Chocolate Cupcakes with Vanilla Buttercream
Ingredients
Chocolate Cupcakes
all-purpose flour (dry)
220 g
baking soda (dry)
2 tsp
baking powder (dry)
1 tsp
cocoa powder (dry)
75 g
granulated sugar (dry)
200 g
large eggs (room temperature)
2 pcs
buttermilk (cold)
240 ml
vegetable oil (liquid)
120 ml
vanilla extract (liquid)
1 tsp
hot water (hot)
240 ml
Vanilla Buttercream Frosting
butter, softened (softened)
340 g
powdered sugar (sifted)
720 g
vanilla extract (liquid)
3 tsp
heavy cream (cold)
45 ml
salt (dry)
1 pinch
blue food coloring (liquid)
1 drop
patriotic sprinkles (dry)
60 g
Instructions
Preheat oven
Preheat oven to 175°C and line cupcake pans with paper liners.
Mix dry ingredients
In a large bowl, combine flour, baking soda, baking powder, cocoa powder, and sugar.
Add wet ingredients
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Add boiling water
Bring water to a boil. Carefully pour the boiling water into the batter while mixing on low speed. Batter will be thin.
Fill and bake cupcakes
Fill cupcake liners about ⅔ full and bake for 18–22 minutes or until a toothpick comes out clean.
Cool cupcakes
Remove cupcakes from oven and cool completely before frosting.
Beat butter
In a large bowl, beat softened butter until smooth and creamy.
Add powdered sugar and liquids
Gradually add powdered sugar, vanilla extract, heavy cream, and salt. Beat until light and fluffy.
Tint frosting
Add a small amount of blue food coloring for a soft blue tint and mix until evenly colored.
Frost and decorate
Pipe vanilla buttercream onto cooled cupcakes and top with patriotic sprinkles.
Original recipe
Storage
Store unfrosted cupcakes in an airtight container. Frosted cupcakes keep best in the fridge. Thaw frozen cupcakes at room temperature before serving.
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