Classic Chocolate Cupcake Recipe // Are you a chocolate or vanilla fan?? I’m a vanilla girl all the way, but when I asked my son what he wanted for his birthday treat he chose chocolate. Which shouldn’t surprise me at all. He’s five. Every five year old loves a good chocolate cupcake, right? Except a few hours later he changed his mind and VANILLA was the winning flavor… I decided to put the two classic flavors to the test and whipped up a batch of both for a chocolate vs. vanilla showdown!
These chocolate cupcakes are moist and delicious. I topped them with a simple chocolate frosting that had guests begging for more. My sister in law even asked if she could scrape off the topping on a few of the leftover cakes! So without further ado…
For the cupcake:
1/2 cup butter, softened
1-1/2 cups sugar
2 regular sized Hershey chocolate bars, melted
3 eggs
3/4 cup canola or vegetable oil
1 tablespoon vanilla extract
heaping 1/3 cup plain Greek yogurt (I used Tillamook)
1-1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon soda
3/4 cup cocoa powder
3/4 cup water
Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
Cream together the butter and sugar. Slowly stir in the melted chocolate and eggs. Add the oil, vanilla, and yogurt. Stir until combined.
Whisk together the flour, salt, soda, and baking powder in a separate bowl. Slowly mix into your wet ingredients along with the water.
Fill your paper cups half to 3/4 full. Bake for 15-18 minutes, or until a toothpick comes out clean.
For the frosting:
1/2 cup plus 1 tablespoon soft butter
4 cups powdered sugar
3/4 cup cocoa powder
3-4 tablespoons whole milk
1 teaspoon vanilla extract
Cream together the butter and powdered sugar. Add the milk, cocoa, and vanilla. Whip until your desired consistency is reached.
The overall vote for these at the party was that they were amazing! But did they win the chocolate vs. vanilla challenge?? Hop over to my blog for the vanilla cupcake recipe and to see which cake took home the prize!
Which would you vote for? Are you a chocolate or vanilla fan? Don’t forget to hop over to my site, One Sweet Appetite, for the class vanilla cupcake recipe!
- For the cupcake:
- ½ cup butter, softened
- 1-1/2 cups sugar
- 2 regular sized Hershey chocolate bars, melted
- 3 eggs
- ¾ cup canola or vegetable oil
- 1 tablespoon vanilla extract
- heaping ⅓ cup plain Greek yogurt (I used Tillamook)
- 1-1/2 cups flour
- ¾ teaspoon salt
- ¾ teaspoon soda
- ¾ cup cocoa powder
- ¾ cup water
- For the frosting:
- ½ cup plus 1 tablespoon soft butter
- 4 cups powdered sugar
- ¾ cup cocoa powder
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla extract
- For the cupcakes... Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
- Cream together the butter and sugar. Slowly stir in the melted chocolate and eggs. Add the oil, vanilla, and yogurt. Stir until combined.
- Whisk together the flour, salt, soda, and baking powder in a separate bowl. Slowly mix into your wet ingredients along with the water.
- Fill your paper cups half to ¾ full. Bake for 15-18 minutes, or until a toothpick comes out clean.
- For the frosting... Cream together the butter and powdered sugar. Add the milk, cocoa, and vanilla. Whip until your desired consistency is reached.
Such a hard decision! I would do chocolate with vanilla frosting – the best of both worlds!
~Cheryl
http://snaps-of-ginger.blogspot.com/
I love me some cupcakes!
Love both Chocolate and Vanilla! Looks delicious!
Yum!!!
LOVE both, but I love vanilla a tid more. 😉
you have to check your ingredients for the batter – there is cocoa powder instead of baking powder listed 😉