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.

Course Cakes + Cupcakes

Cuisine American

Keyword chocolate cupcakes, homemade cupcakes, vanilla buttercream

Prep Time 10

Cook Time 20

Total Time 30

Servings Cupcakes

Calories 589kcal

Author Jennifer

Ingredients

¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon Argo® Baking Powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup unsalted butter, softened 1 stick
1 ½ teaspoons Spice Islands® Pure Vanilla Extract
½ cup sour cream

Vanilla Buttercream Frosting:

1 ¼ cups butter, softened 2 1/2 sticks
5 cups powdered sugar
⅓ cup heavy whipping cream*
3 teaspoons vanilla extract
sprinkles

Instructions

Preheat oven to 350F degrees. Line (1) cupcake pan with 12 cupcake liners. Set aside.
In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
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.
Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.
Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX!
Add the sour cream and beat until smooth.

MAKE VANILLA BUTTERCREAM FROSTING:

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, heavy whipping cream, and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency. Frost cooled cupcakes using a piping bag or knife. Top with sprinkles!

Notes

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.

Nutrition