Simple to make and quick to disappear, these moist and flavorful 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!
I originally published this recipe in 2015 and have since added new photos and success tips.
Have you tried my triple chocolate cake before? This chocolate cupcake recipe was adapted from that super-popular recipe. Like my classic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There’s no reason to find a better versionโthis is THE chocolate cupcake recipe I use time and time again. I use the same batter to make these cream-filled chocolate cupcakes, too. (Try those next!)
Chocolate cupcakes with vanilla frosting are a birthday party classic, so I want to make sure you have a recipe for just that. They’re the perfect party tray complement to these yellow cupcakes with chocolate frosting!
One reader, Melissa, commented: “I tried this recipe and it came out perfect. This is my go-to cupcake recipe. I even made the DIY buttermilk with vinegar and milk… excellent! Thank you for this recipe. โ โ โ โ โ “
These Chocolate Cupcakes With Vanilla Frosting Are:
- Super moist and deeply chocolatey
- Soft with a spongey, cakey texture
- Based on the recipe for this reader-favorite chocolate cake
- Easy to prepare
- A delicious combination of vanilla + chocolate
- Perfect dessert for celebrations and birthday parties
Comparing My Chocolate Cupcake Recipes
I have another chocolate cupcake recipe in my favorites collection. The chocolate batter is similar, but it skips the hot liquid in lieu of another egg. The recipe works, but I find today’s cupcakes have a stronger chocolate flavor. The hot liquid in the recipe below encourages the cocoa powder to “bloom” or, in other words, extract its flavor. (Similar to how hot water extracts flavor from coffee or tea.)
Both recipes produce outstanding and deliciously moist chocolate cupcakes. But, when I’m looking for a stronger chocolate flavor, I choose today’s batter.
5 Key Points to Remember
- Cocoa powder takes the place of some flour, so that’s why there is so little flour in today’s batter.
- Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Why? Here’s the difference between dutch-process vs. natural cocoa powder. And if you are interested, here’s some info on the difference between baking soda vs. baking powder and why I use both in these chocolate cupcakes.
- Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. If you donโt drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)
- Fill your cupcake liners only 2/3 full. Trust me, you don’t want to fill them any more than that, or they will overflow when baking, then sink in the center.
- This recipe makes enough batter for 14 to 16 cupcakes, so line a second muffin pan with a few liners, or bake in batches.
Grab these ingredients:
Expect a thin batter. We don’t want a super thick batter here because that would yield dense cupcakes. That’s great for brownies, but we want spongey, cakey, and rich chocolate cupcakes.
Remember: this recipe makes enough batter for 14 to 16 cupcakes. Don’t try to fit all the batter into 12 muffin cupsโyou will have a disaster on your hands!
Vanilla Buttercream + Other Options
I love sweet & creamy vanilla buttercream frosting and rainbow sprinkles on these chocolate cupcakes. If vanilla frosting isn’t your top choice, you can use any of the following:
- Chocolate Buttercream
- Strawberry Buttercream (similar to these chocolate-covered strawberry cupcakes)
- Whipped Frosting (not too sweet)
- Swiss Meringue Buttercream
- Marshmallow Creme Meringue Frosting (dairy free)
- Cookie Dough Frosting
I used a large open star tip for the pictured cupcakes: Ateco 826 piping tip. A smaller version of this, which produces a similar look, is Wilton 1M piping tip.
Chocolate Cupcakes With Vanilla Buttercream Frosting
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours, 25 minutes
- Yield: 14-16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk in the cupcake batter.
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 temperatureย
- 1/2 cup (120ml) hot water or hot coffee (decaf is fine)
Vanilla Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar, plus more as needed
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
- salt, to taste
- optional for garnish: sprinkles
Instructions
- Make the cupcakes: Preheat the oven to 350ยฐF (177ยฐC). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 14 to 16 cupcakes, so line a second muffin pan with a few more liners or bake in batches.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside. In a large bowl,ย preferably with a pour spout, whisk the oil, sugar, egg, vanilla, and buttermilkย together until combined. Pour the dry ingredients into the wet ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 14 to 16 cupcakes.
- Bake for 20โ22 minutes, or until a toothpick inserted in the center comes out clean.
- 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.
- 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 the 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/milkโa Tablespoon at a timeโif frosting is too thick.
- Frost cooled cupcakes and top with sprinkles, if desired. You can swipe the frosting on with an icing knife or use a piping tip such as Ateco 826 or Wilton 1M.
- Store leftover cupcakes covered at room temperature for 1 day or in the refrigerator for 3 days.
Notes
- Make Ahead Instructions: You can bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.ย
- Special Tools (affiliate links): 12-cup Muffin Panย | Cupcake Liners | Glass Mixing Bowls or Mixing Bowl with Pour Spoutย | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Carrierย
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks can work for this soured milk, but the cupcakes wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe. You could also substitute sour cream.
- Hot Coffee:ย Hot liquid enhances the cocoa powderโs flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you donโt drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee (regular or decaf, but make sure it’s black with no sugar or cream). You can either brew it in a coffee maker or make instant coffee.
- Mini Cupcakes: Fill mini liners only halfway and bake for 10โ12 minutes at 350ยฐF (177ยฐC). Yields about 3 dozen.
- Cake:ย Here’s a chocolate cake that is just as moist and chocolate-y. To make enough vanilla frosting for that 2-layer cake, use the frosting ratios from this white cake recipe.ย
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- More Success Tips: Be sure to check out my How to Use Piping Tips post for instructions on how to fill a piping bag, and you can also read my 10 Tips for Baking the BEST Cupcakes.
Reader Comments and Reviews
Made these for my daughters birthday! Easy and VERY delish!
Hey, I noticed that while combining the dry ingredients to wet you used a whisker and mixed it really well. However, I was under the impression that these are supposed to be only lightly mixed so that gluten is not activated while adding the dry to wet.
When I mixed it slightly the batch didnโt turn out as great .. but when I mixed it really well with a whisker, the batch was amazing.
I am confused.
Hi Sally and team,
I am prepping for my little guys 1st birthday and am wondering if I can freeze the cupcakes frosted? Thanks!
Hi Amanda! We recommend freezing them unfrosted for best texture. These cupcakes are so moist and light that they may not hold up well under frosting with freezing/thawing.
Hi! Can I make the frosting the day before decorating the cupcakes? If so, how/where should I store it? Thank you!
Hi Judit, yes, you could make the frosting a day ahead and store in the refrigerator. You may need to add a splash of cream/milk and re-whip before using. Hope you enjoy the cupcakes!
Great recipe! These cupcakes were easy to make, and turned out moist and delicious. I’ll definitely be saving this recipe!
Can we substitute cream for the buttermilk?
Hi Farah, buttermilk is required for this recipe. See recipe Notes for details!
Did this for my daughterโs birthday, and everyone loved it. Such a good recipe.
Another perfect recipe from Sally’s baking addiction. I had everything in my pantry to make the cupcakes and the frosting and they were a breeze to put together.My great niece gave these a 10 out of 10. I made them for a birthday party, and I should’ve made a double batch because everyone wanted a second. They have a rich chocolate flavor, they rise perfectly and the simple white frosting is delicious. The frosting needed about a quarter of a teaspoon of salt and another half a teaspoon of vanilla and it pipes beautifully.
Love this recipe and it is my go-to! I need to make about 30 cupcakes for a party – can I double this recipe? Or should I make two batches? Thanks!
Hi Sarah, for best results, we recommend making two separate batches rather than doubling.
Hi Sally,
I am prepping for my little ones 1st birthday. Can I freeze these cupcakes frosted? Thanks!
Hi Amanda! We recommend freezing them unfrosted for best texture.
Hi there!
I live in a tropical weather, it is hot weather.
Iโm making my little cousin a cake for her birthday. Itโs in her school and I want to make so the frosting doesnโt melt since it has to be outside of the fridge for at least 4 hours. Is there a frosting that could last that long without AC and Fridge storage?
Hi Andi! Any frosting with a high butter content will melt in warm conditions. Is there any way to keep the cupcakes cool, at least in a semi-cold spot, until close to serving?
Hi-Iโve been asked to make MINI cupcakes for a get together. Do you know what Iโd change? I know oven temp and cooking time-can you tell me what that would be? Or is it just the cooking time?
Hi Kimberly, for mini cupcakes, the instructions are in the recipe Notes below the recipe: Fill mini liners only halfway and bake for 10โ12 minutes at 350ยฐF (177ยฐC). Yields about 3 dozen.
HI!
can I use cream cheese frosting for these cupcakes?
Absolutely! Here’s our cream cheese frosting recipe.
Can this recipe be bake as one layer 8inches cake??
Hi Akosua, this would be too much batter for one 8 inch round cake. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi Sally, I have a question. I made your salted caramel this Thanksgiving (for the salted caramel pumpkin cheesecake cupcakes). The salted caramel (and the cheesecake cupcakes) were a huge hit. My husband is requesting chocolate cupcakes with vanilla frosting for his birthday, so I plan to make these. Do you think I could drizzle the salted caramel on top of these cupcakes?
Thanks!
Hi Anna, yes, absolutely. The salted caramel also works well as a cupcake filling (like we used in these cupcakes). Or, you could always try our salted caramel frosting as well. All options would work great!
These turned out amazing!! Best cupcakes Iโve ever had. I couldnโt get over how moist it was even though I used King Arthur gluten free flour! I topped them with your peanut butter frosting and it was the perfect Super Bowl treat
This recipe is perfect. I changed not a thing for the cake. I used hot coffee-perfect. I used Herseyโs chocolate powder-perfect. The frosting was good – I added extra vanilla and a little extra salt to deflect the sweetness. People loved these cupcake and were a big hit with my neighbors and the Super Bowl party. The cake reminded me of the devilโs food cake of my youth. Thank you Sally!!
Hello! I noticed that the cake recipe this is based off as well as your other chocolate cupcake recipe contain espresso powder to enhance the chocolate flavor. should I add espresso powder to this recipe to achieve more flavor or did you not include it for a reason? also if I added chocolate chips would that negatively impact the cupcakes at all? thank you!!!
Hi Ashley, the chocolate flavor is still very deep without espresso powder, but you can certainly add a teaspoon here if you wish. Chocolate chips would be a great addition to the batter!
Hi, Sally! I adore your chocolate cupcakes, I have only made your other chocolate cupcake recipe. But every time I make them, they sink. I have tried pouring less batter, but itยดs confusing. My oven doesnt go to 177c, so I bake them at 175. Anyways, I want to try again, but this time with this recipe. My only question is, I like milk chocolate more than dark. We dont have that many options here in Norway, but I have a coca powder from the brand Cocoa Barry Plein Arome. It gives a lovely taste, but is a bit dark. We have sweetened cocoa powder too, can I use that? what are my obtions if I dont like the dark chocolate flavour?
Hi EM, the Cocoa Barry Plein Arome appears to be a Dutch-processed cocoa powder, which is not ideal for these cupcakes. Is the sweetened cocoa powder Dutch processed too? Unsweetened natural cocoa powder is best here. Your sweetened cocoa powder may work, but we can’t say for sure without testing it ourselves. Let us know what you try!
I use many if your recipes. Always the best.
My neighborโs rave but I keep it my little secret.
Thatโs a damn tasty cupcake. A staple for a reason.