Chocolate Cupcakes with Vanilla Buttercream

These chocolate cupcakes with vanilla buttercream are SO delicious! The cake is chocolatey and moist, while the frosting is creamy and not so sweet- a perfect cupcake combination. I made these the other night for my family and they devoured them. Make this dessert for your next holiday, or better yet for Mothers Day tomorrow!

prep: 15 min.

cook: 15 min.

ready in: 30 min.



1 1/3 cups all-purpose flour

1/4 tsp. baking soda

2 tsp. baking powder

2/4 cup cocoa powder

1/8 tsp. salt

3 tbsp. butter, softened

1 1/2 cups granulated sugar

2 eggs

3/4 tsp. vanilla extract

1 cup milk


6 tbsp. butter, softened

1/4 cup milk or cream

1 tsp. vanilla extract

1/4 tsp. salt

4 cups powdered sugar



Preheat the oven to 350 degrees Fahrenheit. Line muffin/cupcake tins with paper liners. Sift the flour, baking powder, baking soda, cocoa, and salt. Set to side.

In a stand mixer or hand-held mixer, in a large bowl, beat the softened butter and granulated sugar until creamy. Mix in the eggs, one at a time, and the vanilla extract. Beat in the dry ingredient mixture, rotating with the milk on low speed. Spoon the cupcake batter into the prepared tins.

Bake for 15 minutes in the oven. Make sure to check the cupcakes by inserting a toothpick into the center of the cupcake. If it comes out clean, the cupcakes are done!


In a stand mixer or hand-held mixture, in a large bowl, beat the softened butter until creamy. Scrape bowl when finished. Beat in milk/cream, vanilla extract, salt, and 1 cup of powdered sugar. Mix on low speed until combined. Scrape bowl when finished with that step.

Beat in the rest of the powdered sugar until combined and creamy.  Spoon into a piping bag fitted with a 1/2 inch piping tip. Pipe frosting atop cupcakes neatly. Enjoy! 🙂


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