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Chocolate Cupcakes Vanilla Frosting

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

These moist, chocolatey cupcakes are topped with creamy vanilla frosting. They’re super easy to make with items you likely already have in your kitchen. This recipe makes 32 cupcakes, and you can add coffee if you want to make the chocolate flavor even richer.
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Updated on Tue, 18 Mar 2025 21:23:09 GMT
A serving plate filled with chocolate cupcakes topped with creamy white frosting and colorful sprinkles. Pin it
A serving plate filled with chocolate cupcakes topped with creamy white frosting and colorful sprinkles. | chefmelt.com

Ready to try what'll become your top pick in cupcake land? These chocolate treats with vanilla topping have been my reliable sweet option for parties and celebrations. The base comes from a precious chocolate cake formula passed down in my family, though I've adjusted it through the years to give you the juiciest cupcakes ever. Want something else? Check out my vanilla cupcake method which works just as well and never fails.

Insider Cupcake Making Tips

Through making countless cupcakes in my home over time, I've gathered some real game-changers. The top trick is having all your stuff sit out till it hits room temp for the right feel. I always keep an eye on my treats from the 10-minute point since all ovens work a bit differently. And my number one rule? Don't put frosting on hot cupcakes. I found that out when my lovely topping turned all runny on still-hot cupcakes during my kid's party!

What You'll Need

  • All-Purpose Flour: Standard flour does the job just fine.
  • Cocoa Powder: Go with unsweetened for stronger chocolate taste.
  • Baking Powder & Soda: They make your cupcakes puff up nicely.
  • Butter: Get the unsalted kind and let it warm up first.
  • Granulated Sugar: Gives just the right sweetness.
  • Eggs: Big ones warmed to room temp.
  • Vanilla Extract: Real vanilla really steps things up.
  • Buttermilk: This is why my cupcakes stay so damp and soft.

Step-by-Step Baking Guide

Prep Work
Turn your oven to 350°F and put paper cups in your muffin pan. Make sure everything's warmed to room temp.
Combine Dry Stuff
Stir your flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until they're mixed well.
Make Your Mix
Beat butter and sugar till they're light and fluffy for about 3 minutes. Drop in eggs one by one, then vanilla. Add dry ingredients and buttermilk back and forth until just mixed.
Pour and Cook
Put batter in your paper cups around 2/3 full and cook for 15-18 minutes or until you can stick in a toothpick and it comes out clean.
Let Them Rest
Keep them in the pan for 5 minutes then move to a wire rack and wait till they're totally cool before adding frosting.

Super Smooth Vanilla Topping

Getting that perfect vanilla topping comes down to how you make it. Start with butter that's really soft and whip it until it's super airy. Then slowly mix in your fine sugar, vanilla, and just a tiny bit of salt until it looks kinda crumbly. Now for the fun part: slowly pour in some heavy cream while mixing until your topping gets all smooth and shiny. If it feels too thick, just add a little more cream. Too runny? A bit more sugar will sort that out. Want to know my trick for that fancy look? Give everything one last stir by hand with a wooden spoon to get those air pockets out.

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. | chefmelt.com

Planning Ahead and Keeping Fresh

These treats work great when made early! If you'll eat them tomorrow just put your unfrosted cupcakes in a sealed box and keep them at room temp. Store your topping in the fridge but let it warm up before using. Wanna freeze them? I do this tons! Freeze topped cupcakes on their own first then wrap them up and put in a container. They'll stay good for a month frozen. Just let them sit on your counter for a couple hours before eating.

Frequently Asked Questions

→ Can I skip the coffee in this recipe?
Absolutely! The instant coffee just gives the chocolate flavor a little boost. Leaving it out won’t change how the cupcakes turn out.
→ How long can I keep these cupcakes fresh?
You can keep frosted cupcakes in an airtight box at room temperature for a couple of days. In the fridge, they’ll stay good for about five days, but let them come to room temperature before serving.
→ Can these cupcakes be frozen?
You bet! Store the cupcakes without frosting in freezer-safe bags for up to three months. Let them thaw completely before you add the frosting. The frosting itself can also be stored in the freezer on its own.
→ What does buttermilk do in this recipe?
Buttermilk makes these cupcakes soft and keeps them moist. It also works with the baking soda to help them puff up nicely.
→ Is it possible to prep these cupcakes in advance?
Yes! Bake the cupcakes the day before and keep them in a sealed container without frosting. Add fresh frosting on the day you’re planning to serve them for the best results.

Chocolate Cupcakes Vanilla Frosting

Moist chocolate cupcakes with luscious vanilla frosting. Easy to make using common kitchen ingredients—ideal for celebrations and birthdays.

Prep Time
~
Cook Time
22 Minutes
Total Time
22 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 32 muffins

Dietary: ~

Ingredients

01 ¾ cup of cocoa powder, processed like the Dutch ones.
02 1 teaspoon of baking soda.
03 ½ teaspoon of salt.
04 2 cups of white sugar (granulated).
05 1 teaspoon of vanilla essence.
06 1 ½ teaspoons of baking powder.
07 1 cup of softened butter.
08 1 ¾ cups of standard all-purpose flour.
09 ⅓ cup of heavy cream (or add more if needed).
10 1 egg white.
11 2 large eggs.
12 ½ teaspoon of salt used in frosting.
13 1 pound of powdered sugar.
14 1 teaspoon of instant coffee powder (optional).
15 ¾ cup of vegetable oil (or sunflower oil).
16 1 ½ cups of buttermilk.
17 1 teaspoon of vanilla essence.

Instructions

Step 01

Heat up your oven to 175°C (350°F). Pop some paper liners into 32 muffin tins, then put them aside for now.

Step 02

In a big mixing bowl, toss in the flour, cocoa powder, baking powder, soda, and a touch of salt. Give it all a whisk so it’s evenly mixed. Then set it to the side.

Step 03

Grab a measuring cup, pour in the buttermilk and vanilla, and stir in that instant coffee powder, if you’re using it. Set this mix aside too.

Step 04

In another large bowl, stir together the oil and sugar till it’s blended. Drop in the eggs one at a time, including the extra egg white, and beat for 90 seconds till it looks a bit fluffier.

Step 05

Add the dry flour mix and wet milk mix to your sugar bowl one at a time, alternating between the two. Make sure you start and end with the flour. Scrape the edges and mix a bit more till it’s smooth.

Step 06

Take an ice cream scoop and fill the muffin tins about ⅔ full. Put them in the lower-middle area of the oven and bake for around 15-22 minutes. You can check if they’re done with a toothpick—it’ll come out clean or with just a few crumbs.

Step 07

Let the cupcakes chill in the pans for 5-10 minutes before you move them to cooling racks. Only frost them once they’re completely cool.

Step 08

In a big bowl, toss in the butter, powdered sugar, salt, and vanilla. Use a mixer on low to bring the mix together and break up the butter chunks.

Step 09

Slowly add in the heavy cream, a little at a time, till the frosting turns smooth. Turn up the speed on your mixer to get rid of lumps. Give it one last stir around the bowl for a nice texture.

Notes

  1. To make the frosting lighter, you could swap heavy cream with milk. Start with half the amount and add more if necessary.

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: ~