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Cupcake with chocolate frosting Recipe

American · Dessert · 38 min total

Classic vanilla cupcakes topped with a rich, creamy chocolate buttercream frosting. Perfect for birthdays or any celebration.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1 cup unsalted butter, softened (for frosting)
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat 1/2 cup butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla.
5. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly among prepared cups, filling each about 2/3 full.
7. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
8. For frosting: In a large bowl, beat 1 cup butter until creamy. Add powdered sugar and cocoa powder; beat until combined.
9. Add heavy cream and 1 teaspoon vanilla; beat on high until light and fluffy, about 2 minutes.
10. Frost cooled cupcakes as desired.

Tips

• For best results, ensure butter and eggs are at room temperature.
• Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
• Add a pinch of espresso powder to the frosting to enhance chocolate flavor.

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