Chocolate Cupcakes with Vanilla Frosting

A chocolate cupcake with vanilla frosting adorned with white nonpareils.

5 from 1 vote

Chocolate Cupcakes with Vanilla Frosting

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!

Prep Time20

Cook Time24

Cool Time15

Total Time59

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: cupcakes

Calories: 349kcal

Author: Lee

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)

US Customary - Metric

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!

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk snd vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoon packed AP flour (126 grams plus 2 tablespoons) and packed cocoa powder.

Storing: Store the cupcakes in an airtight container or wrapped in foil in the fridge for up to 2 days, or in the freezer for 30 days. Let come to room temperature prior to eating.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition