Classic Chocolate Cupcakes with Vanilla Frosting
This recipe for Classic Chocolate Cupcakes with Vanilla Frosting is brought to you by Karo® Syrup.
When it comes to classic desserts, one of my favorites is my delicious Classic Chocolate Cupcakes with Vanilla Frosting. Don’t be fooled by how simple these chocolate cupcakes are, because I guarantee that once you make them they will be your go-to chocolate cupcake recipe.
And of course they are topped with SPRINKLES, which makes them automatically the BEST in my book.
These Classic Chocolate Cupcakes are super fudgy, moist chocolate cupcakes that are super easy to make. I topped these cupcakes with the BEST vanilla frosting I have ever made. I used Karo® Light Corn Syrup in the vanilla frosting and let me tell you, it took my original Vanilla Buttercream Frosting to a whole new, amazingly delicious level. Seriously, these cupcakes taste like you got them from a bakery but they’re even better!
Spring will be in bloom any day now, and Easter is inching closer on the calendar! Are you entertaining at all for the holiday or bringing a dish? Dress up these cupcakes in their colorful Easter Sunday best. They’re almost too cute to eat. Almost.
JUST A FEW BAKING TIPS:
✔ Don’t be alarmed by how THICK the chocolate cupcake batter is, it’s suppose to be THICK. That’s what makes these chocolate cupcakes the BEST!
✔ I like to use an ice cream scooper to fill the cupcake batter into each cupcake tin. I think it makes it super easy and you know that each cupcake will be the same size.
✔ For the vanilla frosting, I highly recommend using heavy whipping cream or half and half because it gives the frosting it’s creamy texture. If you don’t have heavy whipping cream or half and half you could use milk but just know that the frosting might not be as creamy.
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE CLASSIC CHOCOLATE CUPCAKES WITH VANILLA FROSTING:
- 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon Argo® Baking Powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons Spice Islands® Pure Vanilla Extract
- 1/2 cup sour cream
- 2 Tablespoons Karo® Light Corn Syrup
- 2 teaspoons vanilla extract
- 4-5 cups powdered sugar
- 1/4 cup heavy whipping cream
- Sprinkles, for topping
PRE-STEP: Preheat oven to 350F degrees. Line (1) cupcake pan with 12 cupcake liners. Set aside.
STEP 1: In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy.
STEP 3: Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.
STEP 4: Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX!
STEP 5: Add the sour cream and beat until smooth.
MAKE VANILLA FROSTING:
STEP 7: Using an electric or stand mixer, cream together butter, corn syrup, and vanilla extract until light and fluffy. Beat for about 3 minutes.
STEP 8: Slowly, add powdered sugar and heavy whipping cream. Mix until frosting becomes light and fluffy, adding milk until the mixture reaches desired consistency.
STEP 9: Frost cooled cupcakes using a piping bag or knife. Top with SPRINKLES.
*For the frosting, heavy cream or half-and-half will give your frosting the creamiest texture. You may use milk instead, but the frosting won't be as creamy.
This is a sponsored post in partnership with ACH Brands. I’m thrilled to be partnering with them as a Become A Better Baker Ambassador to share some of my favorite baking recipes. All opinions are my own as always. Thanks for supporting the brands that help make Deliciously Sprinkled possible!