Dessert: United States – Chocolate Cupcakes with Vanilla Buttercream

Serving Size: 12

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 3 cup (30–35 g) unsweetened natural cocoa powder
1 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
1 / 2 cup (120 ml) milk, room temperature
1 / 3 cup (80 ml) vegetable oil
1 large egg, room temperature
1 tsp pure vanilla extract
1 / 2 cup (120 ml) hot coffee or hot water
1 cup (226 g) unsalted butter, softened
3 to 3 1 / 2 cups (360–420 g) powdered sugar, sifted
2 tsp pure vanilla extract (for frosting)
2 to 3 tbsp heavy cream or milk
Pinch fine salt
2 tbsp sprinkles (optional)

Instructions

Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add milk, oil, egg, and 1 teaspoon vanilla to the dry ingredients. Whisk until smooth, about 30 seconds.
Whisk in the hot coffee (or hot water) until the batter is thin and evenly combined.
Divide batter evenly among liners, filling each about 2/3 full.
Bake 17–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer cupcakes to a wire rack to cool completely.
Make the frosting: In a large bowl, beat softened butter on medium-high speed until creamy and pale, about 2 minutes.
Gradually add powdered sugar, mixing on low until incorporated. Add 2 teaspoons vanilla and a pinch of salt. Beat in 2 tablespoons cream (add more as needed) and whip on medium-high for 2–3 minutes until light and fluffy. Adjust with more sugar for thicker frosting or a splash of cream for softer.
Frost cooled cupcakes with a knife or piping bag. Top with sprinkles if desired. Store covered at room temperature up to 2 days or refrigerate up to 5 days.