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These Easy Chocolate Cupcakes with Vanilla Frosting makes 12 perfect cupcakes for any occasion! They are simple to make from scratch and taste delicious with a fluffy homemade vanilla frosting. Whether you are celebrating a birthday, anniversary, or just want something special for your family dinner, these cupcakes will not disappoint!
There are endless possibilities when it comes to cupcake recipes! You can frost them with just about any flavor of frosting, and top them with all sorts of different toppings.
This means that you can make them fit any occasion or just your own personal taste. Cupcakes are also the perfect size- not too small, not too big. I am always down for a good chocolate filled cupcake, or an easy vanilla cupcake recipe!
Today I want to talk to you about these chocolate cupcakes! They are easily made from scratch using simple baking ingredients.
Yogurt or sour cream gives these cupcakes a signature moist texture that’s both dense and fluffy.
A bit of brewed coffee is used to enhance the chocolate flavor of these cupcakes, and it also helps to bring out the flavors of the other ingredients.
The American buttercream frosting for these cupcakes is a classic vanilla flavor that’s made with just four simple ingredients and is whipped up in minutes!
So ditch the box mix, take it from a pastry chef and try out these moist chocolate cupcakes!
WHY YOU SHOULD MAKE THIS RECIPE
- The entire cupcake recipe can all be whipped up in just one bowl.
- You’ll absolutely love the perfect melt in your mouth moist and fluffy texture.
- Chocolate cupcakes are a hit for any occasion.
- Use vanilla frosting or customize them using your favorite toppings.
INGREDIENTS NEEDED
For the chocolate cupcake batter:
- Sugar – Responsible for sweetening up the cupcake batter.
- All-Purpose Flour – The main dry ingredient, flour adds structure to the cupcakes when baked.
- Unsweetened Cocoa Powder – Adds a rich chocolate flavor and natural brown color.
- Baking Soda & Baking Powder – These leavening agents help the cupcakes rise while baking.
- Kosher Salt – Helps to activate the leavening agents and also balances the sweetness in the batter.
- Eggs – Gives the cupcakes a rich texture and also helps keep everything set and together while baking and cooling.
- Yogurt or Sour Cream – Adding sour cream or yogurt to the batter gives the cupcakes their classic moist texture while adding a bit of tangy flavor that pairs well with the rest of the ingredients.
- Vegetable Oil – Adds additional richness and texture to the batter.
- Black Coffee – The slightly smoky bold flavor of coffee enhances the flavor of chocolate in this recipe.
- Vanilla Extract – Infuses the cupcake batter with a light vanilla flavor.
For the vanilla buttercream frosting:
- Butter – The butter needs to be at room temperature. If you forget to leave it out, I have a whole post on how to soften butter quickly.
- Confectioners Sugar – Gives the frosting its thick texture and sweetness.
- Vanilla Extract – Adds classic vanilla flavor to the frosting.
- Half & Half – You can use half & half, cream, or milk to help thin out the batter while keeping a creamy texture.
HOW TO MAKE MOIST CHOCOLATE CUPCAKES
- Prepare for baking: Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
- Combine the dry ingredients: In a large mixing bowl combine the sugar, flour, cup cocoa powder, baking soda, baking powder, and kosher salt. Whisk to fully combine.
- Add the wet ingredients: Add in the eggs, yogurt, and coffee and whisk until a smooth batter forms. Then, add the vegetable oil and vanilla extract. Mix again until all of the ingredients are well incorporated and no dry ingredients remain on the bottom of the bowl.
- Bake the cupcakes: Fill each ⅔ of the way full with chocolate cupcake batter. Bake for 18 mins or until a toothpick inserted in the middle comes out clean. Let cool completely on a wire rack.
- Make the vanilla frosting: Add the butter and milk to a stand mixer with the paddle attachment. Beat the frosting until the 2 ingredients are combined. Then add the milk and vanilla and combine again until everything is incorporated and the frosting is formed.
- Frost the cupcakes: Once the cupcakes are completely cooled, fill a piping bag with the frosting and frost with a 1M Wilton Tip. Or smooth on with an offset spatula.
TIPS FOR RECIPE SUCCESS
- Use a light colored muffin pan for baking. These pan distribute heat the most evenly. A dark pan may over bake your cupcakes.
- If you don’t have coffee, you can replace it with plain water in this recipe.
- Do not use non-fat yogurt or sour cream for this recipe as this will take away from the texture of the cupcake.
- How to cool cupcakes: Leave cupcakes in the pan for only 5 minutes- if you leave them too long they can overcook and turn dry. Then let them cool completely on a wire rack for about 20-30 minutes before frosting. If they are frosted too soon, the frosting can slide or melt off.
- Dairy-free chocolate cupcakes: Use dairy-free sour creams like Tofutti brand or coconut yogurt.
- For perfect portioning, scoop cupcakes with a 3 tbsp cookie scoop into the muffin liners.
- Make sure you use room temperature ingredients– Especially the butter, eggs, and yogurt. This will help everything mix together more easily and produce moist cupcakes.
- Make sure to measure your flour correctly. Fluff up your flour, then spoon it into your measuring cup and level it off with a knife. If you scoop with your measuring cup you will get too much flour and it will change the recipe. For the most accurate results, use a kitchen scale!
- If the frosting is too thick add 1 tsp milk at a time until desired consistency. If too thin, add ¼ cup confectioners sugar until desired consistency.
How to cool cupcakes
Leave cupcakes in the pan for only 5 minutes- if you leave them too long they can overcook and turn dry. Then let them cool completely on a wire rack for about 20-30 minutes before frosting. If they are frosted too soon, the frosting can slide or melt off.
STORING & FREEZING
Storing: To store these cupcakes, place them in an airtight container and keep at room temperature for up to three days. They will last a bit longer in the fridge up to one week.
Making Ahead & Freezing: You can freeze these cupcakes by wrapping them individually in plastic wrap without frosting them, and then placing them in a freezer-safe bag or container. They will last for up to two months. Thaw on the countertop until ready to frost and enjoy. Freezing vanilla buttercream frosting is not recommended.
OTHER FROSTING IDEAS
- Mascarpone Frosting
- Zesty Lemon Buttercream Frosting
- Caramel Buttercream Frosting
- Raspberry Buttercream Frosting
- Strawberry Buttercream Frosting
FAQ
Yes! Use the recipe card and toggle to the amount you’d like to make. The ingredient quantities will adjust to whatever you choose.
Yes! This recipe will work for standard or jumbo-sized cupcakes. The bake time may need to be adjusted to make sure the batter is fully cooked.
You can definitely make these by hand. Mix the wet ingredients together in one bowl, then mix the dry ingredients together in another bowl. Add the wet to the dry and mix until just combined. Then follow the rest of the recipe instructions. The frosting is best made with a stand mixer.
The addition of yogurt and the oil helps make the cupcake stay super moist for days!
Make sure to follow the recipe exactly. Also measure your ingredients, use ingredients at room temperature, and use a light colored muffin pan!
This recipe makes exactly 12 chocolate cupcakes. The frosting is enough to frost all 12.
If you fill the cupcakes more than 2/3 then the cupcakes might not bake properly. They can be under baked and flatten when you take them out of the oven.
Moist Chocolate Cupcakes with Vanilla Frosting
Ingredients
For the cupcakes:
- 1 cup sugar (200g)
- 1 cup all purpose flour (240g)
- ½ cup unsweetened cocoa powder (42g)
- ½ tsp baking soda (3g)
- ½ tsp Baking powder (2g)
- ½ tsp kosher salt (3.5g)
- 2 eggs (100g)
- ½ cup plain yogurt or sour cream (114g)
- ⅓ cup black coffee or water (71g)
- 2 tbsp vegetable oil (24g)
- 1 tsp vanilla extract (5g)
For the vanilla frosting:
- 1 cup unsalted butter softened (227g)
- 3 cups confectioners sugar (340g)
- 1 teaspoon vanilla extract (4.5g)
- 2 teaspoons cream half & half, or milk (10g)
Instructions
- Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the 1 cup sugar, 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
- Add in the 2 eggs, ½ cup yogurt, and ⅓ cup coffee and whisk until a smooth batter forms. Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract and mix again. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl.
- Fill each ⅔ of the way full with batter.
- Bake for 18 mins. Cool completely.
Make the frosting:
- Add the 1 cup butter and 3 cups confectioners sugar into a bowl of a hand or stand mixer fitted with the paddle attachment and mix on low speed for 1 minute.
- Move to medium speed and beat for another minute.
- Stop the mixer and scrape down the bowl.
- Add the teaspoon vanilla extract and 2 teaspoons milk and mix again on medium high speed for 1-2 mins.
- If the frosting is too thick add 1 tsp milk at a time until desired consistency. If too thin, add ¼ cup confectioners sugar until desired consistency.
To frost:
- Fill a piping bag with the frosting and frost with a 1M or 2D Wilton Tip. Or smooth on with an offset spatula.
Notes
- Make sure your ingredients are at room temperature. If you forget to take your butter out early learn how to soften butter quickly
- Make sure to properly measure your flour. Use a kitchen scale or the spoon method. Spoon flour into a measuring cup and then level off with a knife.
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