Classic Chocolate Cupcakes with Vanilla Frosting
By Eat More Chocolate Team Cake & Cupcakes Birthday Baking
April 20, 2015
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!
- Yields: 12-14 cupcakes
Directions
Make the cupcakes:
In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, 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 won't be very thick.
Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Mini cupcakes will take about 10 minutes, same oven temperature.
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 confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Frost cooled cupcakes however you'd like. I used Wilton 1M piping tip. There may be leftover frosting depending how much you use on each cupcake.
Decorate with sprinkles, if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
Notes:
To Turn Into a Cake: Use a 9 inch cake pan. Fill only halfway – there will be extra batter to make some cupcakes. I am unsure of the exact bake time for the cake. Around the 30 minute mark. 350F temperature.
*Do not use dutch processed cocoa. Dutch process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened, which is an acidic ingredient, is paired with the brown sugar (also acidic) in this specific cupcake recipe to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.
*Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
*For the frosting, heavy cream or half-and-half will give your frosting the creamiest texture. You may use milk instead, keeping in mind the frosting won't be as creamy.
Source: http://sallysbakingaddiction.com/2014/06/03/classic-chocolate-cupcakes-with-vanilla-frosting/
Ingredients
CUPCAKES
1/2 cup (42g) unsweetened natural cocoa powder*
3/4 cup (95g) all-purpose flour (spoon & leveled)
2 large eggs, at room temperature*
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)
VANILLA FROSTING
1 cup (230g) unsalted butter, softened to room temperature