Indulge in the ultimate homemade treat with these incredibly moist and tender Vanilla Buttercream Topped Cocoa Cupcakes! A true crowd-pleaser, these cupcakes earned a resounding “10 thumbs up” from our entire family. They strike the perfect balance of rich chocolate flavor, generously crowned with a luscious swirl of classic vanilla buttercream, making every bite an unforgettable experience.
For many home bakers, navigating diverse palates within a single household can be a culinary challenge. In my home, I have a couple of notoriously picky eaters. My husband, for instance, is a devoted chocolate fanatic, but with strict caveats: absolutely no “funny stuff” like nuts, mint, or coconut allowed. My daughter, on the other hand, often vocalizes her complaint that my desserts are “too chocolaty.” What’s a passionate baker to do when faced with such contrasting preferences?
The solution, I discovered, lies in compromise and careful crafting. This exquisite chocolate cupcake recipe offers the perfect amount of chocolate — enough to satisfy the deepest cravings without overwhelming more sensitive palates. The cocoa flavor is pronounced yet harmonious, creating a delightful base. Furthermore, the light and airy vanilla buttercream frosting plays a crucial role, providing a beautiful counterpoint that expertly balances any potential for chocolate overload. It’s a symphony of flavors designed to please everyone.
Irresistible Vanilla Buttercream Topped Cocoa Cupcakes
If your household isn’t entirely comprised of die-hard chocoholics, but you still crave the comforting embrace of a chocolate dessert, these cocoa cupcakes present the ideal compromise. They truly hit that sweet spot. My boys reveled in their chocolate fix, while Katie, my discerning daughter, didn’t utter a single complaint. The smooth, sweet vanilla buttercream perfectly softened the intensity of the chocolate, transforming these into a universally adored treat. These cupcakes prove that you don’t need to choose between rich flavor and broad appeal; you can have both.
Crafting these delicious cocoa cupcakes is remarkably straightforward, even for those who might feel less confident in their baking skills. The only real hurdle, I’ve found, is for us food bloggers who sometimes struggle with achieving that perfectly photogenic frosting swirl! Thankfully, I had the luxury of making 14 cupcakes, providing ample opportunities to perfect at least one picture-worthy swirl. But let’s be honest: if you’re not planning a photoshoot, there’s absolutely no need to fuss. Simply pile on the generous vanilla icing with a knife or spatula. They will taste absolutely incredible, regardless of how artfully the frosting is applied. The joy of homemade baking is in the flavor and the love, not just the presentation.
Mastering the Chocolate Cupcake Recipe
Do you ever find yourself slicing just a “sliver” of a layer cake, rationalizing it as “just a sample”? That’s often my modus operandi. However, this innocent sampling ritual frequently leads to another taste, and then another, until I realize I would have been better off just taking a normal-sized slice from the start! This is precisely why I adore cupcakes. With a perfectly portioned cupcake, I know exactly when to stop, making them an ideal treat for mindful indulgence. This built-in portion control makes them a fantastic choice for any gathering or just for having around the house.
When I signed up to host this month’s Progressive Eats event, the theme naturally led me to dishes prepared in a muffin tin. While my initial thought was to go the savory route—perhaps with some creative options like mini bacon-wrapped meatloaves, which were a strong contender—I ultimately decided to embrace the obvious and delightful choice: these moist cocoa cupcakes. Muffin tins are incredibly versatile tools in any kitchen. Beyond the usual sweet treats, I frequently use mine to make savory mini quiches, and I’m always inspired by the inventive dishes my fellow food bloggers share. Scroll down to discover some truly terrific muffin tin creations. Have you ever ventured beyond the ordinary with your muffin tin? It’s amazing what culinary magic these simple pans can conjure!
Our May Progressive Eats Menu: Muffin Tin Marvels
This month’s Progressive Eats theme celebrated the incredible versatility of the muffin tin, showcasing how this kitchen staple can create everything from individual desserts to savory entrees and appetizers. Here’s a glimpse into the delightful spread shared by our talented culinary community:
Savory Recipes from the Muffin Tin:
- Ham and Greens Corn Muffins from All Roads Lead to the Kitchen: A hearty and flavorful twist on classic corn muffins, perfect for breakfast or a light lunch.
- Ham Mashed Potato Breakfast Cups from Jeanette’s Healthy Living: An innovative and comforting breakfast option, combining savory ham with creamy mashed potatoes in a convenient cup.
- Spicy Pepperoni Pinwheels from Pastry Chef Online: A delightful appetizer or snack, these pinwheels pack a spicy punch and are perfect for parties.
Sweet Recipes from the Muffin Tin:
- Lemon Poppyseed Cupcakes from Spiceroots: Bright, zesty, and perfectly moist, these cupcakes offer a refreshing citrus burst.
- Pina Colada Cupcakes with Rum Buttercream Frosting from Creative Culinary: A tropical escape in cupcake form, complete with a boozy buttercream.
- Vanilla Buttercream Topped Cocoa Cupcakes from That Skinny Chick Can Bake: Our star recipe, offering that ideal balance of chocolate and vanilla perfection.
- Vanilla Pear Brioche Bread Pudding from The Redhead Baker: A sophisticated and comforting dessert, reimagined for individual servings.
You Might Also Like These Chocolate Indulgences:
If you’re as devoted to chocolate as my family is, you’ll undoubtedly appreciate these other decadent chocolate dessert recipes from my kitchen. Each one promises a rich, satisfying experience:
- Cocoa Cupcakes with Ganache Filling: A delightful surprise awaits inside these cocoa powerhouses.
- Ghirardelli Dark Chocolate Cupcakes: For the serious dark chocolate enthusiast, deep and intense flavor.
- Cream Filled Chocolate Cupcakes: A classic favorite, reminiscent of childhood treats.
- Perfect Chocolate Cupcakes: A reliable, go-to recipe for consistently delicious results.
Don’t forget to explore even more delicious options in my extensive collection of Homemade Chocolate Recipes. There’s truly something for every chocolate craving!
Understanding Progressive Eats: A Culinary Journey
Welcome to Progressive Eats, our unique virtual take on a traditional Progressive Dinner Party. Each month, we gather a group of passionate food bloggers to share recipes centered around a specific culinary theme. This month, as you’ve seen, we celebrated the humble yet mighty muffin tin, exploring its potential for everything from individual desserts to savory entrees and appetizers. Our special event was graciously hosted by me, Liz Berg, the author and chef behind That Skinny Chick Can Bake.
The beauty of these muffin tin recipes, beyond their versatility, lies in their built-in portion control. They offer lighter, perfectly sized fare, making them ideal for summer dining, casual gatherings, or simply for enjoying a controlled indulgence. Whether you’re looking for a new dessert to impress or a clever savory bite, you’ll certainly discover a delicious recipe, much like these delightful cocoa cupcakes, to enthusiastically add to your culinary repertoire!
For those unfamiliar with the concept, a progressive dinner typically involves moving from one house to another, enjoying a different course at each location. Our virtual version, Progressive Eats, captures that spirit of culinary exploration and community. A new theme is chosen each month, and our talented members craft and share recipes perfectly suited for a delicious meal or party. You can then hop from blog to blog, discovering new dishes, techniques, and inspiration. It’s a wonderful way to connect with fellow food lovers and expand your cooking horizons.
Vanilla Buttercream Topped Cocoa Cupcakes Recipe
20 minutes
20 minutes
40 minutes
14 cupcakes
Moist and decadent chocolate cupcakes with a mound of vanilla buttercream frosting. This recipe is an adaptation from Sally’s Baking Addiction, promising a delightful treat every time.
Ingredients
For the Cocoa Cupcakes:
- ½ cup cocoa powder (ensure it’s not Dutch-processed for best results)
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, ideally at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon coffee extract (enhances chocolate flavor; substitute with an additional ½ teaspoon vanilla extract if unavailable)
- ½ cup buttermilk, at room temperature
For the Smooth Vanilla Buttercream:
- 1 cup unsalted butter (which is 2 sticks), softened to room temperature
- 4 ½ to 5 cups powdered sugar (confectioners’ sugar), sifted
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Prepare for Baking: Preheat your oven to 350ºF (175ºC).
- Line Muffin Tins: This recipe yields approximately 14 cupcakes. Line two standard muffin tins with 14 paper liners, or if you only have one tin, line 12 wells and prepare two ramekins with liners for the remaining batter. Set them aside.
- Combine Dry Cupcake Ingredients: In a medium-sized bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt until they are thoroughly combined. Set this dry mixture aside.
- Combine Wet Cupcake Ingredients: In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, and coffee extract (or additional vanilla) until well blended and smooth.
- Alternate Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture. Whisk in about one-third of the dry ingredients, followed by half of the buttermilk. Then add another one-third of the flour mixture, followed by the remaining buttermilk, and finally the rest of the flour mixture.
- Mix Gently: Whisk gently after each addition until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes.
- Fill and Bake: Fill each prepared paper liner approximately half full with batter. Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the muffin tins for about 10 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cooled before frosting.
- Prepare the Buttercream Base: To make the frosting, beat the softened butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) until it is light and fluffy, usually for 2-3 minutes.
- Add Remaining Buttercream Ingredients: With the mixer running on low speed, gradually add 4 ½ cups of the powdered sugar, the heavy cream, and the vanilla extract. Mix until just combined and smooth.
- Whip to Perfection: Increase the mixer’s speed to high and beat for another couple of minutes until the buttercream is light, airy, and well-whipped. If the frosting is too thin, add the remaining ½ cup of powdered sugar a little at a time. If it’s too thick, add a touch more heavy cream, a teaspoon at a time, until you reach your desired consistency.
- Frost and Serve: Once the cupcakes are completely cooled, frost them as desired. You can use a piping bag with your favorite tip to create elegant swirls, or simply use a knife or offset spatula to spread a generous amount of frosting on top. Enjoy these delightful creations!
Nutrition Information:
Yield:
14
Serving Size:
1 cupcake
Amount Per Serving:
Calories: 969Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 247mgCarbohydrates: 198gFiber: 1gSugar: 187gProtein: 3g
HOW MUCH DID YOU LOVE THIS RECIPE?
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