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Vanilla Buttercream Topped Cocoa Cupcakes

These Vanilla Buttercream Topped Cocoa Cupcakes are rich, moist, and topped with fluffy vanilla frosting. Perfect for any celebration or sweet craving!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Keyword: Chocolate, Cupcakes, Easy, Quick, Vanilla Buttercream
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 1 cup Cocoa Powder make sure it’s not Dutch-processed
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Eggs at room temperature
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Coffee Extract or additional vanilla if unavailable
  • 1 cup Buttermilk at room temperature

For the Vanilla Buttercream Frosting:

  • 1 cup Butter at room temperature
  • 4 cups Powdered Sugar
  • 2-4 tablespoons Heavy Cream
  • 1 teaspoon Vanilla Extract

Instructions

Vanilla Buttercream Topped Cocoa Cupcakes

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for baking.
  • In a large mixing bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt to evenly distribute the dry ingredients.
  • In another bowl, combine the eggs, sugar, brown sugar, vegetable oil, vanilla extract, coffee extract, and buttermilk. Whisk until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
  • Fill each cupcake liner about two-thirds full with batter using a ladle or scoop.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cupcakes from oven and cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, beat softened butter in a large bowl until creamy. Gradually add powdered sugar on low speed until combined.
  • Add vanilla extract and heavy cream, then beat on high until the frosting is fluffy and smooth.
  • Once cupcakes are fully cooled, frost generously with the vanilla buttercream using a spatula or piping bag.

Equipment

  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Cupcake pan
  • Cupcake Liners
  • Spatula

Notes

  • Use room temperature ingredients to ensure a smooth batter and better rise.
  • Mix frosting on high speed to incorporate air and achieve a fluffy texture.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • For a lighter version, substitute half the vegetable oil with unsweetened applesauce.
  • Store unfrosted cupcakes in the freezer for up to three months for longer shelf life.