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Vanilla Cupcakes with Chocolate Frosting recipe

Vanilla Cupcakes with Chocolate Frosting recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Vanilla cupcakes

These cupcakes are tender and delicious. The frosting in this recipe is enough to spread onto the 24 cupcakes, if you want to pipe on the frosting you will need to double the frosting recipe.

16 people made this

IngredientsMakes: 24 approximately

  • For the Vanilla Cupcakes
  • 375g plain flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 170g unsalted butter, at room temperature
  • 350g caster sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 300ml milk
  • For the Chocolate Frosting
  • 170g unsalted butter, softened
  • 900g icing sugar, sieved
  • 80ml milk
  • 50g unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • additional milk, if required
  • To Decorate
  • sugar sprinkles (optional)

MethodPrep:40min ›Cook:10min ›Ready in:50min

  1. Preheat the oven to 190 C/ Gas 5. Grease or line two 12 holes-muffin tins.
  2. In a large bowl, sieve together the flour, baking powder and salt. Set aside.
  3. Beat together the cream and sugar until light and fluffy. Add the eggs one at a time, beating in between each addition. Add the vanilla and beat well until everything is well incorporated.
  4. Alternate the addition of the flour mix and milk, beating in between each addition. Mix until just combined. Try not to over-mix; otherwise you’ll get a very dry and rubbery cake.
  5. Divide the mixture into the 24 holes of the muffin tins and bake in the middle of the oven for 10-15 minutes or until a skewer inserted into the centre of the cake comes out clean. Transfer the whole tins onto a wire rack to cool.
  6. Make the Frosting: Cream together the butter and cocoa powder. Add half of the icing sugar and mix until well incorporated. Add the milk and vanilla, beat until well mixed and then add the remaining sugar. Beat well. If you need to thin the consistency for spreading, add extra milk if required.
  7. To assemble: Either spread or pipe the frosting on top of the cupcake in any style you wish. Scatter with sugar sprinkles, if using. Serve and enjoy!

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

turned out ok-12 Jul 2014

Brown Butter Vanilla Cupcakes with Chocolate Frosting

These moist vanilla cupcakes are baked with brown butter to give them a rich nutty flavor. They’re also topped with a delicious chocolate frosting that is silky, creamy, and has a secret ingredient that makes it taste better than canned chocolate frosting!

This post is sponsored by SunButter and all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!

Recipe Summary

  • Cupcakes:
  • 1 cup granulated sugar
  • ½ cup egg substitute
  • ¼ cup canola oil
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
  • ½ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon instant coffee granules
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fat-free buttermilk
  • Frosting:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • Dash of salt
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened

To prepare cupcakes, place the first 4 ingredients in a large bowl beat with a mixer at medium speed until well blended (about 2 minutes).

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture mix after each addition just until blended.

Place 16 paper muffin cup liners in muffin cups spoon about 2 1/2 tablespoons batter into each cup. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans cool on a wire rack.

To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.

Simple Chocolate Cupcakes with Vanilla Frosting

Mixed by hand, these Simple Chocolate Cupcakes are just as easy to prepare as box-mix cupcakes. They’re rich, tender, and delicious, especially topped with Vanilla Frosting, which, like the cupcakes, is easy to make without an electric mixer.

M y daughter Eliza and I were recently talking about the kinds of treats her classmates bring to school for their birthdays. Clearly looking for an opening, she said, “If kids only knew how easy it was to make cupcakes, I bet they’d bake their own birthday treats.”

I wasn’t surprised to learn that most kids bring grocery store cupcakes to school. If you don’t bake regularly, the idea of making a classroom’s worth of cupcakes seems like a lot of extra work.

With the addition of birthday activities to an already full week, it totally makes sense. Eliza, though, was bound and determined to expose her fellow fifth-graders to something new.

I’ve been baking with her class one morning a week during math centers this year, and since we’re always on the lookout for recipe ideas, she wasn’t going to let this opportunity pass without exercising her persuasive skills. I’m partial to baking cupcakes, anyway, so it didn’t take much to sell me on the idea.

Unfortunately, though, her teacher banned sweets from our cooking rotation after the Simple Vanilla Cookies we made had hyped up her students. It turns out that an entire class of fifth graders with extra sugar in their systems before lunchtime makes the school day much less fun, at least for the adults who have to work there.

I told Eliza not to get her hopes up as I typed an email to her teacher, but I had a hunch that she’d go for it.

Her teacher always passes out birthday sweets at the end of the day as kids are heading for home, so, after explaining Eliza’s logic, I suggested coming back at the very end of the day to let kids frost the cooled cupcakes.

Mixed by hand in a large bowl, these Simple Chocolate Cupcakes are ready to bake in no time at all. The straightforward recipe calls for pantry staples if you have all the ingredients on hand, this recipe is as easy to prepare as a boxed cupcake mix.

I’d go so far as to say that baking these cupcakes is considerably easier than driving to the store, fighting for a parking place, and picking out cupcakes from the bakery case with your kids in tow.

Eliza’s classmates prepared the batter like pros and then got to work washing dishes and wiping down counters as the tantalizing aroma of chocolate wafted from the oven.

Fortunately, we’d started our baking session by turning on a fan this time around, so we managed to finish baking our cupcakes without triggering the fire alarm.

The cupcakes get their rich, chocolate flavor from cocoa powder and chocolate chips. They’re tender and delicious, especially topped with vanilla buttercream, which, like the cupcakes, is easy to make by hand without the assistance of an electric mixer. The finished frosting is sweet, delicious, and super-easy to pipe or spread on with a spatula.

It took me lots of practice to figure out how to pipe decent-looking cupcakes, but the kids totally rocked it on their first tries.

If you’re new to piping, fitting a piping bag with an extra-large tip makes it much easier to get a professional look. I spared the teacher the headache of a million sprinkles on her classroom floor, but my kids will tell you that dressing up cupcakes with sprinkles is half the fun.

I chatted with Eliza’s teacher as the kids blissed out on their chocolate cupcakes during the last 10 minutes of school the day we baked. “This tastes so much better than a store-bought cupcake,” she said as she bit into the cupcake she frosted herself. “What do you think about making vanilla cupcakes with chocolate frosting sometime soon?”

I guess that means she lifted the ban on sweets for good, and you know what that means?

Happy fifth graders and a new recipe for Vanilla Cupcakes with Chocolate Frosting recipe coming soon!

Reader Interactions


I have had troubles with cup cake recipes. After reading this 1, I was hesitant because the measurments looked quite different from the others I’ve tried. But these turned out amazing and delicious. Now bookmark as my go to cup cake recipe. Thank you so much. It makese feel so good when I succeed in baking.

These were amazing. I made them for my husband’s birthday. Our 2 yr old loves cupcakes and my husband thought they’d be a good way to have portion control…that is until we tasted them! I had to freeze the second dozen or we would have eaten those too! Delicious! Thank you! I can always count on your site to have the best recipes!

Hi Joy,
I have a challenge for you if you choose to accept it. So, I made these cupcakes yesterday (they were amazing!) but there was one problem. My first attempt at the chocolate frosting was a fool’s errand. I used cake flour instead of powdered sugar (I’m in Switzerland and didn’t read the writing, just saw the cake and cupcakes on the front of the package and thought that was what I needed). So, I’m left with essentially the “frosting” with flour instead of sugar. I thought maybe I could use it to make some sort of chocolate cake type dessert but I have no idea how to go about that. Do you have any advice for me? Challenge accepted?

Joy, which type of ovaltine do you use? Rich chocolate or chocolate malt? Thanks!

either works well! i used the chocolate malt. you can’t go wrong.

Thanks Joy! I used the chocolate malt ovaltine today and it is so so so yum! Do you think ok to keep room temp for a couple of days or must it go in the fridge at end of day 1?

I meant to clarify: can cake/cupcakes frosted with this buttercream sit out room temp for a couple days or must they go in the fridge at end of day 1?

Long time lurker, first time commenter! I love your blog and your recipes have never failed me. I’m not much of a baker, but your recipes have inspired me to bake. I’m now planning to bake a 2-layer 8″ cake and 84 (yikes!) cupcakes for my son’s 2nd birthday. I hope I haven’t gone over my head with this baking thing. I have you to blame for it!

Anywho, I’m planning to use your vegan avocado cake recipe for both the cake and the cupcakes (I’m not vegan, but can’t stand eggs). I also plan to frost both with your chocolate buttercream frosting (one with ovaltine). I had a few questions.
Since I have so much baking to do, I plan to start it on Thursday for the Saturday evening party. The plan was to bake the 2 cake layers and all the cupcakes on Thursday. Then frost everything on Friday.
1. Is this viable or should I push this earlier or later by a day?
2. Say, I baked everything on Thursday, how do I store it, such that it still tastes good on Saturday evening? We’ll have the AC running in the house, but the oven will make the place hot. I live in San Jose and anticipate the temperature will be somewhere around the mid-80s in mid-Sept.
3. The party is in the evening around 4:30 PM. The park is shaded, but who knows how how it would get! Will the frosting survive sitting outside for an hour?
4. I’ve been reading at multiple places that the cake layer should be frozen before leveling them (makes cutting easier). However, I also read somewhere (I think it was that freezing vegan bakes flattens them, something about the vinegar and the baking soda, So, should I freeze the cake layers before decorating them? How about if I froze them for longer, just so that I have less baking to do closer to the party?

Thank you, thank you, thank you for the help and the blog!

Made these today. Very delicious cupcakes. My husband liked these better than the ones I used to make . Thanks for the awesome recipe.

I see you noted you can freeze them? Any suggestions for freezing? ie how long and how to store them, how long to thaw? Have a big fundraiser coming up and would love to be able to make some in advance. Thanks!

They’ll keep in the freezer for a few months and will probably take about an hour or so to thaw.

I tried the buttercream recipe and it was awesome! I put it on a birthday cake and it was such a hit. It was the perfect amount of sweetness without being to much. It will definitely make it again.

Oh my word, this frosting is da bomb (ugh I know that’s so 5 years ago). I normally don’t even like frosting that much but this is soo good. I used it for my lamington cupcakes that I’m posting on my blog next week!

I followed the recipe and my frosting came out tasting salty.

Joy, I made these gems for a Middle School girls Bible study. Those little girls loved the fact that I was baking cupcakes for them. However, they thought the frosting was too salty? They’re a bunch’a weirdos. This frosting was DELICIOUS! I had quite a bit of it leftover in the fridge and after taking about a 1,000 swipes of the stuff, I decided to just throw it out. It was sad, I thought of all the times you say it’s okay to eat chocolate for every meal… but I couldn’t do it even though I told myself that the Zumba class I attended this morning could cover all the calories I was consuming.

All that to say both cake and frosting is heavenly. I just need a boy and his family to impress…

LOVE these cupcakes! My kids wanted to celebrate Buzz Lightyear’s birthday today (?) haha so I found this recipe and made a cake out of it- SO DELICIOUS. The frosting was amazing, I didn’t have heavy cream or Ovaltine, but I had Swiss Miss hot chocolate and evaporated milk, and it was FABULOUS. Sticking this one in my recipe box for SURE. Happy Birthday, Buzz! :)

Beth, I want to convert this into a cake recipe as well. How long did you bake it for?

Hi Joy, I checked out the ovaltine at the store – there’s “original” and chocolate. Which one do I use?! Maybe it doesn’t matter, but my perfectionist tendencies are hoping for an answer from you! :)

Congrats! This is really mouth watering and indulging too.

These cupcakes are amazing! I have made them 3 times in the last month and they were loved by kids and adults alike. Delicious!

If I were going to make these as minis would I need to adjust anything in the recipe or baking time?

BEST. BUTTERCREAM. EVER. Made it tonight for a friend’s birthday surprise tomorrow, and quite frankly, I’m not sure there’ll be anything left by that time!!

were they in a breathable area or were they covered. moisture is what would make them get sticky on top.

I DID IT! I’m not a baker….like ever. EVER. Ironically, I am obsessed with baking/food blogs…really anything with frosting or sparkles. BUT I made these to prove that I could. AND THEY ARE WONDERFUL. I WAS SO SO PROUD. I posted them on my facebook:)

THANKS JOY! You are the

Your cupcakes look so lovely! Last time I made cupcakes they turned out a bit on the harder side….do you know what could’ve went wrong?

Thanks for posting the frosting recipe!! I used malted milk powder instead of Ovaltine, and the frosting was A HIT. I used it on chocolate malt cupcakes.

I just made these…OH MY GOODNESS. My mind is blown! The cupcakes themselves are so delicious but this is by far the best chocolate frosting I’ve ever had! Yummmmmmmmmmm!

YUM! Thanks so much for the recipe! A cupcake lunch never hurt anyone…

I just tried the frosting, and after reading the comments carefully, I used room-temperature cream and was cautious not to over mix my frosting still curdled :( any idea why??

Hi Joy
These cupcakes looks fab! I am tempted to use this recipe to bake for my girl friend’s 30th birthday!
Can I please ask you which piping tip do you use to create perfect swirl?

This is probably the best, easiest vanilla cake recipe ever. I have also turned it into a chocolate cake recipe by adding about a cup of cocoa powder :)

Just made this delicious Chocolate Buttercream Frosting but paired it with the Chocolate Peanut Butter Cookie Dough Cupcakes (minus the Cookie Dough since my grandson is allergic to peanuts) Had some of the heavy cream mixed with Ovaltine left over and couldn’t resist tasting it – YUM! Now I’m thinking of whipping the remainder of my cream with more Ovaltine and making chocolate whipped cream to serve with fresh sliced strawberries.

So I made this frosting for a cake for my girlfriend’s birthday and the buttercream seemed to “separate” a little (not sure if that’s the right word but it seemed a little grainy). I’m not sure what I did wrong. The flavor itself is divine but the texture is a little off, does anyone know why this might have happened?

Butter can separate if it is over beaten in the mixer, or if too much liquid is added. Once it separates, it doesn’t ever really get normal again. I’m sorry this recipe gave you trouble!

Made these tonight. My kids and husband loved it. Thanks

The voice of raitoalnity! Good to hear from you.

tried these out on monday night with cream cheese frosting- they were the best vanilla cupcakes ive ever made! thank u :O)

Do you suppose these could be made into two layer 8″ cakes? I’m planning to make this tomorrow in a cake version. Let me know!

Hey Joy / DouxProject, did either of you make this into a cake, instead of cupcakes? I’m looking for a good vanilla cake recipe and was wondering if this could be the one! Let me know :)

=) first time … i usually go with egg based buttter cream but imn pregger and my sis cant stomach the egg based ones so i started checking for a good normal chocoalte buttercream and lo and behold you turned up… i made it but im pretty sure i did somethign wrong… the buttercream looks kinda curdled . its not smooth and as it sits it seems to be seperatng before my very eyes… !! is it cause my cream was cold? My butter ws at room temp but the cream wasnt. could that be it? It tastes yum but im trying to frost with it and it just wont stay and plus the curdling looks terrible … sigh.. pls help !

This was my EXACT problem!! I tried it twice and followed the directions exactly. My butter was room temp but the cream/Ovaltine was chilled, could this where we went wrong? Joy help us please!

Silly question… but where can I find vanilla bean at? These look absolutely delicious!

Need help creating a beautiful frosting swirl on top of your cupcakes? This quick and easy tutorial for Frosting Cupcakes will change your decorating game! Learn how to make all sorts of cute frosting designs using different techniques and piping tips. You’ll pass as a professional baker in no time!

Chocolate Birthday Cupcakes With Vanilla Frosting

For the cupcakes: Preheat the oven to 350 °F. In a measuring cup, mix together 1/2 cup milk and vinegar to make sour milk. In a large bowl, add the cocoa powder and hot water and mix together with an electric hand mixer. Add the soured milk, granulated sugar, shortening, 4 teaspoons vanilla extract and eggs and mix together. Next, add the flour and baking soda and mix until all the ingredients are incorporated.

Place cupcake liners into a cupcake pan and fill each halfway with batter. Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan for 5 to 10 minutes.

For the frosting: Whip 4 cups of the confectioner’s sugar, the butter and remaining 2 teaspoons vanilla extract with an electric hand mixer until smooth, while slowly adding 2 tablespoons milk.

Add food coloring to achieve desired color and the remaining 4 cups confectioner’s sugar.

Homemade Vanilla Cupcakes with Chocolate Frosting

The one and only homemade vanilla cupcake recipe you will ever need topped with a crazy delicious fudge-like chocolate frosting. You’ll find every excuse to make this classic cupcake over and over again!

As you may already know, I LOVE cupcakes. And I have definitely eaten my share of cupcakes. But THESE cupcake might just be some of the best cupcakes I’ve ever tasted. T hey are just so perfect – perfectly spongy, perfectly cakey, perfectly flavored. It was one of those recipes that I didn’t even need anyone else to try because they were just that good.

I am in LOVE with these cupcakes & the frosting that goes on top. They are the perfect treat for any occasion and I can see myself using this classic yellow cupcake recipe & fudge frosting recipe time and time again. It’s family-favorite, win-win in our book!

Now let’s talk frosting.

I debated posting the cupcakes and the frosting separately because they are both just so unbelievably good on their own. But I didn’t because together is more fun right?

This frosting is unlike anything you have ever tasted. It seriously tastes EXACTLY like fudge. Sorry for yelling, it’s just so crazy!! No candy thermometer needed!

Want to know something even crazier? It can be made in a blender. If you don’t have a blender then you can heat the milk and chocolate mixture in the microwave for about 1 minutes to melt the chocolate – then use a mixer to beat on high instead. But if you have a blender then turn it on high and the friction will create all the heat needed to melt the chocolate.

One important thing is that you have to let the chocolate mixture sit and cool for about 20 minutes before you can add the powdered sugar. That’s why the instructions say to make the chocolate mixture first.

Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.

Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Add milk and combined sifted flour and custard powder. Fold until combined. Divide evenly among paper cases.

Cook in a moderately slow oven (160C) for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

To make chocolate frosting, beat butter in same, clean bowl of electric mixer until pale. Gradually add sugar, beating until smooth. Beat in chocolate until combined. Transfer to a piping bag fitted with an 11mm star nozzle.

To assemble, cut a 2cm deep circle from the top of each cake, leaving a ½cm border. Fill each hole with about 2 teaspoons custard. Pipe frosting over top.

TIP! Filled and decorated cupcakes can be made up to 1 hour ahead. Keep in an airtight container in the fridge. Try turning cupcake circles into crumbs and freeze to use later to make layered fruit parfaits or cake pops.

Watch the video: Red Velvet Cupcakes Recipe. How to Make Red Velvet Cupcakes (June 2022).


  1. Ma'n

    Sometimes things happen and worse

  2. Coman

    I beg your pardon that I intervene, but you could not give a little more information.

  3. Williams


  4. Yozshum

    and where is the logic with you?

  5. Majas

    In it something is. Now all became clear, many thanks for an explanation.

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