A small batch cupcake recipe for moist and airy chocolate cupcakes topped off with creamy homemade vanilla buttercream.

Devil's Food Cupcakes with Vanilla Buttercream Recipe from bakedbyrachel.com

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.

Devil's Food Cupcakes with Vanilla Buttercream Recipe from bakedbyrachel.com

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.

Devil's Food Cupcakes with Vanilla Buttercream Recipe from bakedbyrachel.com

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?

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Devil's Food Cupcakes with Vanilla Buttercream

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 8 cupcakes
Moist and airy chocolate cupcakes topped off with creamy homemade vanilla buttercream.


Cupcake Ingredients:

  • 1/4 C unsalted butter, softened
  • 3 Tbsp granulated sugar
  • 3 Tbsp light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 C all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 C sour cream
  • 1/4 C milk
  • 1/4 C unsweetened cocoa powder

Vanilla Buttercream Ingredients:

  • 6 Tbsp unsalted butter, softened
  • 3 C powdered sugar
  • 3/4 tsp vanilla extract
  • 2-3 Tbsp milk


  • Preheat oven to 350°F. 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.


An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Cupcake