Back to Recipe Search Print Recipe

Chocolate Cupcakes with Vanilla Buttercream Frosting

These cupcakes will look like they're straight from the bakery!

Quick Facts

Prep Time: 40 minutes
Bake Time: 18 to 20 minutes
Yield: 26 to 28 cupcakes


  • 1 cup water
  • 1/2 cup cocoa powder
  • 1/2 cup dark chocolate chips
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 teaspoons Argo® Baking Powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup Mazola® Corn Oil
  • 2 eggs
  • 2 teaspoons pure vanilla extract

Vanilla Buttercream Frosting

  • 1-1/2 cups butter OR margarine, softened
  • 1/4 cup plus 2 tablespoons Karo® Light Corn Syrup
  • 2 tablespoons pure vanilla extract
  • 1/4 teaspoon salt
  • 9 cups powdered sugar
  • 1/3 to 1/2 cup milk
  • Optional, food coloring


  1. Preheat oven to 350ºF.  Grease 26 to 28 muffin cups (2-1/2 inch) or line with paper liners. 
  2. Combine water and cocoa powder in a small saucepan over medium-low heat.  Stir until smooth and bring to a boil.  Remove from heat and stir in chocolate chips until melted.  Set aside to cool. 
  3. Whisk together flour, sugar, baking powder and salt in a large mixer bowl.  Add buttermilk, oil, eggs and vanilla and mix for 1 to 2 minutes on medium speed until smooth.  Add melted chocolate mixture and continue mixing for 1 minute or until well blended. 
  4. Portion batter evenly into prepared baking cups filling each approximately two-thirds full.  Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean.  Remove from oven.  Remove cupcakes from pans and allow to cool completely on wire racks before frosting. 
  5. For frosting: Beat butter, corn syrup, vanilla and salt in a large mixing bowl until light and creamy.  Gradually add powdered sugar and 1/3 cup milk until fluffy, adding additional milk as needed to reach desired spreading consistency.  Tint with food coloring, if desired.  Pipe frosting generously onto cupcakes with a pastry bag and decorative tip.   Note:  If spreading frosting on cakes with a knife (instead of piping), use a half recipe of the frosting.