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Homemade Chocolate Cupcakes with Buttercream Frosting Recipe photo
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Chocolate Cupcakes with Buttercream Frosting Recipe

Moist chocolate cupcakes topped with a rich chocolate buttercream that is smooth and easy to pipe.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 32 cupcakes

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules optional
  • 3/4 cup vegetable oil or canola oil
  • 2 cups granulated sugar
  • 2 eggs
  • 1 egg white
  • 1 cup butter, softened
  • 1 pound powdered sugar
  • 1/2 cup Dutch-processed cocoa powder (for frosting)
  • 1/2 teaspoon salt (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/3 cup heavy cream or more as needed; can substitute milk (see notes)

Instructions

  • Preheat the oven to 350°F (175°C) and line 32 muffin cups with paper liners; set aside.
  • In a large bowl, whisk together the flour, 3/4 cup cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt until evenly combined; set aside.
  • In a liquid measuring cup, stir together the buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon instant coffee granules (if using); set aside.
  • In a separate large bowl, combine the 3/4 cup oil and 2 cups granulated sugar until mixed, then beat in the 2 eggs and 1 egg white one at a time until the mixture is lighter in color, about 90 seconds.
  • Alternate adding the dry flour mixture and the buttermilk mixture to the oil-sugar-egg mixture, beginning and ending with the dry ingredients; scrape the bowl and mix until the batter is smooth and uniform.
  • Using an ice cream scoop or large spoon, fill each lined muffin cup about half to two-thirds full with batter.
  • Bake on the lower two-thirds of the oven for 15–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let cupcakes cool in the pans for 5–10 minutes, then transfer to a cooling rack and cool completely before frosting.
  • For the frosting, place 1 cup softened butter, 1 pound powdered sugar, 1/2 cup cocoa powder, 1/2 teaspoon salt, and 1 teaspoon vanilla extract in a large bowl; start mixing on low to combine and break up the butter.
  • Slowly add 1/3 cup heavy cream while mixing; stop adding when the frosting begins to come together and becomes pipeable. Add more cream if too thick, or more powdered sugar if too thin.
  • Increase the mixer speed to medium and beat until smooth, scraping the sides and bottom of the bowl as needed. If many air bubbles form, use a large wooden spoon to fold out excess air by hand.
  • Pipe or spread the frosting onto fully cooled cupcakes and serve.

Equipment

  • muffin tin (32-count) or two standard 12-count plus one 8-count
  • paper cupcake liners
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • ice cream scoop or large spoon
  • cooling rack

Notes

  • You can substitute milk for heavy cream; start with half the amount and add more as needed.