Chocolate Cupcake Recipe with Chocolate Buttercream
This perfectly moist and rich Chocolate Cupcake recipe has a luxurious chocolate flavor and is topped with a silky smooth, decadent chocolate buttercream frosting. The best Chocolate Cupcakes you'll ever try! Perfect for any celebration or as a special treat for chocolate lovers!
Servings 12
Calories 441kcal
Ingredients
For the chocolate cupcakes
- ½ cup dutch processed cocoa powder
- 1 teaspoon instant coffee or espresso powder
- ½ cup boiling water
- 2 large eggs room temperature
- 1¼ cups granulated sugar
- ⅓ cup vegetable oil
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup all purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the chocolate frosting
- 3 cups powdered sugar sifted
- 1 cup dutch processed cocoa powder sifted
- ¾ cup unsalted butter at room temperature
- ½ cup whole milk
Decorations
- sprinkles or semi - sweet chocolate curls
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.
- Put the cocoa powder, instant coffee (or espresso powder) and boiling water into a small bowl and whisk until a smooth paste forms then set aside to cool.½ cup dutch processed cocoa powder, 1 teaspoon instant coffee, ½ cup boiling water
- In a large mixing bowl, add the eggs, sugar, vegetable oil, buttermilk and vanilla extract. Whisk until completely combined (1-2 minutes).2 large eggs, 1¼ cups granulated sugar, ⅓ cup vegetable oil, ½ cup buttermilk, 2 teaspoons vanilla extract
- To the bowl, add the cooled chocolate paste and whisk again until completely combined.
- Sift in the flour, baking soda, baking powder and salt then use a rubber spatula to gently fold the dry ingredients into the wet ingredients. The mixture will look very runny and that is fine.1 cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Divide the cupcake batter between the cupcake liners. They will be around 3/4 full.
- Put the cupcakes into the center of the preheated oven and bake for 18 minutes or until the cupcakes spring back when touched with your finger and a toothpick inserted into the middle comes out clean.
- Leave the cupcakes in the muffin pan for 5 minutes then transfer to a wire rack to completely cool.
Chocolate Buttercream Frosting
- In the large bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and handheld electric whisk) add the powdered sugar, cocoa powder and butter. Mix on the slowest speed until the butter has dispersed into the flour and cocoa powder. It will look very dry and grainy at this stage.3 cups powdered sugar, 1 cup dutch processed cocoa powder, ¾ cup unsalted butter
- Keeping the mixer on the slowest speed, slowly pour in the milk. When all the milk has been incorporated turn the speed up to medium high and beat until the buttercream is light and creamy (4-5 minutes).½ cup whole milk
- Transfer the buttercream into a piping bag fitted with a piping nozzle. I used a Wilton 1M.
- Pipe buttercream swirls on top of each cooled cupcake then decorate with sprinkles or chocolate curls.sprinkles or semi - sweet chocolate curls
- Serve and enjoy!
Notes
Espresso Powder. Adding coffee really enhances the chocolate flavor. You can not taste the coffee but if you are sensitive to caffeine you can omit it and follow the steps in the recipe to make a paste from cocoa powder and boiling water instead.
Chocolate Curls. We made the chocolate curls by shaving a square of semi-sweet chocolate with a vegetable peeler.
Frosting. Measure your powdered sugar and cocoa powder then sift into the mixing bowl. If you find the buttercream is too thin you can add extra powdered sugar a tablespoon at a time until you reach the desired consistency. If it’s too thick add milk a teaspoon at a time until you reach the desired consistency.
Storage Information
Chocolate Cupcakes
Storage. Unfrosted cupcakes will last for 2 days at room temperature in an airtight container or 3 to 5 days in the refrigerator. Frosted cupcakes should be stored in an airtight container in the refrigerator for 3 to 5 days.
Make Ahead. You can bake the cupcakes a day or two in advance. Store them in an airtight container at room temperature or refrigerator or freeze for up to 2 months. Thaw overnight in the refrigerator.
Freezing. Cupcakes can be frozen for up to 2 months. Store in a freezer safe, airtight container. Thaw overnight in the refrigerator then bring to room temperature before eating.
Chocolate Buttercream
Storage. Frosting should be stored in an airtight container in the refrigerator for up to 5 days. Let the frosting come to room temperature before attempting to pipe if it’s too thick.
Make Ahead. You can make the frosting a day or two in advance. Store in an airtight container in the refrigerator.
Nutrition
Calories: 441kcal | Carbohydrates: 66g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 174mg | Potassium: 240mg | Fiber: 4g | Sugar: 51g | Vitamin A: 433IU | Calcium: 56mg | Iron: 2mg