Julia Drost

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These cupcakes are crowd pleasers. They have a nice moist vanilla cupcake with a rich chocolate frosting. When I need to make cupcakes I use this recipe. Because of that, this recipe came out exactly as it always does and there is nothing I would change. I found this cupcake recipe in a cookbook I got as a kid called Sweet! A BOOK ABOUT MAKING ART OUT OF CAKE! by Jenna Land Free and Leslie Miller. And the frosting recipe was one I came up with but was based on Betty Crocker’s Chocolate Buttercream Frosting which you can visit at I copied down the cupcake recipe below and added any comments in italics and parentheses and wrote my own frosting recipe below.



For the cupcake:


  • 2 ¼ cups flour
  • 1 ½ cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup (1 stick) butter or shorting softened
  • 1 cup milk (separated into ⅔ and ⅓ cup)
  • 1 1/2 tsp vanilla extract
  • 2 eggs


For the Frosting:


  • 3 or a bit more cups powdered sugar
  • ⅓ cup butter or margarine softened
  • 2 tsp vanilla
  • 3 oz bittersweet chocolate melted and cooled
  • 4-6 tbsp milk
  • ⅓ cup unsweetened cocoa powder




For the cupcake:


  1. Preheat oven to 350℉
  2. Blend flour, sugar, baking powder, and salt
  3. Add butter, ⅔ cup of milk, and vanilla extract
  4. Mix with mixer or whisk for two minutes
  5. Add ⅓ cup of milk, and eggs
  6. Beat again for two minutes. Ready to go.
  7. Fill cupcake or muffin pan cups ⅔ of the way full
  8. Bake for 17-20 minutes


For the frosting:


  1. In a medium-sized bowl mix powder sugar, butter, and cocoa powder with a spoon or mixer on low
  2. Stir in vanilla and melted chocolate
  3. Add milk 1 tbsp at a time until the frosting is smooth and spreadable. Add more milk to thin out the frosting. Add more powdered sugar to thicken up the frosting