Classic Chocolate Cupcakes with Vanilla Frosting.

A rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting. You’ll find every excuse to make this classic cupcake over and over again!

The one and only homemade chocolate cupcake recipe you need! Topped with fluffy, rich vanilla frosting.

I’m taking a break from all things overloaded today. Don’t get me wrong, an Oreo cake with Oreo crumb topping, Oreo cream filling, and milk chocolate buttercream is welcome in my apartment any day. But sometimes I crave a little simplicity. And it doesn’t get much simpler than a classic chocolate cupcake with vanilla frosting.

And sprinkles… uh, naturally.

Homemade Chocolate Cupcakes topped with creamy, rich vanilla frosting. A classic cupcake recipe you'll make time and time again! By @sallybakeblog

Speaking of overloaded, a couple weeks ago I made Marshmallow-Filled S’mores Cupcakes. Have you tried them yet? PLEASE DO. (Sorry… shouting.)

Well in that post, I briefly told you about my new favorite chocolate cupcake, which is used as the base underneath all that s’mores stuff. Today’s cupcake recipe starts with the same basic, simple chocolate cupcake batter. Let me explain these homemade chocolate cupcakes a little further because they are in the spotlight today.

Chocolate Cupcake 101

While I have a tried and true homemade chocolate cupcake recipe – which appears with chocolate frosting on my blog and with butterscotch frosting in my cookbook – I wanted to change things up. No rhyme or reason… playing around in the kitchen is simply what I enjoy most. I didn’t change much; just a few things here and there. Instead of using melted butter, I use a little oil. The oil produces an incredibly moist cupcake!

I leave out the 2 ounces of melted chocolate, so the cupcakes get all their chocolate flavor from cocoa powder. These cupcakes are still so fudgy! I find my original version to have more of a deep, dark chocolate flavor while today’s chocolate cupcakes more of a milk chocolate flavor. And my gosh, chocolate is all you’ll taste. Don’t you just hate biting into a homemade chocolate cupcake only to find a subtle taste of chocolate? What a waste.

The BEST Homemade Chocolate Cupcakes. Recipe by

I love adding brown sugar to my homemade chocolate cupcakes. I find subbing some white sugar for brown sugar gives the cupcakes a little something extra and provides an even richer taste than most other chocolate cupcakes I’ve tasted.

Chocolate cupcakes paired with vanilla frosting is a match made in heaven. A dessert that everyone loves! And my fluffy, creamy vanilla frosting is the perfect topper for these homemade fudgy cupcakes. If you’re nervous about making homemade frosting, don’t be. It’s one of the easiest things to master, trust me.

I whipped these cupcakes up for my birthday last week and my friend said they tasted as tender and moist as cupcakes from a bakery. The kicker? She had one on day 2! Chocolate cupcakes are notorious for drying out as the days pass (cocoa powder has that effect on baked goods), but these stay perfectly tender and rich. They’re a great cupcake to make ahead of time for a party and frost right before serving.

Homemade Chocolate Cupcakes with Chocolate Vanilla Swirl Frosting. Recipe by

I felt a little fancy in the kitchen the day I made these chocolate cupcakes and ended up baking a second batch and swirling vanilla and milk chocolate frostings on top. For all of you with frosting A.D.D. like myself, you have got to try it.

Here’s a lengthy post I wrote on How to Make Swirled Frosting. I also show you exactly how to fill a piping bag with frosting (the easiest way!), as well as how I pipe frosting using the Wilton 1M swirl piping tip – which the tip I used for today’s cupcakes.

Be sure to read that helpful post!

How to Make Swirled Frosting

Homemade Chocolate Cupcakes with Chocolate Vanilla Swirl Frosting. Recipe by

This is a great go-to chocolate cupcake recipe you will use over and over again. Far superior to anything from a box!

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Classic Chocolate Cupcakes with Vanilla Frosting

A rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting. You'll find every excuse to make this classic cupcake over and over again!

Yield: 12-14 cupcakes



  • 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) 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 (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk*

Vanilla Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4-5 cups (480-600g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • salt, to taste


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. Mini cupcakes will take about 10 minutes, same oven temperature.

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 2 days and in the refrigerator up to 5.

For Swirled Frosting - if you wish to frost your chocolate cupcakes with swirled frosting as pictured above, please see this cupcake recipe to obtain the correct amounts (and recipes) for the vanilla and chocolate frostings. Then, see this post to learn how I swirled them. 

Adapted from my Death by Chocolate Cupcakes

To Turn Into a Cake: Use a 9 inch cake pan. Fill only halfway – there will be extra batter to make some cupcakes. I am unsure of the exact bake time for the cake. Around the 30 minute mark. 350F temperature.

*Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.

*For the frosting, heavy cream or half-and-half will give your frosting the creamiest texture. You may use milk instead, keeping in mind the frosting won't be as creamy.

*I bought these rainbow sprinkles from Walmart (Wilton brand), but also love to buy them in bulk here

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Looking for that perfect vanilla cupcake recipe? Try my Very Vanilla Cupcakes.

Very Vanilla Cupcakes by


Or even my Ultimate Marble Cupcakes.

Marble Cupcakes by


You just can’t beat a classic, and it doesn’t get much better than this!

The one and only homemade chocolate cupcake recipe you need! Topped with fluffy, rich vanilla frosting.



See more cupcake recipe ideas.





173 Responses to “Classic Chocolate Cupcakes with Vanilla Frosting.”

  1. #
    Carolinaposted June 16, 2014 at 6:52 pm

    Sorry about my english, I’ll try harder…

    Is a 6-cup standard size muffin pan, but the recipe is for 14. Is there any problem if the batter stay on the bowl? I can only make 6 at a time :(


    • Sallyreplied on June 16th, 2014 at 7:47 pm

      Yes, that’s fine – you may let the batter sit in the bowl as you bake in batches. Enjoy!


      • Carolinareplied on June 16th, 2014 at 8:11 pm

        You’re the best! Thanks :)

  2. #
    Kayposted June 19, 2014 at 11:47 pm

    Could I freeze these after they cool and frost them later?


    • Sallyreplied on June 20th, 2014 at 8:52 am

      Definitely! I find they taste best fresh, but freezing works as well. Allow to thaw overnight in the refrigerator then frost.


  3. #
    Liezlposted June 20, 2014 at 8:30 am

    I loved your recipes specially cupcakes.
    Anyway, can i use brown sugar instead of light brown?
    Thank you.


    • Sallyreplied on June 20th, 2014 at 8:37 am

      Yep, you may use dark brown sugar here.


      • Liezlreplied on June 20th, 2014 at 10:30 am

        Thank you Sally its so kind of you to reply. God bless dear!

  4. #
    dinaposted June 22, 2014 at 6:35 pm

    yummy looking cupcakes!


  5. #
    Patti D.posted June 23, 2014 at 10:19 am

    Sally: I am confused by the line in this recipe that reads: the batter won’t be very thick. My batter was VERY thick. I thought that perhaps, I measured ingredients incorrectly, so I mixed another batch of batter, and it was the same consistency. I did enjoy the final product, however!


  6. #
    Ashley | Our Full Tableposted June 26, 2014 at 11:55 pm

    These look beautiful!


  7. #
    Sallyposted June 28, 2014 at 1:15 pm

    Sinked while baking in the oven? That’s so strange. Are you opening and closing the oven door while the cupcakes are baking? You can try lowering the oven temperature – and make sure not to overmix the cupcake batter.


  8. #
    Marisaposted July 10, 2014 at 7:59 am

    I always like to make 2 dozen cupcakes. One dozen doesn’t go far in my house. Can I double this recipe exactly with the same results? Should some ingredients not be doubled? Also, can I double all of your cupcake recipes. They all look absolutely scrumptious and can’t wait to try more.
    Thank you.


    • Sallyreplied on July 10th, 2014 at 10:04 am

      Hi Marisa. I usually prepare two separate batches for all of my cupcake recipes, instead of doubling. It guarantees a more uniform texture among each cupcake. But if you’re in a rush, you may double all of the ingredients.


      • Sarahreplied on October 17th, 2014 at 9:45 pm

        I doubled the recipe to make 10 jumbo cupcakes and they turned out great!

  9. #
    Antonia Gilalamasposted July 14, 2014 at 6:33 am

    Amazing recipes…hard to choose which to do first.! Did the chocolate cupcakes with two tone frosting…loved by my kids..look wonderful.! Thanx. Have a question as live in Greece and trying to find heavy cream. We have normal cream, light cream and ‘fatty ‘ cream which seems thickish !!! Unfortunately can’t be beaten! Can your heavy cream be beaten? What should I use in the frosting ? Thank you


    • Sallyreplied on July 14th, 2014 at 12:57 pm

      Hi Antonia! Heavey cream here can be beaten, yes. I would use your light cream in the frosting.


  10. #
    Zeeposted July 16, 2014 at 1:43 pm

    Only just popped these in the oven 5 min ago and they already look like they’re going to be a smash hit (though I might be slightly optimistic) :) I’ve been following your blog for a long time, baked loads of stuff from it…you never fail me :D Keep up the good work !!


    • Sallyreplied on July 16th, 2014 at 3:33 pm

      Thanks Zee! Happy you’re enjoying my recipes. Love these cupcakes!


  11. #
    allyssaposted July 21, 2014 at 1:37 pm

    I just made these about 10 minutes ago. They taste JUST like the boxed chocolate cake mix, so yummy! Thanks for the recipe!


  12. #
    allyssaposted July 21, 2014 at 2:04 pm

    Oh and I made a fresh raspberry cream cheese buttercream to top them off with, my fiance loves raspberries and they’re for him and our son’s birthday. It’s an amazing combination. I may or may not have eaten like 7 mini cupcakes…. just to test them out of course.


  13. #
    Jessica @ Sweet Menuposted July 22, 2014 at 9:03 pm

    Hi Sally, could you make this recipe into a cake? I’m looking for a nice chocolate cake recipe but these really caught my eye!


    • Sallyreplied on July 23rd, 2014 at 7:14 am

      Definitely! Use a 9 inch cake pan (fill only halfway – there may be extra batter to make some cupcakes) – but I am unsure of the baking time.


  14. #
    Lynnposted July 23, 2014 at 4:52 am

    Am planning to make 84 cupcakes for my sister’s 21st (nervous) wondered about the icing – is one batch just enough for 12 and so I will have to make 7 batches? Or is there usually leftover icing and I can make less?



    • Sallyreplied on July 23rd, 2014 at 7:10 am

      Hey Lynn. There is sometimes a little extra frosting. You could probably get away with only 5 batches of frosting.


      • Lynnreplied on July 23rd, 2014 at 7:58 am

        Thank you!! Fingers crossed I get it all right :)

  15. #
    Aliceposted August 3, 2014 at 12:14 pm

    I was just wondering…did the amount of frosting that you make with this recipe be enough to do the swirl on each cupcake? I know that the swirl takes up a lot of frosting.

    The Inspired Baker


    • Sallyreplied on August 3rd, 2014 at 7:34 pm

      Yes, it is enough for each.


      • Alicereplied on August 5th, 2014 at 10:13 am

        Ok thank you!!

  16. #
    Cherylposted August 10, 2014 at 10:10 pm

    I need to make cupcakes for my granddaughter’s birthday party. I always make cakes so I’m not extremely confident about making cupcakes. I would like to make then the day before and frost on Sunday morning just before the party. Do I need to be a seasoned decorator to make those perfect swirls? Once they are frosted, do they need to be refrigerated or will they hold for several hours?
    Please help a nervous grandma!


    • Sallyreplied on August 11th, 2014 at 5:49 am

      Hi Cheryl. The frosting will hold for several hours. I linked to my “How to make Swirl frosting” a few times in the post. In that tutorial, I explain how I use the Wilton 1M piping tip to make the swirled look.


      • Cherylreplied on August 12th, 2014 at 11:23 pm

        Is it okay to make the frosting and refrigerate also until the next day? Anything that I can do before hand takes away some of the stress.

  17. #
    Lillyposted August 14, 2014 at 2:12 am

    If I wanted to make these into mini cupcakes, what would be the right temp? And for how long?


    • Sallyreplied on August 14th, 2014 at 2:55 pm

      Hi Lilly – mini cupcakes are noted in the instructions of the recipe.


      • Lillyreplied on August 14th, 2014 at 3:53 pm

        Hi Sally, I am so sorry, but I can’t seem to catch where in the instructions. Sorry!

        • Sallyreplied on August 15th, 2014 at 12:18 pm

          Mini cupcakes will take about 10 minutes, same oven temperature.

  18. #
    Fatimaposted August 18, 2014 at 8:07 am

    Hey Sally! I was wondering if I could use the normal whisk instead of the paddled one?


    • Sallyreplied on August 18th, 2014 at 7:53 pm

      I whisk attachment may be used for the frosting, yes.


  19. #
    Kayposted August 23, 2014 at 12:41 pm

    Spot on with the number of cupcakes it make. Really great and easy recipe. I made a Nutella buttercream icing to go with this cupcake. yummy together.


  20. #
    Brittanyposted August 29, 2014 at 1:41 pm

    I made these for the first time last night and they were wonderful! I needed classic chocolate cupcakes for my friend’s birthday and I couldn’t have found a better recipe. These were delicious! Thank you so much for sharing!


  21. #
    Amandaposted August 30, 2014 at 11:49 pm

    Hi Sally….just wanted to say thanks for all of your amazing recipes! I discovered your blog a few months ago and your cupcake recipes are my absolute favourite! Also, thanks for the side note about substituting coconut oil for vegetable oil ( I try to avoid canola as much as possible) it was a delicious substitution!

    Happy baking :-)


  22. #
    Lexyposted September 1, 2014 at 7:43 pm

    I have these cupcakes in the oven right now. I was going to use cake flour in place


  23. #
    Lexyposted September 1, 2014 at 7:47 pm

    I have these cupcakes in the oven right now. I used all purpose flour instead of cake flour as stated, although I wanted to use cake flour. It is a part of my ongoing mission to actually bake cupcakes and cakes that taste good. I cook everything else, including breads and muffins really well. Just cakes stump me to no end. I pray that these are delicious and my boyfriends co-workers love them. I am certain our daughter will no matter what they taste like, she’s got a little sweet tooth herself.


  24. #
    Lexyposted September 1, 2014 at 8:13 pm

    They’re definitely sunk, cupcakes are not my forte. By sunk I mean they tried to crawl under my cupcake tin. They were very sunk. No I did not open the door while baking. I did everything as stated. And yet . I still need cupcakes for tomorrow, it’s 8 I clock at night. I have had a really long day.


  25. #
    Meganposted September 4, 2014 at 4:04 pm

    Do you have good recipe for strawberry frosting??


  26. #
    Sara Andersonposted September 4, 2014 at 11:58 pm

    I made these last weekend. They turned out well, but I had a question. I usually use your weight measurements because I like it, it is more accurate, and it means less dishes to wash. My question is regarding the weight for the cocoa powder. I measured the cocoa powder at 64 grams, and it looked like too much to also be 1/2 a cup. I then weighed my 1/2 cup measuring cup of cocoa powder, and it was only 31 g. Nit sure what to do, I went ahead with your weight of 64 g. The cupcakes still tasted great, but possibly a little dry. How do you determine the weight of the dry ingredients. Is my 1\2 cup measuring cup way off? I appreciate your time in addressing this question. I do love your recipes. I bake something from your blog or cookbook at least twice a week. I am also a runner. Your 100 mile per month challenge this summer also challenged me. I was able to get 100 miles for the months of June/July/August. Congratulations to you on your month of August. That is great! Good luck with your final wedding preparations!


    • Sallyreplied on September 5th, 2014 at 8:33 am

      Hi Sara, pardon my error. 1/2 cup of my cocoa powder measures 42g. So give that amount a try next.


  27. #
    Vesaposted September 5, 2014 at 12:18 am

    I just made these cupcakes and they are really pretty and delicious. They came out perfectly. Thank-you for the great recipe. I’ll have to try some of your others too.


  28. #
    Jayposted September 5, 2014 at 7:32 am

    Hi sally! Can I use canola oil for this recipe? I always used corn oil whenever I made it (every week I think :P) but I’m trying to switch to canola.


  29. #
    Danielleposted September 15, 2014 at 12:19 am

    Made these this evening and they were a HUGE hit! I’m sure they will be gone by tomorrow afternoon. Very delicious, thanks for sharing this recipe :)


  30. #
    Carlaposted September 27, 2014 at 7:12 pm

    Hi Sally,
    I’m very excited to try his recipe out! I have a big party coming up and that will be my “do or die” =P
    The only thing I am concerned here is the measurements for the frosting =\
    Opposed to what you did in the batter recipe, you didn’t put grams or ml next to your cup measure.
    Could you help me out and add the correspondent ml or g to each ingredient?
    Thank a loooot before hand! ;)


  31. #
    Bettyposted September 29, 2014 at 1:04 pm

    going to make about 100 cupcakes for a 90th party, traveling about 100 miles, will icing hold for around 24 hrs.?


    • Sallyreplied on October 13th, 2014 at 10:12 am

      Hi Betty. I apologize for the delay responding to you, I was on vacation. I suggest keeping the cupcakes in cupcake holders (with high tops to ensure the frosting isn’t smashed down) and keeping them in coolers if you can. 24 hours is pushing it a little. Can you frost when you arrive to the party? Make the frosting ahead of time, cover tightly and keep that in the cooler, and assemble when you arrive? Might be easier to travel that way instead of with the assembled cupcakes.


  32. #
    jenneryposted October 1, 2014 at 1:16 am

    .. i really need this recipe for my son’s bday. thnks alot for sharing this sally i owe you


  33. #
    lilyposted October 1, 2014 at 11:52 am

    Made the cupcakes with soy milk and white vinegar insted of using buttermilk
    Using same proportions as in recipe – for non dairy cupcakes,
    Came out great.
    Thow this recipe makes very fluffy and light cupcakes
    Is there eny way on making these a bit more condenced yet dry?


  34. #
    Marisaposted October 3, 2014 at 4:30 am

    These cupcakes are delicious! I just made the actual cake part (without the frosting) and it will definitely become my go-to chocolate cupcake recipe!


  35. #
    Saraposted October 10, 2014 at 11:20 am

    Sally, this is the first recipe I tried from your site, I was a little weary at first because I tend to avoid the internet when looking for recipes. However I was pleasantly surprised; these are perfect. The cupcake is moist and chocolaty (all the previous chocolate cake recipes I have tried weren’t this chocolaty). The frosting on the other hand was light and fluffy. It made for a perfect combination, balancing out the dark cupcake. I’ll be making this into a cake tomorrow for a birthday party I’m attending. I’ll definitely have to make sure to check out your other recipes.


    • Sallyreplied on October 12th, 2014 at 7:22 pm

      Thank you Sara – I’m so glad you like them and took the time to let me know!


  36. #
    carolposted October 11, 2014 at 9:13 pm

    Hi Sally, My daughter who lives in New Jersey gave me your website.I tried your death by chocolate cupcake and they were sinfully good Thanks for such wonderful recipe I will be making more of your recipes.God Bless You.


  37. #
    Dianaposted October 15, 2014 at 3:35 pm

    Hello Sally, I followed your recipe, they are delicious! But how can I do if I want to leave them at room temperature with the butter cream on it? (Or how do I do so the butter cream doesn’t spoil if I keep my cupcakes at room temperature? Not in the fridge)


    • Sallyreplied on October 15th, 2014 at 7:45 pm

      Hi Diana – this frosting will hold up just fine in a tightly covered container for a couple days, actually. Though it tastes best when fresh!


  38. #
    Rahelposted October 15, 2014 at 10:50 pm

    Hi Sally:) tried these cupcakes n vanilla frosting yesterday and they were absolutely yummy!! Thnks 4 d recipe. …


  39. #
    Angelposted October 21, 2014 at 11:05 pm

    These taste sooo good! Kinda brownie like! One question my had a bit of a crunch when I Bite into them..should I lessen the bake time? I want soft tops.. I baked for 18 minutes..Also how would I bake in jumbo cups ?


    • Sallyreplied on October 22nd, 2014 at 10:31 am

      Hi Angel, for the crispy top – I would lessen the bake time ever so slightly. Maybe also reduce the sugar by 2 Tablespoons. Baking in jumbo cups will work wonderfully, but the bake time will be slightly longer. Same oven temperature.


  40. #
    Amy Shrumposted October 24, 2014 at 1:52 pm

    Sally- Can I double this recipe without it causing any problems? Like the batter sitting while the first batch bakes? Do I need to double the frosting or is there enough extra I can stretch it for the double batch


    • Sallyreplied on October 24th, 2014 at 6:28 pm

      Nothing special, this recipe doubles easily. You *might* be able to stretch the frosting over all the cupcakes. They won’t have a nice thick frost. You could always 1.5x the frosting recipe.


  41. #
    Jessicaposted October 24, 2014 at 5:32 pm

    Sally your cupcake recipe is AMAZING. Made them for the first time last night with 0 modifications and they turned out perfectly. This definitely just made the cut to household cupcake recipe. From one food blogger to the next – Thank You!


  42. #
    Patrickposted October 29, 2014 at 11:35 pm

    So: I happened upon your site because I wanted to make chocolate cupcakes. I’ve found many recipes online and I’ve made some great cupcakes. Most of the recipes I’ve used previously, while delicious, are often very fussy. I wanted a quick, easy chocolate cupcake recipe I could throw together on a Tuesday evening. Got it! These are now my go-to chocolate cupcakes. Moist, rich, great crumb. I use your recipe exactly except I dissolve 1 tsp. of instant coffee in my vanilla & and I make 12 cupcakes rather than 14. Awesome! Looking forward to exploring your website more in depth. Thanks & Keep up the great work!


  43. #
    kristaposted October 30, 2014 at 8:47 pm

    How well do you think the recipe will hold up if i half the sugar? Snd can you make buttermilk using almond milk and vinegar, or would that be gross? Thanks!


  44. #
    Elisabethposted November 3, 2014 at 9:08 am

    What if i ise dutch processed coco powder?


  45. #
    Chandaposted November 6, 2014 at 9:07 am

    Great recipe! I did find, however, that as the batter sat waiting on one batch to bake there were some inconsistent results. I think it would work best if you can get it all in the oven at once. Forgot to mention that I did make a double batch, and that’s why I had multiple batches to bake. That said, the cupcakes were really moist and tasty, even the duds had a good taste! I made both the vanilla and chocolate buttercreams, adding some all-natural raspberry extract along with the vanilla. The raspberry was a nice complement to the chocolate cupcake. Thanks for the recipe!


  46. #
    Saraposted November 12, 2014 at 9:13 am

    I had the same problem with the chocolate ones I made yesterday


  47. #
    Carolposted November 15, 2014 at 3:45 pm

    i was wondering why you specify not to use Dutch process cocoa powder?


    • Sallyreplied on November 16th, 2014 at 11:28 am

      Hi Carol. Dutch process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened, which is an acidic ingredient, is paired with the brown sugar (also acidic) in this specific cupcake recipe to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.


  48. #
    sarahposted November 16, 2014 at 10:03 am

    WOW! These are amazing. I have tried many recipes in search of a substitute for a boxed cake mix (they cost 8 USD where I live!!)
    These are hands down the BEST!!! So yummy, so perfect. Thank you!


  49. #
    Thereseposted November 16, 2014 at 9:03 pm

    Hello. Thank for this recipe. I would love to try it. However, I only have dutch processed cocoa powder. Is there a way for me to use dutch processed cocoa by changing some of the ingredient’s measurements as you mentioned in a previous reply (baking soda, salt, brown sugar)?


  50. #
    MHposted November 17, 2014 at 8:20 am

    i have tried multiple recipes of yours and I am happy to say that your website has tranformed me into a great baker. My question is, My mixer doesn not have a paddle attachment, just the whisk like ones, can I still make the frosting with it? If not can it be made by hand ? Thank you for your awesome recipes :)


    • Sallyreplied on November 17th, 2014 at 9:50 am

      whisk attachment is just fine for the frosting here


  51. #
    Jodyposted November 17, 2014 at 1:13 pm

    Hi! I have tried your recipe as cupcakes and absolutely love it. Do you think there is anything I need to do to the recipe in order to convert to a full cake recipe? Thank you in advance for your help.


    • Sallyreplied on November 17th, 2014 at 3:11 pm

      Hi Jody, this batter will fit into a 9 inch cake pan. Only fill halfway. There will be leftover batter, but probably not enough for a second cake. Use the rest to bake cupcakes. I am unsure of the bake time.


  52. #
    Abiposted November 19, 2014 at 9:17 am

    Is it ok to leave out the espresso powder? The cupcakes are for a one year old bday party?


    • Sallyreplied on November 19th, 2014 at 10:45 am

      Hi Abi– there is no espresso powder in this recipe.


  53. #
    Mauricesaposted November 19, 2014 at 11:47 pm

    I was just wondering why no vinegar was used in this recipe. Also the instructions are a bit confusing. In the directions it says, “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. ” is this right, or did you switch dry and wet ingredients by accident? Just curious.


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