These rich, homemade chocolate cupcakes are topped with sweet, homemade vanilla frosting and brightly colored sprinkles!
It’s day 6 of the New Year, and I’ve already caved. You knew it had to happen. I’ll be honest with you, I’m amazed I lasted this long.
And, it’s all about moderation, right? For instance, if I eat Greek yogurt pancakes or Lemon Berry Baked Oatmeal, then chocolate is an acceptable weekend treat. Don’t quote me on this, but I’m pretty sure it’s a written rule or something.
Guys, I’m so on top of things–I had two salads the other day. TWO. I deserve all the chocolate for that decision.
And, how pretty are these chocolate cupcakes with those sprinkles?! Don’t they make you smile? It’s a party in every bite. Cheers to the happiest first weekend of 2017!
Typically, when it comes to cupcakes, I’m all about the fun flavors. Whenever I stop by a cupcake shop, I can’t help but gravitate towards the crazy, over-the-top flavors. But, sometimes, you can’t help but crave something classic. For me, there isn’t anything more classic than a chocolate cupcake topped with vanilla frosting.
These classic chocolate cupcakes start with a basic recipe. These cupcakes use simple ingredients that create a rich chocolate flavor while also yielding a tender texture. I’m extremely partial to using both brewed coffee and buttermilk in chocolate cupcakes. Coffee brings out the flavor of chocolate, which enhances the flavor of these cupcakes. Buttermilk really adds a nice texture to the cake, and the tangy flavor adds a depth and richness to the chocolate cupcakes.
Homemade vanilla buttercream is very simple to make as well! This recipe uses only five ingredients: butter, powdered sugar, vanilla extract, heavy cream, and salt. It’s sweet, creamy, and tastes an awful lot like vanilla ice cream! 😉
If this is a representation of what all weekends are going to look like in 2017, I think it’s safe to say it’s going to be a good, good year. ❤️
- 1/2 cup unsweetened cocoa powder
- 1/3 cup hot coffee, chocolate, espresso, or plain is best
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder, optional--it brings out the chocolate flavor without tasting like coffee
- 1 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 cup butter, softened to room temp
- 3-4 cup powdered sugar
- 1/4 cup heavy cream, half-and-half, or whole milk
- 2 tsp vanilla extract
- pinch of salt to offset sweetness
- colored sprinkles, for decorating
Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
Combine cocoa and hot coffee together, stirring until smooth.
Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes.
Gradually add in white and brown sugar, beating 2-3 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
Add in chocolate/coffee mixture, and beat until just combined.
In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
Stir together buttermilk, vanilla extract, and sour cream.
Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
Divide batter evenly between muffin cups (the batter makes 14-16).
Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to over-bake, as chocolate cupcakes can get very dry if over-baked.
Allow to cool.
For the frosting, beat butter until light and fluffy. Add in powdered sugar, a cup at a time starting with only 3 cups. Add in heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy, about a minute.
If the frosting is too thin, add in the other cup of powdered sugar, 1/2 a cup at a time. If it's too thick, add in more heavy cream, a Tbsp at a time.
Once the cupcakes have cooled, pipe the frosting on. Add sprinkles.
Here are some other chocolate recipes I love: