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The Best Chocolate-Frosted Yellow Cupcakes

August 9, 2016 by thedomesticrebel | 11 Comments

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Chocolate Frosted Yellow Cupcakes on white cake standThese Chocolate-Frosted Yellow Cupcakes truly are the best ever! Moist, fluffy and topped with a sinfully rich & delicious chocolate frosting. No one will know you took shortcuts to make these!

So on Saturday, I had my first-ever book signing at Barnes & Noble! *cue all the gasps*

It was crazy awesome and I want to take this time to personally thank each and every one of you who stopped by the table and said hello, who sampled treats, and for those who bought the book – thank you. I appreciate you so much, and hope your shopping experience was a little sweeter with some cupcakes and brownie bombs 🙂

And the best news of all: we sold out! Such an exciting time for me, and I’m so grateful and humbled! This is still super new to me, so the fact that over 30 books were sold on Saturday at that Barnes & Noble alone is mind-blowing.

And it obviously calls for cupcakes. Plenty of cupcakes.

These Chocolate-Frosted Yellow Cupcakes are incredible. The cake is moist, buttery and fluffy, and the chocolate frosting is just out-of-this-world-amazing. It’s SO chocolaty!

Chocolate Frosted Yellow Cupcakes arranged on white plateNow, you could always go all-vanilla or all-chocolate with your cupcakes, but I love the contrast between a buttery vanilla cake and a chocolate icing. There’s just something about it that’s so classic to me. But as I said, this frosting would be amazing on a chocolate cupcake, or you could make a killer buttercream to frost these equally-killer cupcakes. Whatever floats yo boat!

But whatever you do, pretty please promise you’ll make ’em? I pretty promise they’re worth every bite!

Chocolate Frosted Yellow Cupcake on white board

Print Recipe
5 from 3 votes

The Best Chocolate-Frosted Yellow Cupcakes

These Best-Ever Chocolate-Frosted Yellow Cupcakes truly are the BEST! Moist, fluffy and delicious with a sky-high decadent chocolate frosting. No one will know you took shortcuts to make these fab cupcakes!
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box yellow cake mix
  • 1 (3.4 oz box) instant vanilla pudding mix (just the dry mix)
  • 1¼ cups buttermilk
  • 1/2 cup oil
  • 3 eggs
  • 1 Tbsp vanilla extract
  • FOR FROSTING:
  • 3/4 cup butter softened to room temperature
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream may not use all of it
  • 3-4 cups powdered sugar
  • Chocolate sprinkles

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  • In a large bowl, combine the cake mix, dry pudding mix, buttermilk, oil, eggs and vanilla. Beat well with an electric mixer for about 2 minutes or until combined and fluffy.
  • Distribute batter evenly among baking cups, filling about 3/4 full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until creamy, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. Stream in the heavy cream a little at a time to thin out the frosting if it is too thick. Frosting should be light and fluffy.
  • Pipe the frosting onto the cooled cupcakes; garnish with chocolate sprinkles.

Chocolate Frosted Yellow Cupcake with bite missing on white boardI am officially obsessed with these cupcakes! That frosting is just SO wonderful!

Chocolate Frosted Yellow Cupcake collageHave a super sweet day!

xo, Hayley

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Comments

  1. Johanna Xue says

    August 9, 2016 at 3:34 am

    Oh these look good!

    Reply
    • thedomesticrebel says

      August 9, 2016 at 9:11 am

      Thank you, Johanna!

      Reply
  2. Miranda says

    August 9, 2016 at 3:22 pm

    5 stars
    Congrats on the book signing! That’s amazing! And these cupcakes look so tasty!

    Reply
    • thedomesticrebel says

      August 9, 2016 at 4:03 pm

      Thanks a bunch, Miranda!

      Reply
  3. Kayle (The Cooking Actress) says

    August 9, 2016 at 5:57 pm

    5 stars
    WOOOOOOO YOU SOLD OUT!!!!!! That’s awesome! and these cupcakes look amazing-I love that frosting!

    Reply
    • thedomesticrebel says

      August 12, 2016 at 6:37 am

      I am a cake girl through and through, but the frosting was my favorite part! 🙂

      Reply
  4. Dorothy @ Crazy for Crust says

    August 9, 2016 at 6:21 pm

    I was so sad to miss it!! I know you rocked it and you’re going to continue to do so !!

    Reply
    • thedomesticrebel says

      August 12, 2016 at 6:36 am

      Thank you, sweet friend! xoxo!

      Reply
  5. Teri Giese says

    August 11, 2016 at 11:10 pm

    Sweetie,I promise I ABSOLUTELY will bake these!!We like the contrast as well!So HAPPY for you!?!WOOHOO!Promise you will stay excited about food and humble in your heart.Following at least 300 food blogs alone;and having even tested recipes for 1,that published a cookbook;love the ones that keep it real,like you!Followed you at first,due to the “rebel”in you.As I am 1 as well.Enjoy your continued success!!I think you are fantastic and talented in so many ways!!?

    Reply
  6. Pam rode says

    March 24, 2018 at 10:16 am

    5 stars
    What Size Cake Mix? I Know sizes Have Changed Over The Years So Need To Know If I Need to Adjust.

    Reply
    • thedomesticrebel says

      March 26, 2018 at 7:56 am

      Hi Pam – they’re usually 15.25 – 18 ounces. Either will work!

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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