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Chocolate Birthday Cupcakes With Vanilla Frosting

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 12



  • 1/2 cup plus 2 tablespoons milk
  • 1 teaspoon white vinegar
  • 1/2 cup cocoa powder
  • 1/2 cup hot water
  • 1 cup granulated sugar
  • 1/2 cup shortening
  • 4 teaspoons plus 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 8 cups confectioner's sugar
  • 2 sticks unsalted butter
  • food coloring optional
  • sprinkles optional


For the cupcakes: Preheat the oven to 350 °F. In a measuring cup, mix together 1/2 cup milk and vinegar to make sour milk. In a large bowl, add the cocoa powder and hot water and mix together with an electric hand mixer. Add the soured milk, granulated sugar, shortening, 4 teaspoons vanilla extract and eggs and mix together. Next, add the flour and baking soda and mix until all the ingredients are incorporated.

Place cupcake liners into a cupcake pan and fill each halfway with batter. Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan for 5 to 10 minutes.

For the frosting: Whip 4 cups of the confectioner’s sugar, the butter and remaining 2 teaspoons vanilla extract with an electric hand mixer until smooth, while slowly adding 2 tablespoons milk.

Add food coloring to achieve desired color and the remaining 4 cups confectioner’s sugar.

Frost the cupcakes and top with sprinkles.