Ever since I was a little girl, I have always loved to cook and bake. Now that I have gotten my own place I have needed to cook more since my mom isn’t there to cook me each and every meal. I decided to bake some cupcakes for Mother’s Day last week from scratch, and man were they good. I just wanted to share with you the recipes for both the chocolate cupcakes and the vanilla frosting.

First let us start with the base, the chocolate cupcakes. This recipe is meant to make 12 cupcakes.


The ingredients you will need are:

4 tablespoons of unsalted butter

¼ cup of vegetable oil

½ cup of water

1 cup of all-purpose flour

1 cup of granulated sugar

¼ cup & 2 tablespoons of unsweetened cocoa powder

¾ teaspoons of baking soda

1/8 teaspoons of salt


1 large egg


¼ cup of buttermilk

1 teaspoon of pure vanilla extract



So going into the directions of how I made these cupcakes


1. You will want to preheat the oven to 350 degrees and then line your muffin tins with paper liners.

2. Get a medium pan and you will melt your butter along with your vegetable oil and water on a low heat setting.


3. I did this in a kitchen aid, but you can do it in that, or a large mixing bowl. But you will sift your flour, sugar, cocoa powder, baking soda and salt. Slowly you will mix in your butter mixture and mix it until it is smooth. Then you will add the egg, buttermilk and the vanilla until it is all fully mixed in. Make sure that you scrape the sides of the bowl and at the bottom so that all of the dry ingredients get mixed in.




4. Then you will pour the batter into each tin until they are able ¾’s of the way full. (You can then lick the extra batter after you have filled all your tins)


5. The cupcakes will be in there for about 25 minutes but be sure to keep an eye on them since each oven cooks a little differently than others. You want to check your cupcakes by poking a toothpick in the center of the cupcakes and if it comes out clean, it is done. Once the toothpick comes out clean, then take them out of the oven and let them cool off for a minute or two and then transfer them to a cooling rack.




Vanilla Buttercream Icing

This is totally enough icing for the 12 cupcakes that were just made and enough to put away and eat on a rainy day!


The ingredients you will need are:


3 cups of powdered sugar

1/3 cup of butter or margarine

1 & ½ teaspoons of vanilla

And add milk till it is the consistency you like



Now for the 2 steps to make this icing

  1. I again used my kitchen aid, but you can just use a regular bowl, but you will mix in your sugar and butter and mix at a low speed. (Make sure that you do it on low or else powdered sugar will fly everywhere). Stir in your vanilla.
  2. Gradually beat your icing and add milk until the icing is what you want it to be. If you accidently add too much milk, you can always add a little bit more powdered sugar to thick back up the icing.


These cupcakes are so good. They are way better fresh and a little bit hot, but still good the next couple of days! What is nice about the icing is that it is very easy to pipe with if you want to design your cupcakes in a fun way.




I hope you all try out the recipe and if you do, send me pictures through social media! Have a great week guys!


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