A perfect pairing of moist, tender chocolate cake and a velvety, professional-grade frosting that melts in your mouth.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
For the Chocolate Frosting:
- 1/2 cup unsalted butter (softened)
- 1 3/4 cups powdered sugar
- 1/2 cup cocoa powder
- 2–3 tbsp milk (adjust for consistency)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- Mix Cupcake Batter: In one bowl, whisk the flour, cocoa powder, baking powder, and salt. In a separate bowl, blend the sugar, oil, eggs, milk, and vanilla. Combine the two and stir until smooth.
- Bake: Fill the liners 2/3 full and bake for 18–22 minutes. Let them cool completely on a wire rack.
- Cream the Butter: For the frosting, beat the softened butter until creamy and pale.
- Build the Frosting: Sift in the cocoa powder and mix. Gradually add the powdered sugar.
- Adjust & Whip: Stir in the vanilla and salt. Add milk one tablespoon at a time, beating until the frosting is smooth, fluffy, and holds its shape.
- Decorate: Pipe the frosting onto the cooled cupcakes and enjoy!
Quick Tip: Always make sure your cupcakes are completely cool to the touch before frosting, otherwise the buttercream will melt right off!
