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Vanilla Cupcakes with Dark Chocolate Frosting


vanilla cupcakes

I use this cupcake recipe for everything. Cupcakes, vanilla cakes, you can make two 7″ rounds with this recipe just perfectly. Bake for about 50 minutes, and you are set.

Having a staple recipe is so handy, and this one is great with other flavours added. The frosting.. well it’s a whole other thing! It is divine, and rich, and well, perfect to go with anything.

Vanilla Cupcakes with Dark Chocolate Frosting

Created by on March 1, 2016

Related

  • Prep Time: 15m
  • Cook Time: 22m
  • Total Time: 1h

Ingredients

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups self-raising flour
  • 1 1/2 cups granulated sugar
  • 250 grams (8.8oz) unsalted butter, softened
  • 4 large eggs, at room temp
  • 1 cup low fat milk
  • 125 grams (4.4oz) light sour cream
  • 2 teaspoons vanilla extract

Frosting

  • 250 grams (8.8oz) butter, softened
  • 1/2 cup cocoa powder ( we use Callebaut - darker in color the better)
  • 1/2 cup (125mL/ 4.2fl. oz) boiling water
  • 350 grams (12.3oz) best-quality semisweet chocolate, melted and cooled
  • 250 grams (8.8oz) icing/ powdered sugar, sifted

Instructions

Cupcakes

  1. Preheat oven to 175°C / 350°F Line two 12-cup muffin tins with cupcake papers.
  2. In a small bowl, combine the flours. Set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
  4. Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Carefully spoon the batter into the cupcake liners, or fill using a piping bag, filling them about three-quarters full. Bake for 20-22 minutes, or until they spring back when pressed.
  6. Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting

  1. Combine cocoa and the boiling water, stirring until cocoa has dissolved.
  2. With an electric mixer on medium-high speed, beat butter and confectioners’ sugar until pale and fluffy. Reduce speed to low.
  3. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

 

Reader Interactions

Comments

  1. Hi! I think your ingredients listed are a bit off, the cupcakes only say one of the flours and the icing doesn’t say “butter” just 250g!
    Lol! Loving the new site though! Can’t wait to try this cupcake recipe this week!

    Reply

  2. Hi Vanessa,

    I’m about to make this cake mix and you mention combine flours in the method, but I can only see 11/4 cups plain flour which doesn’t seem enough flour for the amount of wet ingredients. Is there a quantity of Sr. Flour missing?
    Thank you.

    Reply

  4. Hi, for cupcales u mentioned cream the butter and add sugar. Theres no sugar in the ingredients section. How much do i add?

    Reply

  5. I can’t wait to try this recipe, it’s different to any I have tried before. I was wondering if i could use while milk instead of low fat, or there is a special reason why this one is preferred. BTW I live your website. Thanks!
    Rosa

    Reply

  6. What’s the purpose of adding sour cream?

    I want to put some fondant decorations on these cakes.
    How many days can I keep the cupcakes?
    Will it get dry after putting to fridge? Or any tricks to keep its moisture?

    Many thanks.

    Reply

    • I place in a container for up to 3 days, you can keep in the fridge if it’s hot, or you want to. I don’t, unless they are iced, and have to be. The adds moisture and density.

      Reply

  13. I absolutely LOVE your videos and ideas! I have just recently become addicted to decorating and love every min of it! I have been working on my techniques so I cheat and buy/use boxed cake mixes, which work fine for me but now I want to venture out and try some from scratch so I can make new flavors :) I love how solid your cakes seem. I know you freeze them, as do I (well, chill in fridge) but my cakes are EXTREMELY moist, not as dense as yours seem, so they tear easily and feel spongy when I do my crumb coat. SOOO…I found this recipe which I believe you use quite a bit and thought I would give it a go.
    The heading says cupcakes but you use for cakes, correct?? How many batches do you tend to make up to do one of your cakes like the Mandala one you did.? I would like to try it out this weekend so any help would be appreciated!

    Reply

  14. Hi there, I made these cupcakes following your recipe and they don’t rise very much. Also have cracks on top. Is this right? Thanks.

    Reply

  15. was wondering you have to use self rising flour? if so have you ever tried it with all purpose flour. Also how many cupcakes can you get out of this batch? thanks

    Reply

  16. Hello Vanessa, I have tried making your cupcake mix into a cake and everyone time I tried it’s come out uncooked in the middle. Help what am I doing wrong. Many thanks

    Reply

      • Thanks for your reply. I have been baking at 175c for 50 mins. If that’s correct then must be the over mixing as you said. Many thanks

        Reply

  17. Vanessa, I’m going to be making a half sheet cake and will use this icing for it. I know I’ll at least need to double it. Would you think that is enough? At this point the plan is not to split and fill so I just need lots of yummy coverage.
    Thanks!!

    Reply

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