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!
Love chocolate as much as we do? Make sure to try these fan favorites: Chocolate Pound Cake, Chocolate Crinkle Cookies and this easy Chocolate Mousse!
Chocolate Cupcakes
Cupcakes are one of my favorite desserts to make. Everyone loves them, they’re handheld and the options for decorating are endless. These Chocolate Cupcakes are one of my very favorite cupcake recipes of all time. Supremely moist, ultra chocolatey cupcakes with a silky smooth and decadent chocolate frosting – what’s not to love?
Making homemade cupcakes is easier than you might think and this chocolate cupcake recipe is sure to become a new staple in your baking repertoire. These stunning chocolate cupcakes are a chocolate lover’s dream come true with incredibly deep, rich chocolate flavor in a moist cupcake with tender crumb.
The BEST Chocolate Cupcake Recipe
This chocolate cupcake recipe uses Dutch processed cocoa in both the cupcake and the frosting for a deep chocolate flavor. The alkalizing process used for dutch processed cocoa powder enhances the chocolatey notes which makes it ideal for recipes when you want a pronounced chocolate flavor – like these delicious chocolate cupcakes!
Another advantage of using dutch processed cocoa powder is that it is less bitter and tends to have a richer, deeper color when compared to its counterparts.
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Another way we amp up the flavor in this recipe is to use instant espresso powder. The coffee simply 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 Buttercream
This chocolate buttercream is silky smooth, rich and decadent. I make this buttercream a little differently than the traditional method that involves creaming the butter fist. When making this chocolate buttercream, you will notice that instead of creaming the butter before adding the powdered sugar we mix the sugar, butter and cocoa powder at the same time.
Using this method is good technique to learn because it means that when you slowly add the milk you are less likely to need extra powdered sugar. You can judge the final texture easier when pouring in liquid to the dry ingredients. Your buttercream will quickly turn from a powdery mixture to a smooth and ultra creamy buttercream.
Tip: For the smoothest, lightest buttercream, measure your powdered sugar and cocoa powder then sift into the mixing bowl.
If you do 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.
Why You’ll Love This Recipe
This recipe is a chocolate lover’s dream come true – rich chocolate cupcakes topped off with a heavenly chocolate buttercream frosting. These exquisite cupcakes, perfect for any occasion, are made even more delightful with elegant decorations of sprinkles or chocolate curls.
- Rich Chocolate Flavor: Thanks to the Dutch processed cocoa and instant coffee, these cupcakes have a deep, luxurious chocolate taste.
- Perfectly Moist Texture: The vegetable oil and buttermilk ingredients both add to the supremely moist texture of the cupcakes resulting in an incredibly soft crumb that will stay fresh for days.
- Simple & Elegant: Easy enough for beginners, yet elegant enough for special occasions.
How To Make This Chocolate Cupcake Recipe
If you’re looking for a easy chocolate cupcakes recipe that’s sure to impress, look no further. These chocolate cupcakes are moist, flavorful, and utterly irresistible. They’re the perfect balance of sweetness and rich chocolate. As always, you can find the full, printable recipe at the end of this post.
Chocolate Cupcakes
Chocolate Buttercream Frosting
Feel free to practice your piping skills on parchment paper before applying to the cupcakes. You can scoop the frosting back into the piping bag and reuse it. I used a Wilton 1M tip.
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.
Variations To Try
These chocolate cupcakes are rich and incredibly flavorful, they can be dressed up or down depending on the occasion. Experiment with a different flavor frostings, brightly colored sprinkles, chopped nuts or even add fresh strawberries.
Recipe Tips
- Ensure all ingredients are at room temperature for the best results.
- Mix the batter just until the ingredients are combined to keep the cupcakes light and fluffy.
- Use an ice cream scoop for evenly sized cupcakes.
- We used instant espresso powder in this recipe. Adding coffee really enhances the chocolate flavor but feel free to leave it out if you are opposed to the caffeine.
- The vegetable oil and buttermilk ingredients both add to the supremely moist texture of the cupcakes resulting in an incredibly soft crumb that will stay fresh for days.
- Vegetable oil adds tenderness and has a neutral flavor. Unlike butter it will remain liquid and won’t solidify ensuring a moister and more tender crumb.
- The buttermilk’s acidity reacts with the gluten in the flour, breaking it down and preventing an overly dense texture. It acts in a similar way to butter adding flavor and tenderness; it will take your baking to the next level.
- We made the chocolate curls by shaving a square of semi-sweet chocolate with a vegetable peeler.
- Ensure your butter is at room temperature for a smooth texture. If the frosting is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency.
- Use the best quality ingredients you can find, especially the cocoa powder, as it’s the main flavor component of your cupcakes and frosting.
- While chocolate buttercream is a classic choice, feel free to experiment with other flavors like vanilla, strawberry, or salted caramel for a contrast.
Can I use regular unsweetened cocoa powder instead of Dutch processed?
Yes, but it will change the flavor and the color of the cupcakes. Dutch processed cocoa provides a smoother, richer chocolate taste.
Do I have to add the coffee or instant espresso powder?
No, it can be omitted but I recommend it for enhancing the chocolate flavor. The cupcakes will still be delicious with it if you choose to leave it out.
When are the cupcakes done?
They’re done when a toothpick inserted in the center comes out clean and the top of the cupcakes spring back to the touch. Be careful not to over bake.
Can these cupcakes be made ahead of time?
Sure! Bake a day or two in advance and store at room temperature or in the refrigerator in an airtight container until ready to serve. Frost the same day you plan on serving for the best presentation.
Can I make mini cupcakes or a cake with this recipe?
Absolutely! The time will need to be adjusted accordingly.
Serving Suggestions
- These cupcakes are phenomenal on their own but are super fun to decorate. Add sprinkles, chocolate curls, marshmallows, chopped nuts – whatever you like.
- These cupcakes should be served with a glass of milk to help with the richness. We also enjoy fresh fruit with these cupcakes – strawberries and raspberries in particular!
- Top the cupcakes with a fresh cherry or maraschino cherry for a festive finish.
Delicious Cake Recipes
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!
Course Dessert Cuisine American Keyword best chocolate cupcake recipe, chocolate cupcake, chocolate cupcake recipe, chocolate cupcakes, chocolate cupcakes recipe Prep Time 20 minutes Cook Time 18 minutes Servings 12 Calories 441kcalIngredients
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
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