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Chocolate Cupcakes with Vanilla Buttercream Frosting



  • 1/2 cup sugar
  • 1/2 cup brown sugar, not packed
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup boiling water


  • 1/2 cup butter, just slightly cooler than room temperature
  • 3 1/2 cups powdered sugar
  • 2-4 tablespoons milk, depending on desired consistency
  • 1 1/2 tsp vanilla
  • food coloring, if desired


Chocolate Cupcakes:

  • Preheat oven to 350 degrees F.
  • Fill muffin pans with 12 cupcake liners.
  • Sift dry ingredients into a mixing bowl.
  • Add egg, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.
  • Add the boiling water, and beat, just until blended. (Don't be alarmed - the batter appears watery).
  • Evenly ladle (or pour) the batter into the liners.
  • Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched.
  • Cool and frost.

Vanilla Buttercream Frosting:

  • Beat butter in a medium-sized mixing bowl until creamy.
  • Gradually beat in 3 cups of the powdered sugar.
  • Beat in milk and vanilla.
  • Blend in remaining 1/2 cup powdered sugar.
  • If desired, tint with food coloring.
  • Stuff a ziplock bag with icing and cut the corner off to use as a decorating tube.
  • Gently push the bag corner down into the cupcake to add icing as a filling.
  • Decorate the tops as desired.
  • Devour remaining icing. Oh, why not? How often do you make cupcakes???