Ben Kenwood December 31, 2025

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Pink Cupcake

Name: Pink Cupcake Cake
Prep time: 25 min
Cook time: 20 min
Total time: PT-490937H42M38S
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour, spooned and leveled; 3/4 cup unsweetened cocoa powder, sifted; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup granulated sugar; 3/4 cup light brown sugar, packed; 2 large eggs, room temperature; 3/4 cup buttermilk, room temperature; 1/2 cup neutral oil, such as vegetable or canola; 2 teaspoons vanilla extract; 1/2 cup hot strong coffee or espresso, optional; 12 large cupcakes, baked and cooled; 1 1/2 cups unsalted butter, softened; 4 cups powdered sugar, sifted; 3/4 cup cocoa powder, sifted; 3 to 4 tablespoons whole milk or cream; 1 teaspoon vanilla extract; Pinch of salt

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There is something comforting about the smell of warm chocolate baking on a summer afternoon, the slight crackle of buttercream as you smooth it across a soft cake, and the sight of a collection of cupcakes arranged into a single celebratory cake. This cupcake cake brings together all of that, a playful centerpiece that feels both familiar and special. Whether you are hosting a casual summer gathering, celebrating a birthday, or simply craving a chocolaty treat, this version delivers bright flavor, tender crumb, and a frosting that sings.

What Makes This Special

This recipe is built for joyful sharing, easy decorating, and reliable chocolate satisfaction. The technique turns ordinary cupcakes into a lovely cake surface, so every slice is portable and party friendly. The cupcakes bake evenly, staying moist thanks to oil and buttermilk, while a silky cocoa buttercream wraps the cake with fragrant, smooth richness.

What you will notice right away is the texture contrast, moist crumb and light, creamy frosting, and the way each bite melds cocoa, vanilla, and a hint of espresso for depth. Small details that matter

Perfect for outdoor parties, because individual servings are easy to pass around
Adaptable for decorations, from fresh berries to piped rosettes
Simple to scale up or down without changing technique

Ingredients and Key Notes

Understanding how each ingredient plays a role makes baking easier, and a couple of swaps keep this recipe lighter and broadly appealing.

1 1/2 cups all purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs, room temperature
3/4 cup buttermilk, room temperature
1/2 cup neutral oil, such as vegetable or canola
2 teaspoons vanilla extract
1/2 cup hot strong coffee or espresso, optional for depth
12 large cupcakes, baked and cooled (see Method for baking)
For the buttercream
1 1/2 cups unsalted butter, softened
4 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted
3 to 4 tablespoons whole milk or cream
1 teaspoon vanilla extract
Pinch of salt

Note about coffees and cocoa, Pink Cupcake lifts the chocolate flavor with a little hot coffee, but leave it out if you prefer a pure chocolate taste. If you want smaller portions, see this collection of mini cupcakes for inspiration and portion ideas.

Bringing It Together

Preheat and prepare, set the oven to 350 F, and line a 12-cup muffin tin with liners. You will smell a warm, toasty scent as the oven reaches temperature.
Mix dry ingredients, whisk together flour, cocoa, baking powder, baking soda, and salt until evenly combined, the cocoa giving the mix a deep chocolate color.
Whisk sugars and wet, in a large bowl beat the granulated and brown sugar with eggs until pale and slightly thick, then add the oil, buttermilk, and vanilla, the mixture becoming glossy and smooth.
Combine wet and dry, fold the dry mix into the wet in two additions, alternating with the hot coffee, stir just until there are no streaks, a few small lumps are okay for tender crumb. You will notice a fragrant chocolate steam rising as the hot coffee hits the batter.
Fill and bake, spoon batter into liners about two thirds full, bake 18 to 22 minutes, until a toothpick comes out with moist crumbs and tops spring back when gently pressed. The aroma of baked chocolate will fill the kitchen.
Cool completely, transfer cupcakes to a wire rack and let them cool fully, the tops should be dry to the touch before frosting to avoid sliding.
Make the buttercream, beat softened butter until light and fluffy, add sifted powdered sugar and cocoa gradually, scrape the bowl, then beat with milk and vanilla until silky and spreadable, taste and add a pinch of salt if needed. The buttercream should lay glossy but hold soft peaks.
Arrange and assemble, place cupcakes in a round on a serving board or cake plate, press them gently so edges touch, pipe or spread a thin crumb coat of frosting to lock crumbs in, chill 10 minutes, then finish with another layer of frosting, smoothing with a small offset spatula for a cake like face. The finished top should look glossy and inviting.
Decorate, add piped rosettes, fresh berries, or chocolate shavings, press a few decorative sprinkles if you like, the surface will gleam and the edges will look inviting.
Serve, allow the buttercream to come to room temperature if chilled, then slice or pull apart cupcakes for individual servings, each piece showing moist crumb and balanced frost.

Prep ~ 25 minutes, Cook ~ 20 minutes, Total ~ 55 minutes plus cooling, Servings ~ 12 cupcakes or a 10 to 12 slice cupcake cake, Kcal ~ 350 per serving estimated.

Make-Ahead and Prep Tips

Planning ahead makes entertaining calm and enjoyable, and Pink Cupcake is especially forgiving.

Bake the cupcakes up to 48 hours ahead, store them in an airtight container at room temperature, then frost the day of serving for the freshest look.
Early frosting, you can make the buttercream 3 days in advance, store it in the refrigerator in a sealed bowl, and bring it to room temperature before re-whipping for a few minutes to restore its fluffy texture.
Freeze for longer storage, cooled unfrosted cupcakes freeze well for up to 3 months, wrap individually and place in a freezer bag, thaw at room temperature before frosting.
Pre-assembly, if you want to fully assemble the cupcake cake ahead for travel, give it a light crumb coat and chill, then finish frosting and decorate just before serving for best presentation.

How to Store Leftovers

Leftover cupcakes and a finished cupcake cake keep well when stored thoughtfully, and Pink Cupcake stays moist if you follow these simple rules.

Short term, keep unfrosted or frosted cupcakes in an airtight container at cool room temperature for up to 48 hours, place parchment between layers to prevent sticking.
Refrigerator, for warm climates or if you used fresh fruit as a topping, refrigerate for up to 4 days, bring to room temperature 30 to 60 minutes before serving so the buttercream softens and the flavor opens.
Freezing, frosted or unfrosted cupcakes freeze well for up to 3 months, wrap tightly in plastic wrap and slip into a freezer bag, thaw overnight in the refrigerator and then bring to room temperature. For travel friendly savory pairings, consider serving alongside a protein option such as high protein crispy bites, or for a surprising contrast try a savory snack like these lighter seafood bites found in this recipe for High Protein Crispy Bang Bang Salmon Bites.
A freshness cue, fresh cupcakes smell of cocoa and butter, while stale ones will lose that aroma and feel dry in the crumb.

Perfect Pairings

Fresh seasonal berries such as raspberries, strawberries, or slices of peach, adding bright acidity.
A scoop of vanilla bean ice cream for a cool, creamy contrast.
Espresso or a cold brew for those who enjoy a deeper chocolate pairing.
A light, crisp sparkling water with lemon to cut through sweetness.
A small plate of salted nuts, like roasted almonds or hazelnuts for crunch and toasting notes.
For a portable picnic, pair with cheese-stuffed olives and crackers for an unexpected savory contrast.

Make It Your Own

Pink Cupcake works beautifully with variations that let you personalize flavor, texture, and appearance.

Double chocolate, fold 1/2 cup chocolate chips into the batter for pockets of melty chocolate, watching them sink slightly for evening distribution.
Citrus lift, add 1 teaspoon orange zest to the batter and another to the buttercream for a bright, grown up flavor without changing the structure.
Mocha swirl, stir 1 tablespoon instant espresso into 1/4 cup of warm milk, whisk it into the buttercream for a coffee-kissed finishing touch.
Fruit filling, use a thin layer of raspberry jam between two cupcakes when arranging the layers to introduce a tart counterpoint.
Vegan option, swap eggs for a commercial egg replacer and use plant based butter and milk substitutes, test baking time as moisture levels may vary.
Nutty twist, fold in 1/2 cup finely chopped toasted hazelnuts to batter or top the cake with them for crunch and toasted aroma.
Gluten free, replace the flour with a cup for cup gluten free baking blend and add 1/4 teaspoon xanthan gum if not included in the blend, the result will be slightly denser but still lovely.

Pro Tips for Best Results

Measure accurately, spoon flour into your cup and level it for consistent texture and structure.
Room temperature ingredients, eggs and buttermilk blend more smoothly and trap air better when not chilled.
Avoid overmixing, fold dry and wet only until combined to keep the crumb tender and soft.
Check early for doneness, start testing cupcakes at 16 minutes to avoid drying them out.
Smooth frosting, chill a crumb coated cake for 10 minutes before applying the final layer to avoid crumb flecks.
Storage temperature, keep frosted cakes cool but not rock hard, 60 to 68 F brings out the best texture and flavor.

Frequently Asked Questions

Can I make this recipe without coffee?
Yes, you can omit the hot coffee or espresso, and replace it with hot water. Coffee enhances the chocolate depth, but it is not necessary for the structure or sweetness.
How do I prevent cupcakes from sinking in the middle?
Avoid overbeating the batter after adding the flour, and make sure your baking powder and baking soda are fresh. Bake in the center of the oven and do not open the door in the early minutes.
Can I use margarine instead of butter in the frosting?
You can, but butter gives a richer flavor and smoother mouthfeel. If you must use margarine, choose one with higher fat and minimal water content for better consistency.
How do I get a perfectly smooth finish on the cupcake cake?
Apply a thin crumb coat, chill the cake for 10 minutes, then apply the final frosting, using a hot offset spatula that you wipe dry and warm slightly for a satiny finish.
Will these cupcakes keep their shape if I transport them?
Yes, assembled as a cupcake cake and chilled slightly to set, they travel well when placed on a flat, level surface. A light chill helps the buttercream stay stable during transit.
Can I make this recipe into a layered sheet cake instead?
Absolutely, you can convert the batter to a 9 by 13 inch pan, but baking time will increase to about 25 to 35 minutes. Test for doneness with a toothpick inserted into the center.
Are there allergy friendly options for this recipe?
For dairy allergies, use plant based butter and milk for the frosting and a non dairy buttermilk substitute. For egg allergies, select a tested egg replacer and expect a slightly different texture.

Final Thoughts

This Pink Cupcake is an inviting, adaptable dessert that feels at once homemade and special. The method makes decorating approachable, the flavors are comfortably chocolate forward, and the whole thing comes together in a way that keeps guests smiling. Try it for your next summer gathering, and let the warm cocoa aroma remind you why simple techniques and fresh ingredients make the best memories.

Pink Cupcake Cake

Author: anastasia-rice
Total Time: 55 minutes plus cooling
Yield: 12 cupcakes or 10 to 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

A delightful cupcake cake featuring rich chocolate flavor, soft crumb, and creamy cocoa buttercream – perfect for summer gatherings and celebrations.

Instructions

Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the granulated and brown sugars with eggs until pale, then add oil, buttermilk, and vanilla.
Fold the dry ingredients into the wet ingredients, alternating with hot coffee.
Spoon the batter into the liners about two thirds full and bake for 18 to 22 minutes.
Allow cupcakes to cool completely on a wire rack.
For the buttercream, beat softened butter until fluffy, add powdered sugar and cocoa gradually, then mix in milk and vanilla until smooth.
Assemble the cupcake cake by placing cupcakes in a round, frosting them, and chilling before serving.