These Chocolate Cupcakes with Vanilla Frosting are decadent and moist while still being rich and sweet! They are the perfect treat for birthday parties, holidays or just because! This recipe makes 12 cupcakes in under an hour; they're so simple, you'll be making them constantly! Best yet, they're gluten free, nut free, eggless and can easily be vegan!
These Chocolate Cupcakes with Vanilla Frosting are my go-to cupcakes! They never disappoint; always fluffy and soft and so simple to make! I don't know about you guys but my family requests cupcakes once per week. I freeze them and take them out a few hours before the kids want them; this way they can have cupcakes all week long! Don't like vanilla frosting? No worries! Make them with my Chocolate Fudge Frosting, my Cream Cheese Frosting or my Chocolate Cream Cheese Frosting. The possibilities are endless!
For more chocolate cupcake recipes, try my Homemade Hostess Chocolate Cupcakes, my Chocolate Fudge Cupcakes, my Chocolate Marshmallow Cupcakes and my Eggless Chocolate Cupcakes.
Reasons to Love these Chocolate Cupcakes with Vanilla Frosting
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake of these cupcakes is super soft, decadent and delicious.
- Vanilla Frosting- They have a soft sweet vanilla buttercream that pairs perfectly in contrast with the rich chocolate cake of the cupcakes!
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- We use this along with the milk to make a homemade buttermilk.
- Vegetable Oil- The cake of these cupcakes uses oil instead of butter/vegan baking stick to help it stay moist.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cupcakes can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Chocolate Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Make sure to use my recipe for Vegan Vanilla Frosting.
- Read the label on your sprinkles to ensure they're gluten free and vegan.
Make this Recipe with All Purpose Flour
- Use ¼ cup plus 2 tablespoon packed AP flour (42 grams plus 2 tablespoons).
- Make sure to use 3 tablespoons packed cocoa powder.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Cupcakes with Vanilla Frosting
Here are the step by step instructions to make these eggless chocolate cupcakes!
Step 1: Make the Homemade Buttermilk
Measure out the milk and stir in the white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 2: Whisk Together The Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Liquid Ingredients
Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla.
Whisk until smooth and combined. The batter may appear very thin and liquidy. If so, let it sit 10 minutes; it will start to thicken.
Step 5: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
Step 6: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes.
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 7: Make the Vanilla Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 8: Frost the Cupcakes and Add Sprinkles (If Desired)
Pipe the vanilla frosting on top of each cooled cupcake or frost with an icing spatula.
Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cupcakes their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cupcakes too dry and bitter.
- Make the Homemade Buttermilk- Measure out the milk. Add in the white vinegar and stir to combine. Let the mixture sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become liquid.
Frosting Tips
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
You can, but they are freshest the first day. If making them ahead of time, make the night before and store them, already frosted, in an airtight container in the fridge.
If you refrigerate them without frosting them, the cupcakes can form a sticky later on the top.
Yes! Store it in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.
Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each cupcake come to room temperature prior to serving.
Freezing: Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
More Cupcake Recipes You'll Love
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📖 Recipe
Chocolate Cupcakes with Vanilla Frosting
Ingredients
For the Chocolate Cupcakes
- ½ cup milk
- ½ tablespoon white vinegar
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup plus 2 tablespoons granulated sugar
- ¼ cup plus 2 tablespoons cocoa powder (I use 3 tablespoons dutch or natural unsweetened and 3 tablespoons dark)
- ¾ teaspoon baking soda
- ¼ teaspoon plus ⅛ teaspoon baking powder
- ¼ teaspoons plus ⅛ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup warm water (microwaved for about 30 seconds)
- 2 tablespoons vegetable oil
- ½ teaspoon pure vanilla extract
For the Vanilla Frosting
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 ½ cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- ¼ cup water , room temperature (you may not use it all)
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
- In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. Let sit 5-10 min and stir again, It will appear chunky; that's normal. Set aside.
- In a large bowl whisk together the ¾ cup plus 2 tablespoons multipurpose gluten free flour, ¾ cup plus 2 tablespoons granulated sugar, ¼ cup plus 2 tablespoons cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon plus ⅛ teaspoon baking powder and ¼ teaspoon plus ⅛ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the ½ cup warm water, 2 tablespoons vegetable oil and ½ teaspoon pure vanilla extract.
- Whisk until smooth and combined. If the batter appears very thin and liquidy, let it sit 10 minutes; it will start to thicken.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes spring back at you when carefully touched or when a toothpick inserted comes out clean.
- Let the cupcakes cool almost completely in the pan (about 15 minutes) before trying to remove them and placing them on a cooling rack.
Make the Vanilla Frosting
- While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 4 ½ cups confectioners' sugar and 2 teaspoons pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the ¼ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
Decorate the Cupcakes
- If you have piping bags, pipe the vanilla frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of vanilla frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
- Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting. Enjoy!
John says
These cupcakes were so good! Took minutes to make and was very easy!