Chocolate Cupcake Recipe with Chocolate Buttercream Recipe

Get ready to meet your new favorite indulgence! This Chocolate Cupcake Recipe with Chocolate Buttercream is pure, decadent magic in every bite: ultra-moist crumb, deep chocolate flavor, and a swirl of cloud-like, luxurious chocolate buttercream. Whether you’re celebrating something special or just craving the ultimate chocolate fix, this recipe brings bakery-quality cupcakes straight into your kitchen. It’s a chocolate lover’s dream come true, and trust me, these cupcakes never last long once you make them!

Ingredients You’ll Need

You’ll be amazed by how a few staple baking ingredients can build such a powerhouse of chocolate flavor and that irresistible, tender cupcake texture. Every element here absolutely counts—each one adds its own special touch to elevate the taste, structure, and luscious color of these cupcakes and that dreamy buttercream.

• Dutch Processed Cocoa Powder: Gives the cupcakes and buttercream a rich, deep chocolatey taste and gorgeous dark hue.
• Instant Coffee or Espresso Powder: Intensifies the chocolate flavor for that “wow” factor (don’t worry, you won’t taste the coffee itself).
• Boiling Water: Blooms the cocoa and coffee for maximum richness and a beautifully moist crumb.
• Large Eggs (room temperature): Bind the ingredients and create a perfectly fluffy texture.
• Granulated Sugar: Sweetens and tenderizes, giving a delicate crumb.
• Vegetable Oil: Makes the cupcakes ultra moist—no dryness here!
• Buttermilk: Brings just the right hint of tang and ensures tenderness.
• Vanilla Extract: Rounds out and enhances the chocolate flavor.
• All Purpose Flour: Provides structure—be sure to spoon and level for accurate measurement.
• Baking Soda & Baking Powder: This duo helps your cupcakes rise beautifully.
• Salt: Balances the sweetness and deepens the chocolate notes.
• Powdered Sugar (for the buttercream): Creates a silky, smooth frosting that pipes like a dream.
• Unsalted Butter (room temperature): The base of your buttercream—rich, flavorful, and creamy.
• Whole Milk: Helps achieve a perfectly light, spreadable buttercream.
• Sprinkles or Semi-Sweet Chocolate Curls: The finishing touch for a fun and festive look.

How to Make Chocolate Cupcake Recipe with Chocolate Buttercream

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F. Line a muffin pan with 12 cupcake liners—this ensures your cupcakes pop out easily and look adorable. A head start with your prep means you’ll breeze right through this recipe!

Step 2: Mix the Chocolate Paste

Combine the dutch processed cocoa powder, instant coffee or espresso powder, and boiling water in a small bowl. Whisk until you have a silky-smooth, glossy paste. This little trick blooms the cocoa and coffee, making your chocolate flavor extra deep and intense. Let it cool slightly while you move on.

Step 3: Whisk Wet Ingredients

In a large mixing bowl, add the eggs, granulated sugar, vegetable oil, buttermilk, and vanilla extract. Whisk energetically for a minute or two—when everything looks blended and slightly frothy, you’re golden.

Step 4: Add the Chocolate Paste

Pour that glossy chocolate paste from earlier into your wet mixture. Whisk it in thoroughly so every bit of chocolate gets mixed in, ensuring rich, bold flavor in every bite of this Chocolate Cupcake Recipe with Chocolate Buttercream.

Step 5: Fold in Dry Ingredients

Sift in the all purpose flour, baking soda, baking powder, and salt right over the wet ingredients. Use a rubber spatula to gently fold everything together. Don’t worry if your batter feels a little runny—that’s what keeps the cupcakes so moist and tender!

Step 6: Fill and Bake

Divide the luscious batter evenly among the cupcake liners (aim for about 3/4 full each). Bake in the center of your preheated oven for 18 minutes. You’ll know they’re ready when they spring back under your touch and a toothpick comes out mostly clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Chocolate Buttercream

In a large bowl (stand mixer preferred, but a hand mixer works too!), add powdered sugar, cocoa powder, and the room temperature butter. Mix on your mixer’s lowest speed until things are just combined and look a little dry. Keeping the mixer on low, gradually pour in the milk—then crank up to medium-high and beat until your buttercream is fluffy, smooth, and totally irresistible. This takes about 4 to 5 minutes.

Step 8: Decorate the Cupcakes

Spoon your chocolate buttercream into a piping bag fitted with your favorite tip (I love a star tip for gorgeous swirls!). Pipe generous swirls on top of each cooled cupcake and finish with sprinkles or beautiful chocolate curls. Get creative—this is the fun part that makes your Chocolate Cupcake Recipe with Chocolate Buttercream unique to you!

How to Serve Chocolate Cupcake Recipe with Chocolate Buttercream

Garnishes

Crown your cupcakes with colorful sprinkles, a shower of chocolate curls, or even a dusting of edible glitter for extra pizzazz. These toppers aren’t just pretty—they add texture and a playful touch that everyone will love. For a really luxe presentation, try topping each swirl with a single chocolate-covered espresso bean or a cute seasonal candy.

Side Dishes

If you want to create a dessert spread, fresh berries, tangy sorbets, or even a scoop of vanilla bean ice cream make dreamy pairings with these rich cupcakes. A glass of cold milk or a mug of espresso also complement the deep chocolate notes beautifully. They’re versatile enough to elevate a birthday bash or a cozy night in.

Creative Ways to Present

For parties, display the Chocolate Cupcake Recipe with Chocolate Buttercream on a tiered stand or rustic wooden platter for show-stopping effect. Gift them in cute bakery boxes tied with ribbon, or pop a cupcake under a glass dome for an ultra-chic centerpiece. You can even add themed cupcake toppers that match your celebration—think little hearts, stars, or sparkling candles!

Make Ahead and Storage

Storing Leftovers

These cupcakes store beautifully! Once frosted, keep them in an airtight container in the refrigerator for up to 3 to 5 days. If you haven’t added the buttercream yet, the cupcakes themselves stay fresh at room temperature for up to 2 days, or in the fridge for a few extra days. Make sure they’re covered well so they don’t dry out.

Freezing

You can absolutely freeze your cupcakes and buttercream for future chocolate cravings. Unfrosted cupcakes freeze best: simply wrap them tightly or store in an airtight, freezer-safe container for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving. Want to freeze buttercream? Scoop it into a zip-top bag, squeeze out the air, and freeze for up to a month.

Reheating

To enjoy that just-baked experience, let previously refrigerated or frozen (and thawed) cupcakes stand at room temperature for about 30 minutes before serving. If you like a slightly warm, gooey cupcake, pop one (unfrosted!) in the microwave for about 10 seconds. Always add the buttercream afterwards to keep it perfectly smooth and creamy.

FAQs

Why use dutch processed cocoa powder in this Chocolate Cupcake Recipe with Chocolate Buttercream?

Dutch processed cocoa powder gives both the cupcakes and the buttercream a smoother, more intense chocolate flavor and darker color than natural cocoa powder. It also reacts perfectly with the leaveners in this recipe, resulting in a rich, tender crumb.

Can I leave out the coffee or espresso powder?

Absolutely! While it amplifies the chocolate taste, you won’t miss much by leaving it out—just follow the steps as written, making a paste from cocoa and boiling water. The cupcakes will still be irresistibly chocolatey.

What’s the secret to pipeable, fluffy chocolate buttercream?

To achieve that light, dreamy texture, start with room temperature butter, and don’t rush the whipping process. Adding your milk slowly and beating for a solid 4-5 minutes at higher speed makes all the difference for fluffiness!

Can I make this Chocolate Cupcake Recipe with Chocolate Buttercream ahead for parties?

Yes, it’s perfect for planning ahead! Bake the cupcakes and whip up the buttercream a day or two in advance. Store separately, and frost them the day of your party for absolute freshness and gorgeous presentation.

How do I get clean, even cupcakes every time?

Fill your cupcake liners about 3/4 full for even, nicely domed cupcakes. Use an ice cream scoop for consistent portions, and always check with a toothpick for doneness. Cooling them fully before frosting keeps the buttercream from melting or slipping.

Final Thoughts

There’s something truly magical about sharing a Chocolate Cupcake Recipe with Chocolate Buttercream—especially when each bite delivers bakery-level chocolate bliss! I promise, this recipe is a keeper, guaranteed to impress, and sure to disappear quickly. Treat yourself and the chocolate lovers in your life to a batch soon—you’ll never look at cupcakes the same way again!

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