Chocolate cupcakes with vanilla buttercream
Print Recipe

Chocolate cupcakes with vanilla buttercream

A classic chocolate cupcake recipe with vanilla buttercream
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes
Servings: 12
Author: Eva Bakes


  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon espresso powder I omitted since I was serving cupcakes to kids
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup boiling water


  • Preheat your oven to 325 degrees F. Line a standard muffin tin with paper liners and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment on low speed (or in a large bowl if using a handheld mixer), whisk together the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder (if using). Alternatively, you can whisk this by hand in case you don't want to get flour and cocoa powder all over the floor.
  • Add the milk, vegetable oil, egg and vanilla and mix on medium high speed. Turn the mixer to high and beat for 1 minute. Turn the mixer off, add the boiling water, and mix by hand until the batter is no longer watery (or, you can very carefully stream the water into your bowl with the mixer on low speed - I found that the water splashed everywhere when I did this, so I mixed by hand first). Then turn the mixer on medium speed and beat until well combined.
  • Evenly distribute the batter into your prepared muffin tin and fill them about 3/4 full.
  • Bake in your preheated oven for 12-15 minutes or until a toothpick inserted in the center comes out clean. Since I tripled the recipe, I had to bake closer to 24 minutes until my cupcakes were done. Remove the cupcakes from the oven and allow to cool completely before frosting.


I made a basic vanilla buttercream frosting and tinted it purple. I creamed 3 sticks of unsalted butter and added 3-4 cups of powdered sugar. I added heavy cream until I achieved the consistency I wanted for frosting. Then I added 2 teaspoons of vanilla, 4 drops of red food coloring and 4 drops of blue food coloring in order to make the frosting a light purple. You can also use food gel instead of the food coloring.
Disclaimer: My friends at Bella Cupcake Couture sent me some cupcake wrappers to try, and I received no additional compensation. As usual, all thoughts and opinions are 100% my own.
Source: Add a Pinch