Chocolate Cupcakes with Vanilla Frosting

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, plus a second pan or batches for the 14 to 16 cupcakes this makes.
2. Whisk the flour, cocoa, baking soda, baking powder and salt in a medium bowl. In a large bowl, whisk the oil, sugar, egg, vanilla and buttermilk until combined. Add the dry ingredients, then the hot water or coffee, and whisk until completely combined. The batter will be thin.
3. Fill the liners two-thirds full.
4. Bake for 20 to 22 minutes, until a toothpick inserted in the centre comes out clean.
5. Cool in the pan for 10 minutes, then move to a wire rack and cool completely before frosting.
6. Beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, cream or milk and vanilla. Beat on low for 30 seconds, then on medium-high for 2 minutes. Add a pinch of salt (about 1/8 teaspoon) if too sweet. If too thin, add up to 1/2 cup more confectioners' sugar; if too thick, add cream or milk one tablespoon at a time.
7. Frost the cooled cupcakes and add sprinkles if you like.
8. Keep leftovers covered at room temperature for up to 1 day, or in the refrigerator for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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