Vanilla Cupcakes with Chocolate Frosting

5 from 1 vote

Vanilla Cupcakes with Chocolate Frosting

If you find yourself stuck between vanilla and chocolate, make these Vanilla Cupcakes with Chocolate Frosting! This recipe is for a classic, moist, and fluffy vanilla cupcake topped with delicious chocolate frosting made with melted chocolate.

Prep Time1

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 301kcal

Author: Cat Spiller

Equipment

2x cupcake pan
24 cupcake liners
1x disposable piping bag
1x piping tip

Ingredients

Vanilla Cupcakes

120 ml sunflower oil
3 eggs extra-large
250 g sugar white granulated
290 g self-raising flour
½ teaspoon salt
270 ml whole milk room temperature
1 teaspoon vanilla extract

Chocolate Frosting

100 g dark chocolate
100 g milk chocolate
90 g unsalted butter
1 tablespoon golden syrup
1 teaspoon vanilla extract
450 g powdered sugar
90 g sour cream
2 tablespoon whipping cream
¼ tsp salt

Metric - US Customary

Instructions

Vanilla Cupcakes

Preheat the oven to 170°C (340°F) and line two 12-hole cupcake pans with 24 cupcake liners.
Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
Sift together the salt and flour, then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
Mix the milk and vanilla extract in a jug, then slowly pour it into the cupcake batter while the mixer is running at low speed. Scrape down the sides and bottom of the bowl and mix again, making sure it is lump-free.
Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds full.
Bake in a preheated oven for 15 to 20 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then cool completely on a cooling rack.

Chocolate Frosting

In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly.
Add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
Sift half of the icing sugar over the frosting mixture and whisk to combine.
Add the sour cream and beat until the frosting is well combined and homogeneous. At first, the mixture will look lumpy. Continue beating at medium-high speed. Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
With the mixer running at medium-high speed, add the cream and salt, and beat until fluffy. Add the frosting to a piping bag fitted with your chosen nozzle. Pipe a swirl of frosting over each cupcake and decorate with sprinkles.

Notes

For perfect cupcakes, check the temperature of the oven and make sure it is on convection and not the fan setting.
Do not overfill the cupcake cases.

Nutrition