Get ready to experience the ultimate dessert sensation that will transform your ordinary day into an extraordinary culinary adventure! These mouthwatering Chocolate Cupcakes with Vanilla Buttercream are not just a recipe – they're a ticket to pure bliss. Imagine sinking your teeth into a rich, moist chocolate cupcake topped with a cloud-like vanilla buttercream that melts perfectly in your mouth. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality cupcakes that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to remove any lumps and ensure even mixing.
- In a separate bowl, whisk together sugar, milk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, which can result in dense cupcakes.
- Using an ice cream scoop or large spoon, fill each cupcake liner about 2/3 full with the chocolate batter to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the vanilla buttercream, beat softened butter in a large mixing bowl until creamy and smooth, about 2-3 minutes.
- Gradually add powdered sugar, milk, and vanilla extract, beating on medium-high speed until frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the vanilla buttercream on top of each cupcake using a piping bag or offset spatula.
- Optional: Decorate with sprinkles, chocolate shavings, or a light dusting of cocoa powder for added visual appeal.
Tips
- • Room temperature ingredients are key! Ensure your eggs, milk, and butter are at room temperature for the smoothest batter and frosting. • Don't overmix the batter – mix just until ingredients are combined to keep cupcakes light and fluffy. • Use an ice cream scoop for perfectly uniform cupcakes that bake evenly. • Let cupcakes cool completely before frosting to prevent melting and sliding. • For the most beautiful frosting, use a piping bag with a star tip for professional-looking swirls. • Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. • For extra moisture, you can add a tablespoon of sour cream to the batter for an even more decadent texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 3g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 65mg
