Description
Delight in these rich and moist Fudge Chocolate Cupcakes topped with smooth and creamy Vanilla Buttercream. Perfect for Halloween or any occasion, these cupcakes combine deep chocolate flavor with a classic vanilla frosting for a crowd-pleasing treat.
Ingredients
Scale
Cupcake Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup water
- 1/2 cup vegetable oil
- 1 egg
Vanilla Buttercream Frosting
- 2 sticks (1 cup) unsalted butter, softened
- 3-4 cups confectioner’s sugar (powdered sugar), sifted
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 tablespoons milk or heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners or grease the pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder to ensure even distribution and no lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together water, vegetable oil, and egg until fully combined and smooth.
- Mix Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be smooth but still slightly thick.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Vanilla Buttercream: In a large mixing bowl, beat the softened butter until creamy and pale. Gradually add 3 cups of sifted confectioner’s sugar, beat well between additions. Add salt, vanilla extract, and 2 tablespoons of milk or cream; continue beating until light and fluffy. Add additional powdered sugar or milk as needed to reach desired consistency.
- Frost Cupcakes: Once cupcakes are completely cool, use a piping bag or spatula to frost each cupcake generously with vanilla buttercream.
- Serve and Enjoy: Decorate as desired and enjoy your delicious fudge chocolate cupcakes with vanilla buttercream frosting.
Notes
- A cute Halloween Cupcake Idea with fudge chocolate cupcakes and vanilla buttercream frosting!
- Ensure cupcakes are completely cool before frosting to prevent buttercream from melting.
- You can substitute milk with heavy cream in the frosting for richer texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Feel free to decorate with themed sprinkles or edible decorations for special occasions.
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 17g
- Sodium: 343mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 14mg
