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Cup Cakes With Vanilla And Chocolate Icings

  • Yield: 16 cupcakes


  • 1 large egg, cracked
  • 4 ounces (1 stick) unsalted butter, softened
  • 1 1/2 cups flour
  • 1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup hot water
  • 3 cups powdered sugar, sifted
  • 3 tablespoons sifted cocoa powder (optional for chocolate icing)
  • 2 tablespoons whole milk
  • 2 tablespoons buttermilk
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Chocolate sprinkles
  • Multi-colored sprinkles
  • Colored sugar
  • Silver dragees (balls)
  • Mini-chocolate chips
  • Candy covered chocolates
  • Crushed chocolate sandwich cookies
  • Fresh blueberries
  • Toasted chopped nuts


  • Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.
  • Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.
  • Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.
  • To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.
  • Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake). If desired, place optional toppings on separate plates and dip the cupcakes into desired toppings and serve.