Chocolate Cupcake Recipe with Chocolate Buttercream Recipe
Indulge in these rich and moist Chocolate Cupcakes topped with a decadent Chocolate Buttercream frosting. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the chocolate cupcakes
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon instant coffee or espresso powder
- 1/2 cup boiling water
- 2 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the chocolate frosting
- 3 cups powdered sugar, sifted
- 1 cup dutch processed cocoa powder, sifted
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup whole milk
Decorations
- Sprinkles or semi-sweet chocolate curls
Instructions
- Preheat the oven: 350°F. Line a muffin pan with cupcake liners.
- Prepare cocoa paste: Whisk cocoa powder, coffee, and boiling water.
- Mix wet ingredients: Whisk eggs, sugar, oil, buttermilk, and vanilla.
- Add chocolate paste: Combine cooled cocoa paste with wet ingredients.
- Fold in dry ingredients: Mix in flour, baking soda, baking powder, and salt.
- Bake: Divide batter and bake for 18 minutes.
- Make frosting: Mix powdered sugar, cocoa, butter, and milk until creamy.
- Decorate: Pipe frosting on cooled cupcakes and add decorations.
Notes
- Enhance flavor with coffee; omit for caffeine sensitivity.
- Make chocolate curls with a vegetable peeler.
- Adjust frosting consistency with powdered sugar or milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 441 kcal
- Sugar: 51g
- Sodium: 174mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 64mg
