These Vanilla Buttercream Topped Cocoa Cupcakes were gobbled up by the whole family! 10 thumbs up. Extremely moist with the perfect amount of chocolate flavor and crowned with a generous swirl of buttercream!
Most of you know I have a couple picky eaters at my house. The hubby is a huge chocolate fanatic (as long as no funny stuff is involved like nuts, mint or coconut) and the daughter often complains that my desserts are “too chocolaty.” What’s a girl to do?? I compromised with these cocoa cupcakes that have the perfect chocolate flavor without overwhelming the palate. Plus the vanilla buttercream helped to balance out any chance of chocolate overload.
Vanilla Buttercream Topped Cocoa Cupcakes
For those that don’t have a home full of chocoholics, but still yearn for chocolate desserts, these cupcakes are the perfect compromise. The boys in the family got their chocolate fix, and Katie didn’t complain one bit as the buttercream softened the hit of chocolate.
There is nothing difficult about these cupcakes unless you are a food blogger who stinks at piping frosting. Thank goodness I had 14 chances to get one photogenic swirl. If you’re so inclined, just pile on the icing with a knife. They’ll taste amazing either way!
Instant Portion Control
Have you ever sliced a sliver of a layer cake for “just a sample?” That’s my M.O. But usually, I go back for another taste, and then another. I would have been better off taking a normal sized slice! At least with a cupcake, I know when to stop! So when I signed up to host this month’s Progressive Eats, I chose the theme of making a dish in a muffin tin.
I went the obvious route with these cocoa cupcakes, though mini bacon wrapped meatloaves were strong contender. I use my muffin tins for the obvious sweet treats, but I’ve also made mini quiches and now I want to try some of the terrific dishes my blogger buddies have shared today. Scroll down and check them out. Have you ever created anything out of the ordinary in your muffin tin?
Our May Menu
- Cheesy Sloppy Joe Tamale Cups from The Heritage Cook
- Ham and Greens Corn Muffins from All Roads Lead to the Kitchen
- Ham Mashed Potato Breakfast Cups from Jeanette’s Healthy Living
- Spicy Pepperoni Pinwheels from Pastry Chef Online
- Vegetarian Meatballs with Spicy Moroccan Sauce from The Wimpy Vegetarian
- Lemon Poppyseed Cupcakes from Spiceroots
- Pina Colada Cupcakes with Rum Buttercream Frosting from Creative Culinary
- Vanilla Buttercream Topped Cocoa Cupcakes from That Skinny Chick Can Bake
- Vanilla Pear Brioche Bread Pudding from The Redhead Baker
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring dishes made in a muffin tin ranging from individual desserts to savory entrees and/or appetizers. Our event is hosted by Liz Berg who blogs at That Skinny Chick Can Bake. With built-in portion control, these recipes are perfect, lighter fare for your summer dining. You’ll certainly find a delicious recipe to add to your repertoire!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Vanilla Buttercream Topped Cocoa Cupcakes
Moist and decadent chocolate cupcakes with a mound of vanilla buttercream frosting. Adapted from Sally’s Baking Addiction.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 14 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- 1/2 cup cocoa powder (not Dutch-processed)
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon coffee extract (may add more vanilla if you don’t have coffee extract)
- 1/2 cup buttermilk, at room temperature
- 1 cup butter (2 sticks), at room temperature
- 4 1/2-5 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Preheat the oven to 350º. This recipe makes approximately 14 cupcakes. Line two muffin tins with 14 liners or line one muffin tin with12 liners and two ramekins with liners. Set aside.
- Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, and salt in a medium bowl till combined. Set aside. In a large bowl, whisk the eggs, sugar, oil,and extracts. Whisk about ⅓ of the dry ingredients into the egg mixture, then half the buttermilk, another ⅓ of the flour mixture, the rest of the buttermilk, then the rest of the flour mixture. Whisk after each addition, but don’t overmix. Fill paper liners only about ½ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes then remove to wire rack to finish cooling.
- To make the frosting, beat the butter with the paddle attachment of a stand mixer or a hand mixer till fluffy. Add 4 and ½ cups powdered sugar, cream, and vanilla extract with the mixer running on low till combined. Then increase the mixer’s speed to high and beat a couple more minutes. Adjust texture by adding up to another ½ cup of powdered sugar or a touch more cream.
- When cupcakes are completely cooled, frost as desired. You can pipe on swirls or just smear a good amount of frosting on the tops with a knife.