This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.
Vanilla Cupcakes with Chocolate Buttercream Frosting
Are you looking for the perfect dessert to impress your guests? These Vanilla Cupcakes with Chocolate Buttercream Frosting will do the trick. The soft and fluffy vanilla cupcakes are paired with a rich and decadent chocolate buttercream frosting, making for a heavenly combination of flavors and textures.
The recipe is easy to follow, and the results are absolutely delicious. Whether you’re baking for a dinner party or just looking for a sweet treat, these cupcakes are sure to please.
Want to dress up these cupcakes for a birthday or party? Try our cream cheese frosting recipe. It’s easy to color it with any food dye you want, or you can top it with sprinkles and candies.
Why You’ll Love These Vanilla Cupcakes with Chocolate Buttercream Frosting
These vanilla cupcakes are the perfect blend of sweet and rich, with a soft, fluffy texture and a delicious chocolate buttercream frosting that will melt in your mouth. The butter, sugar, and vanilla are blended together to create a light, airy base. Then, just add eggs, flour, and milk. It’s so simple, and the result is a cupcake that is both moist and flavorful, and perfect for any occasion.
Helpful Equipment You’ll Need
Here’s what you’ll need to make this cupcake recipe
- Stand mixer or hand mixer
- Cupcake tin and liners
- Large portioning scoop
- Mixing bowl
- Measuring cups and spoons
- Piping bags for your frosting
Prep time
This classic recipe for cupcakes takes about 10 minutes to prep. Then, while your cupcakes are baking, it will take about another 10 minutes to make your buttercream frosting.
Recipe Ingredients
Ingredients for the cupcakes:
- 200 grams of salted butter (softened)
- 1 + ¾ cup (370 grams) of granulated sugar
- 2 teaspoons on vanilla extract
- 4 large eggs
- 2 + ¾ cup (405 grams) of self-raising flour
- 1 cup of milk
Ingredients for the chocolate buttercream::
- 200 grams of dark chocolate
- 230 grams of salted butter (softened)
- 1 + ½ tablespoons of milk
- 1 cup (170 grams) of icing sugar
How To Make Vanilla Cupcakes with Chocolate Buttercream Frosting
Begin by preheating your oven to 350°F (180°C). Line your cupcake tin with paper liners and set aside.
To make your cupcakes, mix together the butter, sugar and vanilla on medium high speed of an electric mixer. Your batter is done when it’s fully combined and looks fluffy and pale yellow. Add the eggs, one at a time, with the mixer on medium until the batter is well combined.
Now, alternate between adding flour and milk, slowly adding a bit of each until the ingredients are fully incorporated. Scoop the batter into the cupcake liners so they’re about half way full. Bake for 15-20 minutes or until the top of the cupcake is a light golden brown.
While they’re baking, you can make your frosting.
Melt the chocolate by either warming in a double boiler on the stove or melting in the microwave. (If you use the microwave, warm in 15 second increments, stirring between each one until fully melted).
Using a hand mixer, beat the butter until it is pale and creamy. Add the milk, then pour the chocolate into the mixture and beat until fully combined. Slowly add the icing sugar to your mixture a few spoonfuls at a time, continuing to beat until fully combined and creamy.
What to serve with Vanilla Cupcakes with Chocolate Buttercream Frosting:
These vanilla cupcakes with chocolate buttercream frosting are a delicious treat that can be served in a variety of ways to complement any occasion. Here are some ideas for what to serve them with:
- A nice hot cup of tea or coffee is a classic pairing and will help cut through the sweetness.
- For a refreshing contrast, serve the cupcakes with a scoop of vanilla or strawberry ice cream.
- If you’re looking for a more decadent option, try serving the cupcakes with a drizzle of chocolate or caramel sauce.
- To add a touch of elegance at a holiday dinner, serve the cupcakes on a beautiful platter with fresh berries and mint.
- You can also serve it with a glass of cold milk or a smoothie.
These are just a few suggestions to get you started, but the possibilities are endless when it comes to serving these delicious vanilla cupcakes with chocolate buttercream frosting. So, feel free to get creative!
Variations and Substitutions
You can make a few substitutions or additions to this recipe to suit your preferences or dietary needs.
- Flour – if you’re looking for gluten-free cupcakes, use gluten-free self-rising flour instead of regular self-rising flour.
- Self-rising flour – If you don’t have self-rising flour, you can make your own. For every cup of flour, add 1 teaspoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of baking soda. Whisk well and use as directed.
- Dairy-free – To make a dairy-free version, you can use a dairy-free milk alternative and a vegan butter substitute.
- Additional flavors – To add a little more flavor and texture, you can add some chopped walnuts, dried fruit, or chocolate chips to the batter before baking.
- Sprinkles – you can add sprinkles right to your cupcake batter or sprinkle on top of your frosting before it sets.
Tips & Tricks and Recipe Notes
- It’s important to use softened butter to ensure that it blends well with the sugar and vanilla.
- Go slow! Add the eggs, flour, and milk slowly to the batter to ensure that they are well-mixed and that the cupcakes turn out light and fluffy.
- Don’t overfill the cupcake liners. This ensures they bake up evenly and don’t spill out onto the cupcake tin in the oven.
- To make the chocolate buttercream frosting, carefully melt the chocolate. Sugar tends to burn quickly. If you’re using the stove, go slowly and stir frequently.
How to Store
If you have leftover cupcakes, you can store them in the fridge in an airtight container for up to 5 days. You can also freeze them in a sealed container for up to 3 months. Before serving, let them come to room temperature.
If you want to bake ahead and freeze these to use them at a later date, I suggest freezing the cupcakes and the frosting separately.
FAQs
Can I make these cupcakes gluten-free?
Yes, you can use gluten-free self-rising flour instead of regular self-rising flour to make these cupcakes gluten-free.
Can I make these cupcakes dairy-free?
Yes, you can use a dairy-free milk alternative and a vegan butter substitute to make these cupcakes dairy-free.
How do I know when cupcakes are done baking?
Cupcakes are done baking when the tops are a light golden brown and a toothpick inserted into the center comes out clean.
Can I use a different type of chocolate for the buttercream frosting?
Yes, you can use different types of chocolate such as milk chocolate or white chocolate for the buttercream frosting to change the flavor and texture.
Can I make the buttercream frosting ahead of time?
Yes, you can make the buttercream frosting ahead of time and store it in the fridge for up to 5 days, or until ready to use. Just be sure to bring it to room temperature before spreading on the cupcakes for the best texture. You can also store buttercream frosting in the freezer for up to 3 months.
Conclusion
These Vanilla Cupcakes with Chocolate Buttercream Frosting are a delicious treat that’s perfect for any occasion. You can customize it to your liking by trying different variations, ingredient substitutions and additions. They are easy to make and store, and the end result is sure to impress your guests!
Print
Vanilla Cupcake (with Chocolate Buttercream Frosting)
- Total Time: 30 minutes
- Yield: 24 1x
Description
Are you looking for the perfect dessert to impress your guests? These Vanilla Cupcakes with Chocolate Buttercream Frosting will do the trick. The soft and fluffy vanilla cupcakes are paired with a rich and decadent chocolate buttercream frosting, making for a heavenly combination of flavors and textures.
The recipe is easy to follow, and the results are absolutely delicious. Whether you’re baking for a dinner party or just looking for a sweet treat, these cupcakes are sure to please.
Ingredients
Vanilla Cupcakes:
- 200 grams of salted butter (softened)
- 1 + 3/4 cup (370 grams) of caster sugar
- 2 teaspoons on vanilla essence
- 4 large eggs
- 2 + 3/4 cup (405 grams) of self-raising flour
- 1 cup of milk
Chocolate Butter Cream:
- 200 grams of dark chocolate
- 230 grams of salted butter (softened)
- 1 + 1/2 tablespoons of milk
- 1 cup (170 grams) of icing sugar.
Instructions
Cupcakes:
- Mix together the butter, sugar and vanilla on a moderately high speed (with a mixer – hand or standing) until well blended until it is fluffy and pale yellow.
- Add eggs, one at a time
- Add flour and milk, slowly, alternatively between the two (a little flour, a little milk, a little flour, a little milk etc).
- Preheat oven at 356°F (180°C)
- Place cupcake liners in a cupcake baking tray
- Scoop mixture into approx half of the cupcake liner
- Bake for 15-20 minutes or until the top of the cupcake is a light golden brown.
Chocolate Butter Cream:
- Melt the chocolate
- Using hand beaters, beat up the butter until it is pale and creamy
- Add the milk to your butter mixture
- Add the melted chocolate to your mixture, continuing to beat until combined.
- Slowly add the icing sugar to your mixture, continuing to beat until fully combined and creamy.
- Scoop into an icing bag and pipe onto your cupcakes
Notes
- Ensure you take you butter out of the fridge an hour or so before you start to ensure your butter is softened.
- Use lite or full cream milk, although full cream milk does give them a creamy taste.
- To check if your cupcakes are cooked, you can either stick a knife or toothpick in the middle of a cupcake, If it comes out clean, it’s done. If batter or crumbs stick to the blade or toothpick, it needs a few minutes. You could also apply light pressure on the cupcake. They are finished if the cupcake will bounces back. They will require additional time if your finger has made a dent in the cupcake.
- Melt the chocolate in the microwave (in a microwave safe bowl/jug) 20-30 seconds at a time, taking our to stir each time until completely melted.
- This buttercream can be fairly soft, to thicken it it up, just add a little more icing sugar – I’d suggest doing this a little at a time so that you don’t over do it.
- The buttercream can also be affected by hot weather and may make it extra soft.
- By adding in the baking powder and baking soda, it makes your cupcakes a little fluffier.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert, Snack, Cupcakes
- Method: Oven
- Cuisine: International
If you’d like to save it for later, please save it to Pinterest.
