Some families are all about chocolate cupcakes, some are all about vanilla, but some families are mixed-flavor homes. What are these divided homes to do?
a) Make the flavor that the baker likes best.
b) Rotate and make vanilla half the time and chocolate the other half.
c) Never make vanilla or chocolate and instead make pumpkin cupcakes every day.
d) Make vanilla and chocolate cupcakes at the same time, using the same recipe!
I used a sour cream cupcake recipe to make both vanilla and chocolate cupcakes. Both cupcakes had what I would consider a classic cupcake consistency (light and fluffy, not very dense). The vanilla had a vibrant vanilla flavor and the chocolate had a mild but satisfying cocoa flavor – you could make them more chocolaty with the addition of chocolate chips.
To make two recipes out of one, you simply prepare the batter for the vanilla cupcakes. Then, fill half of the cupcake liners. Next, add chocolate to the remaining batter and fill the other half of the cupcake liners. Bake and make everyone happy!
Vanilla and Chocolate Cupcake Recipe
To make these vanilla and chocolate cupcakes, I used a vanilla sour cream cupcake recipe from Seriously Simple Holidays by Diane Rossen Worthington. I am including the recipe below along with my modifications to make both vanilla and chocolate cupcakes.