Vanilla Buttercream Topped Cocoa Cupcakes

These extremely moist and tender Vanilla Buttercream Topped Cocoa Cupcakes were gobbled up by the whole family! 10 thumbs up. They had the perfect amount of chocolate flavor and crowned with a generous swirl of buttercream!

Most of you know I have a couple of picky eaters at my house. The hubby is a huge chocolate fanatic (as long as no funny stuff like nuts, mint, or coconut is involved), and the daughter often complains that my desserts are “too chocolaty.” What’s a girl to do?? I compromised with this Chocolate Cupcake Recipe that has the perfect amount of chocolate without overwhelming the palate. Plus, the Vanilla Buttercream Frosting helped to balance out any chance of chocolate overload.

Why You Must Make

• For those that don’t have a home full of chocoholics, but still yearn for chocolate desserts, these chocolate cupcakes are the perfect compromise.
• The boys in my family got their chocolate fix, and Katie didn’t complain one bit as the buttercream softened the hit of chocolate.
• There is nothing difficult about these cocoa cupcakes unless you are a food blogger who stinks at piping frosting. Thank goodness I had 14 chances to get one photogenic swirl. If you’re so inclined, just pile on the icing with a knife. They’ll taste amazing either way!

Tips for Making a Chocolate Cupcake Recipe

Have you ever sliced a sliver of a layer cake for “just a sample?” That’s my M.O. But usually, I go back for another taste, and then another. I would have been better off taking a normal-sized slice! At least with a cupcake, I know when to stop! So when I signed up to host this month’s Progressive Eats, I chose the theme of making a dish in a muffin tin.

• PRO-Tip: I like using paper muffin cups to line my cupcake tin. This makes for easier cleanup. If you decide not to use them, make sure to grease your pan well so they don’t stick. And you’ll also want to remove them before they are totally cool or they may get stuck.
• PRO-Tip: Fill the wells in the tin about ⅔ full. This gives space for them to rise without spilling out onto the the top of the pan.
• If you have leftover cupcake batter, use a ramekin to bake it. You don’t want any of it to go to waste!
• Cool your cupcakes completely before frosting them.
• Sift your powdered sugar if you want really smooth frosting. If you’re just making them for your family and not dinner guests or to give away, this isn’t necessary.

I went the obvious route with these cocoa cupcakes, though mini bacon-wrapped meatloaves were a strong contender for our theme. I use my muffin tins for the obvious sweet treats, but I’ve also made mini quiches, and now I want to try some of the terrific dishes my blogger buddies have shared today. Scroll down and check them out. Have you ever created anything out of the ordinary in your muffin tin?

Our May Menu

Savory Recipes

• Ham and Greens Corn Muffins from All Roads Lead to the Kitchen
• Ham Mashed Potato Breakfast Cups from Jeanette’s Healthy Living
• Spicy Pepperoni Pinwheels from Pastry Chef Online

Sweet Recipes

• Lemon Poppyseed Cupcakes from Spiceroots
• Pina Colada Cupcakes with Rum Buttercream Frosting from Creative Culinary
• Vanilla Buttercream Topped Cocoa Cupcakes from That Skinny Chick Can Bake
• Vanilla Pear Brioche Bread Pudding from The Redhead Baker

You Might Also Like:

My family adores chocolate desserts. Here are some more favorites:

• Cocoa Cupcakes with Ganache Filling
• Ghirardelli Dark Chocolate Cupcakes
• Cream Filled Chocolate Cupcakes
• Perfect Chocolate Cupcakes
• Check out more of our favorite Chocolate Recipes, too.

Progressive Eats 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes made in a muffin tin ranging from individual desserts to savory entrees and/or appetizers. Our event is hosted by Liz Berg, who blogs at That Skinny Chick Can Bake. With built-in portion control, these recipes are perfect, lighter fare for your summer dining. You’ll certainly find a delicious recipe, like these cocoa cupcakes, to add to your repertoire!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

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The Recipe:

Vanilla Buttercream Topped Cocoa Cupcakes Recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Yield 14 cupcakes

Moist and decadent chocolate cupcakes with a mound of vanilla buttercream frosting. Adapted from Sally's Baking Addiction.

5.0 Stars (10 Reviews)

Ingredients

Cupcakes:

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• ½ cup cocoa powder (not Dutch-processed)
• ¾ cup flour
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs, at room temperature
• ½ cup sugar
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon coffee extract (may add more vanilla if you don't have coffee extract)
• ½ cup buttermilk, at room temperature

Vanilla Buttercream:

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• 1 cup butter (2 sticks), at room temperature
• 4 ½-5 cups powdered sugar
• ¼ cup heavy cream
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350º.
2. This recipe makes approximately 14 cupcakes. Line two muffin tins with 14 liners or line one muffin tin with 12 liners and two ramekins with liners. Set aside.
3. Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, and salt in a medium bowl till combined. Set aside.
4. In a large bowl, whisk the eggs, sugar, oil, and extracts.
5. Whisk about ⅓ of the dry ingredients into the egg mixture, then half the buttermilk, another ⅓ of the flour mixture, the rest of the buttermilk, then the rest of the flour mixture.
6. Whisk after each addition, but don't overmix.
7. Fill paper liners only about ½ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool for about 10 minutes then remove to wire rack to finish cooling.
9. To make the frosting, beat the butter with the paddle attachment of a stand mixer or a hand mixer until fluffy.
10. Add 4 ½ cups powdered sugar, cream, and vanilla extract with the mixer running on low till combined.
11. Then increase the mixer's speed to high and beat a couple more minutes. Adjust texture by adding up to another ½ cup of powdered sugar or a touch more cream.
12. When cupcakes are completely cooled, frost as desired. You can pipe on swirls or just smear a good amount of frosting on the tops with a knife.

Notes

Sift your powdered sugar for the smoothest frosting.

Use regular cocoa powder like Hershey's.

Nutrition Information:

Yield:

14

Serving Size:

1 cupcake
Amount Per Serving: Calories: 969Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 247mgCarbohydrates: 198gFiber: 1gSugar: 187gProtein: 3g

HOW MUCH DID YOU LOVE THIS RECIPE?

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