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. Love chocolate buttercream? You can definitely make the switch! Or you can even swirl chocolate and vanilla frostings together, as you can see below.
Have you tried my super moist chocolate cupcakes before? This is the same exact chocolate cupcake recipe, a “foundation” recipe where I like to apply all different frosting flavors. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There’s no reason to find a better version– this is THE chocolate cupcake recipe I use time and time again.
Chocolate cupcakes with vanilla frosting are a birthday party classic, so I want to make sure you have a recipe for just that.
These Chocolate Cupcakes with Vanilla Frosting Are:
- Super moist and flavorful
- Soft with a spongey texture (not dense like brownies)
- Easy to prepare
- Perfect for celebrations and birthday parties
Overview: How to Make Them!
- Combine the dry ingredients: You need all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Cocoa powder takes the place of some flour, so that’s why there is so little flour in this recipe. Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Why? Here’s the difference between dutch-process and natural cocoa powder. And if you really want to learn today, here is why I use both baking soda and baking powder in these chocolate cupcakes.
- Whisk the wet ingredients: Whisk eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract together.
- Combine: Combine the dry and wet ingredients, add buttermilk, then whisk until smooth. The cupcake batter isn’t as thick as you’d expect. We don’t want a super thick batter because that would yield a cupcake similar to brownies. We don’t want dense! We want spongey, cakey, and rich.
- Fill muffin pan: Fill your cupcake liners only halfway full.
- Bake: The cupcakes take about 20 minutes in the oven.
- Frost: After they cool, frost the cupcakes with vanilla buttercream or your choice of frosting! I have dozens of frosting recipes.
Here are a few step-by-step pictures. These are taken from my chocolate cupcakes recipe, but the batter and instructions are exactly the same. Remember, expect a very thin batter.
This Will Make or Break Your Recipe
Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. You will question yourself as you pour in the batter. Really? This is ALL that I’m using for each cupcake? The answer is yes! Here’s what happens when you fill the cupcake liners too full:
- cupcakes will overflow
- they’ll have crisp mushroom tops
- sink in the center
Got that? Only halfway full.
Vanilla Frosting OR Swirled Frosting
Vanilla buttercream is my first choice– I love sweet, creamy vanilla with chocolate cupcakes and sprinkles. Kids love these as birthday treats, too. If you want to take it a step further, try swirled frosting instead! You can find instructions for the swirled frosting in my marble cupcakes recipe. Basically, you’ll make two bowls of frosting, spoon them side-by-side in your piping bag, then pipe. It’s very easy!
I used Wilton 1M piping tip in these pictured cupcakes.
Baker’s Tip: Place your piping bag in a tall cup. This makes transferring frosting to the piping bag MUCH easier, neater, and quicker.
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.
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 1/2 cup (45g) unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature*
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- salt, to taste
- rainbow sprinkles (optional)
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.) Use frosting immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
- Frost cooled cupcakes however you’d like. I used Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
- Make Ahead Instructions: You can prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. Frosting freezing instructions included in step 5.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk 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 work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Heavy Cream in Frosting: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
- Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C). Yields about 3 dozen.
- Cake: Here’s a chocolate cake that is just as moist and chocolate-y.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk. Fill a measuring cup with the lemon juice/vinegar then the rest with whole milk to reach 1/2 cup.
Keywords: cupcakes, chocolate, chocolate cupcakes, vanilla frosting