Classic Chocolate Cupcakes with Vanilla Frosting Recipes

A rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting. You’ll find every excuse to make this classic cupcake over and over again!

Ingredients:
CUPCAKES

• 1/2 cup (42g) unsweetened natural cocoa powder1
• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature2
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil (melted coconut oil works too)
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) buttermilk, room temperature3

VANILLA FROSTING

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 – 5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream4
• 2 teaspoons vanilla extract
• salt, to taste
• sprinkles5

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin.
3. Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides (no more than halfway full, trust me!!). Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
4. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
5. …………………………………….

For full instructions please see : sallysbakingaddiction.com