I have made versions of these Chocolate Cupcakes with Vanilla Cream Cheese Buttercream countless times! I’ve used this chocolate cake recipe for cupcakes, mini cupcakes, layer cakes, cake pops, mini layer cakes, and rectangle cakes. It is perfect for birthdays, holidays, and any celebration! This does not fit into my typical, healthier eating habits, but everyone needs a great go-to chocolate cake recipe! And sweets do tend to put smiles on peoples’ faces.
The combination of the cupcakes, sprinkles, and chocolate chip cookies was something I decided to make for a birthday and a baby shower recently. And I love how they turned out!
Let’s discuss the absolute best Chocolate Chip Cookies! Basic, run-of-the-mill cookies…these are not!! These Dark Chocolate Chip Cookies with Sea Salt are ah-mazing! Seriously, each and every time I make this recipe, people cannot resist having seconds. I WISH I could take credit for these, but they are a brilliant recipe from another blogger. Here is the link to the recipe for “The Only Chocolate Chip Cookie I will Ever Need to Know How to Make for the Rest of My Life” by Kate Miss.
The only change I make to her recipe is that I change up the chocolate chips: I either use a mix of mini and 60% cacao, or I chop up a dark chocolate bar. Before you make these, know this: read the entire blog post and recipe AND give yourself 3 days. These are best if the cookie dough is made and sits in the refrigerate for 2+ days before baking them. I promise it’s worth it. I tend to make them full-size as in the recipe.
Once you make the chocolate cupcakes, and allow them to cool, they are ready to frost! For cupcakes, I prefer to pipe on the buttercream with a 16″ disposable pastry bag and either this extra large round piping tip or this large star piping tip. You could also spread it on with a knife or an offset spatula.
Cut the end off of a pastry bag, and drop in the round tip. Fill 2/3 full with vanilla cream cheese buttercream and twist the top. Starting in the center of a cupcake, gently press some of the icing onto the cupcake, slowly raising the piping bag as you go. That will give you an even, round frosting circle on top of the cupcake. Fill a shallow bowl or plate with colorful sprinkles. Gently roll the edges of the icing on top of the cupcake in the sprinkles. Top the cupcake with a mini chocolate chip cookie.
These are best served soon after assembly, but they can be refrigerated for a couple of days. Read below for the Chocolate Cake and the Vanilla Buttercream recipes!
| Prep Time | 20 minutes |
| Cook Time | 10-15 minutes |
| Servings |
cupcakes
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- 2 cup sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder (Ghirardelli is preferred)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1/2 cup boiling water
Ingredients
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|
- Heat oven to 350 degrees. Add cupcake liners to 2, 12-count muffin pans. If you're making a cake, use 3 9" round cake pans. Grease and flour the pans, and line the bottom with parchment paper circles.
- Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a bowl of a stand mixer.
- In another bowl (I use a large glass measuring cup), whisk the eggs, buttermilk, vanilla, and oil together.
- Using a stand mixer if possible, mix the dry ingredients, then slowly add the wet ingredients. Once incorporated, mix on medium speed for 2 minutes. While the mixer is going, heat the water to boiling. (I use another glass measuring cup and heat the water in the microwave).
- Slowly add the boiling water to the batter. Mix it completely, very carefully. The batter will be runny.
- Fill cupcake liners just over 1/2 full. Place in the oven, then reduce the temperature slightly. (I turn mine down to 325 degrees, but it gets hotter than most. 340 degrees is great). Bake for 10-12 minutes, then check. If your oven does not cook evenly, rotate the pans. Continue cooking until a cake tester comes out clean. They typically take around 15-18 minutes total.
- Allow cupcakes to cool in the pan for no longer than 5 minutes. Remove to a cooling rack and let cool completely. Frost with Vanilla Cream Cheese Buttercream
| Prep Time | 20 minutes |
| Servings |
cupcakes
|
- 8 oz cream cheese softened
- 2 sticks unsalted butter softened
- 1 1/2 tsp pure vanilla extract
- 2 lbs confectioners sugar (powdered sugar)
- 3 Tbsp heavy cream cold
Ingredients
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- Sift confectioner's sugar into a large bowl and set aside. Make sure the cream cheese and butter are properly softened.
- In a stand mixer (or with an electric handheld mixer), beat the cream cheese. Then add the butter, and mix on medium speed until incorporated and has a whipped appearance.
- Mix in the salt and vanilla.
- Gradually add the confectioner's sugar, and beat on medium speed until well incorporated and starts to be fluffy.
- Add the heavy cream, one tablespoon at a time. Beat until lighter, very fluffy, and smooth.
I’ve had your chocolate cake and the chocolate chip cookies – they are both DELICIOUS!! I’m one of those people who can never resist a second cookie!
SO EXCITED to have these recipes!!!!!! Cannot wait to bake everything!!!!!! Thank you!!!!
Oh good!!! If you make something, please send me a picture! 🙂
In your recipe for the vanilla cream cheese buttercream frosting you don’t say how much salt to use. Also should I use the paddle attachment or the whisk attachment. Thank you.
Hi Laney, I apologize! I just put a pinch of salt in the buttercream – less than 1/4 teaspoon. The paddle attachment is best for this recipe. Thank you!