Devil’s Food Cupcakes with Vanilla Buttercream
A small batch cupcake recipe for moist and airy chocolate cupcakes topped off with creamy homemade vanilla buttercream.
I made these cupcakes last week to celebrate Baked by Rachel turning three! Unfortunately they didn’t last long enough for us to snack on during the blizzard, which btw was kind of crazy. We went to bed with maybe 4 or 5 inches of snow only to wake up to 26″! And that wasn’t the end of the storm. We gained several more inches before all was said and done. Thankfully we lucked out and managed to somehow not lose power, even with the high winds overnight. Normally we aren’t quite as lucky. Others didn’t fare quite as well, which was expected.
Knowing the storm was coming, I should’ve made a larger batch. But who’s to say if even a larger batch would’ve made it to the weekend. These were that good. I truly think my favorite part was the frosting. It wasn’t nearly as super sugary as homemade frostings I’ve made in the past. Maybe using just butter had something to do with that? Whatever the case, it was good and I plan on sticking to that recipe until I find another to love even more.
My favorite cupcake recipe has been these perfect white cupcakes for quite a long time. I felt it was time to experiment with another flavor. Chocolate is tricky. It can be dry or not chocolatey enough. These were just moist enough while being airy and not too chocolatey. They’re perfect for chocolate lovers and those that like, but don’t love chocolate. They’re not overly sweet and are pretty much just right.
Top these devil’s food cupcakes off with a lightly sweet fresh vanilla buttercream. Or your own favorite chocolate frosting, if you prefer. I like the combination of chocolate and vanilla. It’s a nice blend and isn’t overpowering in any way.
Since Valentine’s Day is literally days away, why not make these for your sweet? They’d also be a perfect treat if you’ve signed up to bring something sweet for the class party. What kid doesn’t love a cupcake?
Yield: 8 cupcakes
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Devil's Food Cupcakes with Vanilla Buttercream
Moist and airy chocolate cupcakes topped off with creamy homemade vanilla buttercream.
- 1/4C unsalted butter, softened
- 3 Tbsp granulated sugar
- 3 Tbsp brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2C all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4C sour cream
- 1/4C milk
- 1/4C unsweetened cocoa powder
Vanilla Buttercream Ingredients:
- 6 Tbsp unsalted butter, softened
- 3C powdered sugar
- 3/4 tsp vanilla
- 2-3 Tbsp milk
Preheat oven to 350 degrees. Line a cupcake pan with 8 liners.
In a large bowl, cream butter and sugars. Add vanilla and egg, mixing until just barely combined. Continue mixing on medium-low, add flour, salt, baking powder and baking soda. Carefully add remaining wet ingredients, mixing well. With the mixer turned off, add cocoa powder. Mix on low until fully incorporated.
Divide batter among prepared baking liners with one large cookie scoop each.
Bake for 15-18 minutes or until a cake tester comes out clean. Cool on a wire rack.
When cupcakes are completely cool, prepare frosting.
In a medium bowl, beat butter, sugar and vanilla. Add 1 Tbsp milk at a time until spreadable consistency is reached. Frost cupcakes as desired.
For bright white frosting, use clear vanilla.
If adding decorations, do so immediately after frosting each cupcake.
Cupcakes adapted from Martha Stewart