02

Throw flour, cocoa, baking powder, baking soda, and salt into a big mixing bowl. Whisk it well. Leave it alone for later.

Step 03

Combine buttermilk, vanilla, and the coffee powder (if you want to use it) in a measuring jug. Let it sit nearby.

Step 04

In another bowl, stir sugar and oil together until you can't see any separation. Beat in the eggs and one egg white, one by one, until it starts to look paler. This takes about 1 ½ minutes.

Step 05

Add the dry mix and liquid mix in turns to the sugar bowl. Always begin and end with the dry mix. Scrape the bowl and mix again to make a smooth batter.

Step 06

Scoop the batter into the muffin papers, about 2/3 full each. Put them in the lower part of your oven and bake for 15-22 minutes. They’re ready when a toothpick comes out dry or with just a crumb or two.

Step 07

Let the muffins sit in the pan for a few minutes (5-10). Then transfer them to a wire rack, and give them more time to cool before adding frosting.

Step 08

Measure out butter, powdered sugar, salt, and a bit of vanilla in a bowl. Mix them on low speed using a hand or stand mixer so the butter breaks up into the sugar.

Step 09

Add heavy cream slowly while beating. Speed up the mixer to smooth out any clumps and get the right consistency. Scrape the sides of the bowl and check the texture one last time.

Notes

  1. You could swap heavy cream with regular milk in frosting. Use half the amount first and adjust if it’s too thick.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~