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Chocolate Cupcakes with Vanilla Frosting

The absolute best (and EASY!) chocolate cupcakes topped with silky smooth vanilla frosting.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
40 mins
Total Time
1 hr 30 mins
Servings: 12 cupcakes
Calories: 435 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes
  • 3 ounces bittersweet chocolate finely chopped
  • ⅓ cup Dutch-processed cocoa powder
  • ¾ cup hot coffee
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
For the Vanilla Frosting:
  • 1 cup unsalted butter, at room temperature
  • 2½ cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 to 2 tablespoons heavy cream

Instructions

    Cup of Yum
  1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
  2. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
  3. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
  4. Divide the batter evenly between the muffin pan cups. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
  5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Add the heavy cream a little at a time, whipping after added, until desired consistency is reached.
  6. Frost the cupcakes as desired (I used the Wilton 1M decorating tip). Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Notes

  • Nutritional values based on one cupcake
  • You can substitute all-purpose flour for the bread flour if needed, but bread flour is recommended.
  • I used Ghiradelli 60% cacao bittersweet baking bar for the bittersweet chocolate.

Nutrition Information

Calories 435kcal (22%) Carbohydrates 48g (16%) Protein 2g (4%) Fat 26g (40%) Saturated Fat 17g (85%) Cholesterol 70mg (23%) Sodium 157mg (7%) Potassium 106mg (3%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 530IU (11%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 435

% Daily Value*

Calories 435kcal 22%
Carbohydrates 48g 16%
Protein 2g 4%
Fat 26g 40%
Saturated Fat 17g 85%
Cholesterol 70mg 23%
Sodium 157mg 7%
Potassium 106mg 2%
Fiber 1g 4%
Sugar 39g 78%
Vitamin A 530IU 11%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.