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Chocolate Cupcakes with Vanilla Buttercream Frosting

  • Beginner
  • 26 to 28 cupcakes
  • 30 min
Baking Success Or Baking Mess


1 cup water
1/2 cup cocoa powder
1/2 cup dark chocolate chips
2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons Fleischmann's® Baking Powder
1 teaspoon salt
1 cup buttermilk
2/3 cup Mazola® Corn Oil
2 eggs
2 teaspoons pure vanilla extract
Vanilla Buttercream Frosting
1-1/2 cups butter OR margarine, softened
1/4 cup plus 2 tablespoons Crown® Lily White® Corn Syrup
2 tablespoons pure vanilla extract
1/4 teaspoon salt
9 cups powdered sugar
1/3 to 1/2 cup milk
Optional, food coloring


Preheat oven to 350°F. Grease 26 to 28 muffin cups (2-1/2 inch) or line with paper liners.

Combine water and cocoa powder in a small saucepan over medium-low heat. Stir until smooth and bring to a boil. Remove from heat and stir in chocolate chips until melted. Set aside to cool.

Whisk together flour, sugar, baking powder and salt in a large mixer bowl. Add buttermilk, oil, eggs and vanilla and mix for 1 to 2 minutes on medium speed until smooth. Add melted chocolate mixture and continue mixing for 1 minute or until well blended.

Portion batter evenly into prepared baking cups filling each approximately two-thirds full. Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven. Remove cupcakes from pans and allow to cool completely on wire racks before frosting.

For frosting: Beat butter, corn syrup, vanilla and salt in a large mixing bowl until light and creamy. Gradually add powdered sugar and 1/3 cup milk until fluffy, adding additional milk as needed to reach desired spreading consistency. Tint with food coloring, if desired. Pipe frosting generously onto cupcakes with a pastry bag and decorative tip. Note: If spreading frosting on cakes with a knife (instead of piping), use a half recipe of the frosting.

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