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Everyone seems to love cupcakes. Why not make some homemade cupcakes from scratch? I love chocolate cupcakes, and vanilla frosting gives it a fun visual contrast, as well as a tasty flavor combination that is irresistible.

I never realized how easy it was to whip them up completely from scratch! If you’re feeling just a little bit adventurous, give these a whirl and let me know what you think.

Homemade Chocolate Cupcakes

Cupcake Ingredients

1 3/4 C Flour
2 C Sugar
1 C Cocoa
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt
2 Eggs
1 C Whole Milk
1/2 C Oil
2 tsp Vanilla
1 C Boiling Water

To Make the Cupcakes

1. Preheat oven to 350 degrees.
2. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
3. In a separate bowl, add the eggs, whole milk, oil, and vanilla.
4. Add the bowl containing the wet mixture to the bowl holding the dry ingredients and mix together until fully incorporated.
5. Next, beat for 3 minutes on medium speed in an electric mixer.
6. Slowly add the boiling water, starting with a small amount then pour in the remaining boiling water. (The batter may be a little runny.)
7. Scoop batter into cupcake paper liners or parchment paper liners until 3/4 full.
8. Bake at 350 degrees for 20-25 minutes.
9. Remove from oven and allow to cool for 10 minutes.
10. Remove from cupcake tin and place on a wire rack to cool completely before frosting.

You can get started on the frosting while you’re waiting for everything to cool down if you would like. It gives you something to do besides sample the cupcakes prematurely. 🙂

Homemade Vanilla Frosting

Frosting Ingredients

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream

To Make the Frosting

1. Cream the butter and powder sugar until it looks light and creamy. (If it doesn’t cream add several drops of the heavy whipping cream until it creams.)
2. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready if not then add more powder sugar 1/2 C at a time and mix well. Then re-test to make sure that the frosting can make and hold a stiff peak.
3. If ready, scoop the frosting into a pastry bag with a large tip. (13 inch)
4. Twist the open end of the pastry bag to push the frosting to the tip.
5. Frost from the cupcake edges inward to the center of the cupcake.