Devil's Food Cupcakes with Vanilla Buttercream
Moist and airy chocolate cupcakes topped off with creamy homemade vanilla buttercream.
Ingredients
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
Instructions
- 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.
Notes
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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