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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Mar 9, 2022

Easy Chocolate Cupcakes with Vanilla Frosting

5 from 4 votes
BySam Adler
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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!

A chocolate cupcake with vanilla frosting on a white plate with a spoon next to it.

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

Ingredients for chocolate cupcakes

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:

ingredients for a classic american buttercream recipe
  • 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

  1. Prepare for baking: Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Chocolate cupcake batter in a stainless steel bowl
Batter for cupcakes
A muffin tin lined with chocolate cupcake batter
Batter filled in cupcake liner
A muffin tin filled with baked chocolate cupcakes
Perfectly baked chocolate cupcakes

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. 
A chocolate cupcake with vanilla frosting cut in half on a pink tiled surface.

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

Can this recipe be doubled?

Yes! Use the recipe card and toggle to the amount you’d like to make. The ingredient quantities will adjust to whatever you choose.

Can I make these cupcakes in a different size?

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.

Can I make these without a stand mixer?

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.

What makes a cupcake moist?

The addition of yogurt and the oil helps make the cupcake stay super moist for days!

How do I make perfect cupcakes?

Make sure to follow the recipe exactly. Also measure your ingredients, use ingredients at room temperature, and use a light colored muffin pan!

How many cupcakes does this recipe make?

This recipe makes exactly 12 chocolate cupcakes. The frosting is enough to frost all 12.

What happens if I fill the cupcakes more than 2/3 of the way?

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.

A chocolate cupcake with vanilla frosting on a white plate with a spoon next to it.

Moist Chocolate Cupcakes with Vanilla Frosting

These Moist Chocolate Cupcakes with Vanilla Frosting make the perfect dessert for any occasion! They are simple to make from scratch and taste delicious with a fluffy homemade vanilla frosting.
5 from 4 votes
Print Pin SaveSaved! Rate
Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: chocolate cupccakes with frosting, homemade chocolate cupcakes, moist chocolate cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 cupcakes
Calories: 385kcal
Author: Sam Adler

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. 
 

Nutrition

Nutrition Facts
Moist Chocolate Cupcakes with Vanilla Frosting
Amount Per Serving (1 cupcake)
Calories 385 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 70mg23%
Sodium 180mg8%
Potassium 102mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 47g52%
Protein 3g6%
Vitamin A 535IU11%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cupcakes Tagged With: Chocolate, Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
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Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

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ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
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6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

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