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Chocolate Cupcakes with Vanilla Buttercream
Moist chocolate cake made without buttermilk and topped with a simple, sweet white frosting
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cake, chocolate, cupcakes, dessert, easy recipe
Servings:
12
people
Calories:
381
kcal
Author:
Mikayla M.
Ingredients
Chocolate Cupcakes
100
grams
All-purpose flour
3/4-1 cup, 4 ounces
56
grams
cocoa powder
1/2 cup
1/2
teaspoon
fine sea salt
1
teaspoon
baking powder
1/4
teaspoon
baking soda
230
grams
granulated sugar
1 1/4 cups
2
large
eggs
4
ounces
vegetable oil
1/2 cup
125
grams
greek yogurt
1/2 cup
1
teaspoon
vanilla extract
Vanilla Buttercream
8
ounces
butter, unsalted and softened
12
ounces
powdered sugar
3/4 of a pound
1
teaspoon
vanilla extract
Instructions
Preheat your oven to 350°F and line, or grease, a 12 cup muffin tin.
Combine the flour, cocoa powder, salt, baking powder, and baking soda in a bowl and whisk to combine.
Combine the sugar, eggs, oil, yogurt, and vanilla and whisk until smooth.
Add the dry to the wet ingredients and fold until smooth.
Scoop into muffin tins so they're each 3/4 full.
Baked for 18-20 minutes, or until tops spring back when gently touched, or a toothpick comes out clean.
Remove from pan to a cooling rack (be careful, the pan is hot!)
Make buttercream by beating the butter, vanilla, and sugar together until smooth.
When cupcakes are completely cool, frost with buttercream and store at room temperature for up to 3 days.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
57
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
272
mg
|
Potassium:
146
mg
|
Fiber:
2
g
|
Sugar:
47
g
|
Vitamin A:
518
IU
|
Calcium:
43
mg
|
Iron:
1
mg