Chocolate Cupcakes with Vanilla Buttercream Frosting

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

Ingredients

  • 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 baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup 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

Directions

  • Preheat oven to 350°F. Grease 26 to 28 muffin cups (2-1/2 inch) or line with paper liners.
  • 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.
  • 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.
  • 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.
  • 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

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Chocolate Cupcakes with Vanilla Buttercream Frosting

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

Ingredients

  • 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 baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup 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

Directions

  • Preheat oven to 350°F. Grease 26 to 28 muffin cups (2-1/2 inch) or line with paper liners.
  • 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.
  • 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.
  • 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.
  • 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