Classic Chocolate Cupcakes with Vanilla Cream Cheese Frosting
I had a wrapping party this weekend. Yes, I, along with two of my lovely bridesmaids wrapped 200 knives and forks in a napkin and tied it with yellow and black ribbon. I thought that the least that I could do was repay them with homemade cupcakes. Admittedly, I have been a bit intimidated with made from scratch Not sure why…However, that all changed on Saturday with these! I have had this recipe stocked away in my recipe folder for quite some time and I finally pulled it out and decided that I was going for it, my bridesmaids were worth it! I can’t believe that it took me so long to give this a shot. No more boxed mixes for this girl! cupcakes.
This classic chocolate cupcake recipe produced such fluffy cupcakes that were moist, light and so delicious and the best part, super simple and fast to put together. I take that back, the best part was undoubtedly the batter!!
These are definitely staying in my recipe stash and I will pull it out again and again! I topped them with a delicious vanilla cream cheese frosting which also happened to be so easy to whip up. It had a beautiful, almost pearl-like, color and it was so smooth and not too sweet!
Chocolate Cupcakes with Cream Cheese Frosting
For the Cupcakes:
1 cup flour
3/4 cup sugar
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 tsp vanilla
For the Cream Cheese Frosting:
1 stick of room temperature
4 ounces room temperature cream cheese, I used 1/3-less fat
2 1/2 -3 cups powdered sugar
1-2 tablespoon vanilla extract
Preheat oven to 350 degrees and line cupcake pan with paper liners (12).
Whisk the sugar, buttermilk, vegetable oil and vanilla in a mixing bowl until well-combined.
In another bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and mix until combined.
Add batter to liners and bake for 18-20 minutes. Cupcakes will be springy to the touch when they are finished. Allow to fully cool before frosting.
Whip the butter and cream cheese on the bowl of a stand mixer, using the paddle attachment, for about five minutes on high speed, scraping down the sides and needed. Mix until smooth and fluffy.
Reduce the speed to low and slowly add the powdered sugar until all is incorporated, adding more to reach your desired texture. Add the vanilla and mix to combine.
Increase the mixer speed to medium-high and whip for a several minutes until the frosting is light and fluffy, scraping down the sides as needed.