Guilty Pleasures …

Oops I did it again …. I baked something full of calories that is bound to make those jeans a wee bit tighter! Never mind, Sundays are meant to indulge into something divine … Besides, I did it for you 😀 … After seeing how much you guys appreciated my baking posts (thank you!), I thought I should make it a regular feature on my blog .. Today, we are going right back to the basics and learning a must-have recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting … I’ve included baking tips towards the end too as I feel it is the little things that can make all the difference in the end! By the way, in case you’re only interested in staring at food pics, I’ve included enough in this post to make you feel like you actually had a cupcake! It’s a win-win situation so stick around! 😉



 Ingredients for the cupcake: 
All Purpose Flour: 1 and 1/3 cups
Caster Sugar: 1 cup
Unsalted Butter (at room temperature): 115 grams
Eggs (large): 2
Cocoa Powder: 1/2 cup
Vanilla Essence: 2 tsp
Water: 1 cup
Baking Powder: 2 tsp

Ingredients for the Vanilla Buttercream Icing:
Icing Sugar: 5 cups
Unsalted Butter (at room temperature): 250 grams
Vanilla Essence: 2 tsp
Whole Milk: 1 and 1/2 tbsp


Method for the cupcakes:

Pre-heat your oven to 180 degrees Celsius and line your cupcake tray with cases. Set aside.*

Heat some water in a saucepan and place a glass bowl over it. Add boiling water and cocoa powder to the glass bowl and mix until the mixture becomes smooth. Set aside and allow to cool down to room temperature.

In a bowl, whisk together the unsalted butter and sugar until it forms a creamy mixture.
Add the eggs one at a time, followed by the vanilla essence. Continue to whisk until all ingredients are well combined.

In a separate bowl, sift and add the All Purpose flour and baking powder. Mix the flour with the help of a spoon or spatula. *

Add the dry ingredients to the wet ingredients and fold the mixture using a spatula. Now add the cocoa powder mixture to the batter and fold the mixture one final time until all the ingredients are well-combined and no traces of flour can be seen. *

Fill 3/4 of your cupcake cases with the batter. Bake the cupcakes in your pre-heated oven for approximately 15 minutes or until a skewer inserted in the centre of the cupcake comes out clean.

Once the cupcakes have baked, transfer them to your cooling rack and allow to cool completely before icing.

Method for the Vanilla Buttercream Frosting:

Using a handheld mixer, beat the unsalted butter at room temperature until it starts to change to a more whitish colour. (This takes approximately 5 minutes)*.

Add the vanilla essence, followed by the icing sugar (a little at a time), and beat again until all the ingredients are well-combined.

Add approximately 1 tbsp of milk and beat again until it forms stiff peaks.*

If you would like to colour your icing, then add a drop of your preferred food colour to the frosting and whisk.



  • Your ingredients should always be at room temperature unless the recipe states otherwise.
  • Always pre-heat your oven for at least 20 minutes before you start baking. If your oven is not warm enough then this will affect your baking as all the magic happens within the first 10 minutes of closing the oven door. So make sure your oven is nice and warm!
  • Whenever it comes to mixing flour, try to avoid using a hand-held mixer as much as you can. The problem with doing so is the risk of over-mixing which would result in hard cake/cupcakes. Use a spatula instead.
  • Whenever you add the baking powder or baking soda to the flour, always remember to mix it once, as otherwise you may get a slightly bitter taste.
  • Using a hand-held mixer is the easiest way to make buttercream frosting as the first step mentioned is essential. I would just rely on Betty Crocker frosting if I did not own one.
  • If you would like stiffer peaks of buttercream frosting then omit the milk and continue with the recipe as mentioned.

Until my mind figures out what to write about next, lets keep it strictly lighthearted! 🙂





10 thoughts on “Guilty Pleasures …

  1. Thank you for that almost edible post! And for those tips enclosed. Every time my baking fails, I blame it on the original recipe and comfort myself saying that they didn’t explain it well enough. Be warned, coz you are tempting me to bake again. Though I cannot find anything to complain about 🙂

    Liked by 1 person

    1. Haha, I almost smudged the phone camera into the icing while trying to get a good close up shot! You need to try these cupcakes though … you can’t go wrong with it .. just use readymade icing the first time … one step at a time 🙂


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