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Chocolate Cupcakes with Vanilla Buttercream

Decadent chocolate cupcakes with creamy vanilla buttercream. A classically simple dessert.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Desserts
Cuisine American
Servings 20 Servings


Chocolate Cupcakes Ingredients:

  • 1 1/2 cups granulated sugar
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup buttermilk
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Pure Bourbon Vanilla Extract
  • 2 eggs
  • 1 cup boiling water

Vanilla Buttercream Ingredients:

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 - 3 tablespoons whole milk
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar


  • Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  • In a bowl of a stand mixer fixed with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix together.
  • Add in canola oil, buttermilk and vanilla. Mix on medium speed just until it starts to come together. Mix in eggs one at a time. Scrape down the sides of the bowl. Slowly pour in boiling water. Mix for 2 more minutes. Batter will be thin.
  • Fill cupcake liners 2/3 way full. Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean.
  • Remove cupcakes from oven and allow to cool completely .
  • Make frosting by creaming together butter and powdered sugar in a stand mixer. Beat in vanilla extract. Beat in two tablespoons milk and continue beating until a thick spreadable mixture forms. If frosting seems too thick add remaining tablespoon milk.
  • Spoon frosting into a piping bag and pipe onto cooled cupcakes. Sprinkle with vanilla sugar. Serve.


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Keywords: buttercream, chocolate, cupcakes, nielsen massey