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Chocolate Cupcakes with Fluffy Vanilla Frosting

These chocolate cupcakes are rich, dark and moist, and feature a fluffy, whipped vanilla frosting.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 cupcakes
Calories 406kcal
Author Ann Otis

Ingredients

Chocolate Cupcakes

  • 2 oz semi-sweet or bittersweet chocolate, finely chopped
  • 1/3 cup dutch-processed cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs at room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon pure vanilla extract

Whipped Vanilla Frosting

  • 1 cup, plus 1 tablespoon unsalted butter, at room temperature
  • 2 cups confectioner's sugar, sifted or whisked vigourously
  • a pinch of salt
  • 1 tablespoon plus 1 teaspoon heavy cream
  • 2 teaspoons pure vanilla extract

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350 degrees F, and fill a regular-sized cupcake pan with 12 liners.
  • Combine the chopped chocolate and cocoa powder in a medium bowl. Pour in the hot coffee and let sit for a couple of minutes to melt the chocolate. Whisk until smooth.
  • Cool completely in the refrigerator (about 20 minutes).
  • While the chocolate mixture is cooling, combine the flour, sugar, salt, and baking soda in a medium bowl.
  • Remove the chocolate mixture from the fridge and whisk in the oil, eggs, vinegar and vanilla. Whisk in the flour mixture.
  • Divide the batter evenly among the cupcake liners. Place in the preheated oven and bake for 15-19 minutes.
  • Cool the cupcakes in the pan for 10 minutes and remove to a wire rack to cool completely.

Whipped Vanilla Frosting

  • In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium high speed until smooth.
  • Turn the mixer down to low and add the sugar one cup at a time, mixing well after each addition. Add the salt and turn the mixer to medium high speed. Whip for 2-3 minutes until smooth.
  • On low speed, add the cream and vanilla extract. Turn speed back up to medium high and whip until light and fluffy, scraping the bowl down as needed, about 5 minutes.

Notes

Chocolate cupcakes from ">Cooks Illustrated, vanilla frosting slightly adapted from Annie's Eats

Nutrition

Calories: 406kcal | Carbohydrates: 42g | Protein: 2g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 157mg | Potassium: 93mg | Fiber: 1g | Sugar: 34g | Vitamin A: 550IU | Calcium: 16mg | Iron: 0.8mg