Chocolate Cupcakes with Vanilla buttercream Frosting
If you've been on the lookout for a dessert that finds that sweet spot between simple and indulgent, search no more! Today, we're diving right into the world of super yummy chocolate cupcakes, and each one gets a fancy upgrade with a swirl of creamy vanilla buttercream on top.
Servings: cupcakes
Equipment
- 1 Electric mixer
- 2 cupcake tins
- 1 piping bag
- 1 1M piping tip
Ingredients
Chocolate Cupcakes
- 2 1/2 cups cake flour spooned and leveled
- 3/4 cup dutch process cocoa powder spooned and leveled
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup vegetable oil
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream room temperature
- 1 cup freshly brewed strong coffee
Vanilla Buttercream Frosting
- 1 1/2 cup unsalted butter room temperature
- 6 1/4 cups powdered sugar spooned and leveled
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1/4 cup heavy whipping cream room temperature
- 1/4 cup sprinkles optional
Instructions
Chocolate Cupcakes
- Start by pre-heating your oven to 400 F. Line your cupcake tins with cupcake liners and set aside.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.2 1/2 cups (591.5 ml) cake flour, 3/4 cup (64.5 g) dutch process cocoa powder, 1/2 teaspoon (0.5 teaspoon) baking powder, 1 1/2 teaspoon (1.5 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
- Over a large bowl with the paddle attachment, beat oil and sugar for 1 minute, at medium speed. Add eggs, one by one, beating after each addition. Add vanilla and sour cream and beat until just combined.1 1/2 cup (354.9 ml) vegetable oil, 1 1/2 cup (300 g) granulated sugar, 3 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup (115 g) sour cream
- Add the hot coffee and the dry ingredients to the wet ingredients, alternating them. Start and finish with the dry ingredients and beat until just combined, scraping the bottom of the bowl. Do not overbeat.1 cup (237 g) freshly brewed strong coffee
- Divide batter into the paper liners, filling them 2/3 full. Use an ice cream scoop or cookie scoop for evenly sized cupcakes.
- Bake for 5 minutes. Reduce the oven temperature to 350 F and bake for an additional 7-10 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the cupcakes cool for 1 minute in the cupcake tin, then place the unfrosted cupcakes over a wire rack to cool completely.
Vanilla Buttercream Frosting
- Over a large mixing bowl and using the whisk attachment, cream butter for 1.5 minutes on medium-high speed, or until light and fluffy.1 1/2 cup (340.5 g) unsalted butter
- Sift your powdered sugar. Turn to low speed and gradually add it along with the vanilla extract, salt, and heavy cream until just combined. Turn the speed to high and beat for an additional minute. Scrape the sides of the bowl to ensure all of the ingredients are well-mixed. Frosting should look light and fluffy.6 1/4 cups (750 g) powdered sugar, 1 teaspoon (1 teaspoon) pure vanilla extract, 1 teaspoon (1 teaspoon) salt, 1/4 cup (59.1 ml) heavy whipping cream
- Fill a piping bag with your frosting, pipe a swirl on top of your completely cooled cupcakes, and top with sprinkles or chocolate chips.1/4 cup (40 g) sprinkles
Notes
Expert tips for the best chocolate cupcakes
- Measure ingredients correctly: Baking is a science, so accuracy matters. Spoon and level your dry ingredients like flour, cocoa powder, and sugar. For liquids, use a liquid measuring cup and check at eye level for precise amounts.
- Room Temperature Ingredients: Allow your ingredients, like eggs and sour cream, to come to room temperature before using them. Room-temperature ingredients blend more evenly, creating a smoother batter and helping cupcakes rise uniformly.
- Ideal Butter Consistency: When making the vanilla buttercream, ensure your butter is at room temperature, but not too soft. It should leave a dent when pressed with a finger but still hold its shape.
- Don't overbeat the batter: Once you start mixing your cupcake batter, be mindful not to overbeat. Over-mixing can lead to tough cupcakes. Mix until the ingredients are just combined.
- Use quality ingredients: Opt for high-quality cocoa powder, butter, and real vanilla extract. These ingredients directly influence the flavor of both the cupcakes and the frosting. The better the quality, the better the taste.
- Consistent cupcake sizes: To ensure even baking, use a scoop or spoon to portion out the cupcake batter. This helps maintain consistent sizes, leading to uniform baking times.
- Preheat your oven: Always preheat your oven to the specified temperature before putting in your cupcakes. This ensures they start baking correctly from the get-go.
- Cool completely: Allow your cupcakes to cool completely before frosting. If they're still warm, the buttercream could melt or slide off.
