Chocolate Cupcakes with Vanilla Icing!

1 Oct

These cupcakes are a classic and a favorite. I’m working on a blog about the ten favorite cupcakes of all time and this one will just have to be on it. This is another one that is always an excellent seller. I truly do prefer the taste of Tahitian vanilla but Mexican vanilla or Madagascar vanilla are both excellent choices as well. Those grocery store  vanilla just doesn’t cut it with me anymore. There are some people who think that my icing is magical an I’m telling you right now the secret is in the vanilla!

Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite.


2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 30 to 35 minutes.18- 20 mins for cupcakes.

Vanilla Icing

1 lb butter
1 kg icing sugar
2 tbsp vanilla extract

For those of you who don’t have kilograms where you live simply mix one standard size package of butter to one standard size package of icing sugar. If it becomes a little thick add a splash of cream until you achieve your desired consistency.

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