Chocolate cupcakes with vanilla buttercream icing

Prep 25 min
Total 1 hour 20 min
Makes 24 cupcakes

This article has not been rated yet.


1 3/4 cups
all-purpose flour
1 1/2 cups
granulated sugar
2/3 cup
1 1/2 tsp
1 tsp
1/2 tsp
3/4 cup
1/2 cup
2 tsp
2/3 cup
hot strong coffee


1 cup
unsalted butter, softened
3 1/2 cups
1 1/2 tsp
1/2 tsp
1/4 cup
35% cream
sprinkles, (optional)


  • PREHEAT oven to 350F. Line 2 12-cup muffin pans with paper liners.
  • WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
  • WHISK eggs in a large bowl, then whisk in buttermilk, oil and vanilla. Whisk in flour mixture until just combined. Whisk in hot coffee until smooth.
  • DIVIDE among prepared cups and bake until a cake tester inserted into centre of a cupcake comes out clean, 17 to 19 min. Let cool in pan for 5 min. Remove cupcakes to a rack to cool completely, 25 min.
  • ICING: Beat butter in a bowl, using an electric mixer on medium, until smooth, 1 to 2 min. Gradually beat in icing sugar on low, scraping bottom and sides of bowl. Add vanilla and salt and beat on medium-high until very light and fluffy, 3 to 4 min. Add cream and beat 1 min. Frost cooled chocolate cupcakes and add sprinkles.


Chocolate Cupcake Recipe Kitchen Tips:

  • Use a star tip fitted in a piping bag for a swirled top, or use an offset spatula or the back of a spoon for a quick frosted finish.
  • Replace hot coffee with hot decaf coffee to reduce caffeine.


Calories 281, Protein 2 g, Carbohydrates 38 g, Fat 14 g, Fibre 1 g, Sodium 204 mg.

Make it Fancy: Cupcakes

Recipe Collections
Latest Recipes