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Chocolate Cupcakes with Vanilla Buttercream


Buttercream (Vanilla)
Prep time

Total time



  • 1 c soft unsalted butter
  • 4 c sifted powder sugar
  • 1 ts pure vanilla extract
  • ¼ ts salt
  • 2-4 tb cream

  1. Break up your butter and slowly add in your powder sugar one cup at a time (remember, it must be measured after you sift it).
  2. Tip in your vanilla and salt.
  3. Add in as much cream as needed. Less will make it thinner, more will make it thicker.

Chocolate Cupcakes
Prep time

Cook time

Total time


Serves: 24

For the dry:
  • 1¾ cups of flour
  • 1½ ts baking powder
  • 1½ ts baking soda
  • 1 ts salt
For the chocolate sauce
  • 1 cup of boiling water + 2 cups of sugar + ¾ cups of usweetened baking cocoa + 2 ts Instant espresso
For the wet:
  • 2 eggs
  • 1 cup of whole fat buttermilk
  • ½ cup of canola/veggie oil
  • 2 ts of good vanilla

  1. In your first bowl, sift together your “dry.”
  2. In your second bowl. add in all your “chocolate sauce” ingredients.
  3. In your third bowl, beat your buttermilk and oil together.
  4. Tip in your vanilla (still in your third bowl) and crack in your eggs, one at a time.
  5. Combine your second and third bowl together.
  6. Gradually add in your first “dry” bowl to your now “wet” bowl. Lumps are ok.
  7. Scoop into lined tins and bake at 350 for 17-22 minutes.


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2 thoughts on “Chocolate Cupcakes with Vanilla Buttercream

  • Grace says:

    Hi. What is the name of vanilla you use? You say pure vanilla. I have never seen any like the bottle you use.

  • The Squishy Monster says:

    Hi, Grace! There are imitation extracts that impart an unpleasant taste so I recommend using pure extracts. Mine is homemade which may be achieved by combining high quality vanilla beans with vodka {for a neutral base} and allowing it to steep for 6-12 months in a dark, undisturbed place. It makes great gifts and tastes great.

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