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Vanilla Cupcakes with Chocolate Buttercream

These are the best vanilla cupcakes with chocolate buttercream! Fluffy frosting, vanilla-infused cake – careful, you may find it difficult to eat just one.

Vanilla Cupcakes with Chocolate Buttercream

Nicole Spiridakis
These are the best vanilla cupcakes with chocolate buttercream! Fluffy frosting, vanilla-infused cake – careful, you may find it difficult to eat just one.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 442 kcal

Ingredients
  

Vanilla Cupcakes

  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, separated
  • 1 ½ teaspoons pure vanilla extract
  • 1 ¾ cups cake flour, or use all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • cup whole milk

Chocolate Buttercream Frosting

  • 4 ounces semisweet chocolate, chopped or as chips
  • 3 cups powdered sugar
  • ½ cup unsalted butter, at room temperature
  • 2 tablespoons milk, plus more if needed
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fine sea salt

Instructions
 

Make Cupcakes

  • Preheat oven to 350 F. Butter and lightly flour a cupcake tin (or line with cupcake liners).
  • Cream the butter until soft and add the sugar slowly, beating until light. Add the egg yolks and vanilla and beat to blend well. Sif the flour, baking powder and salt. Alternately blend the dry ingredients and the milk into the butter mixture in three stages, and beat until smooth.
  • In a separate bowl, beat the egg whites until stiff but not dry. Stir a third of the whites into the cake batter, and then gently fold in the rest.
  • Bake for about 20-25 minutes and cool in pan for 5 minutes before turning out onto a rack.

Make Frosting

  • Heat chocolate a double boller until melted. Let cool to room temperature. In a bowl, of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
  • If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.

Nutrition

Calories: 442kcalCarbohydrates: 66gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 285mgPotassium: 112mgFiber: 1gSugar: 50gVitamin A: 482IUCalcium: 76mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!

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