Chocolate Cupcakes with Buttercream are the ultimate indulgence for chocolate lovers. Soft, moist, and rich, these cupcakes deliver deep chocolate flavor in every bite, perfectly balanced with sweet, creamy buttercream frosting.
This classic dessert is a celebration favorite and a perfect choice for birthdays, holidays, or simply satisfying a chocolate craving. The cupcakes are tender yet fluffy, with a chocolatey aroma that fills your kitchen as they bake. Topped with luscious buttercream, they’re visually stunning and utterly irresistible.
Why I Love This Recipe
I love this recipe because it consistently produces moist, rich cupcakes that are never dry or overly sweet. The chocolate flavor is perfectly balanced, and the buttercream frosting adds a creamy, dreamy topping that elevates the cupcakes to a bakery-level treat.
Baking these cupcakes is also incredibly satisfying — the batter comes together easily, the cupcakes rise beautifully, and frosting them is a fun creative process. Plus, they’re perfect for sharing, gifting, or enjoying all to yourself (no judgment!).
Why It’s a Must-Try Dish
- Rich chocolate flavor: Intense, yet not overpowering.
- Creamy buttercream frosting: Smooth, fluffy, and sweet perfection.
- Easy and reliable: Perfect for both beginner and experienced bakers.
- Perfect for celebrations: Ideal for birthdays, parties, and special occasions.
- Always a crowd-pleaser: Loved by kids and adults alike.
These cupcakes combine chocolatey indulgence with a classic presentation, making them an essential recipe to master.
Recipe Overview
- Course: Dessert / Snack
- Cuisine: American / Baking
- Preparation Time: 20 minutes
- Cooking Time: 18–22 minutes
- Total Time: 40–45 minutes
- Servings: 12 cupcakes
- Calories: ~300 kcal per cupcake
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk + ½ teaspoon vinegar)
- ½ cup hot water or hot coffee (enhances chocolate flavor)
For the Buttercream Frosting
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Chocolate shavings, sprinkles, mini chocolate chips
Step-by-Step Preparation Method
Step 1: Preheat Oven and Prepare Pan
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk melted butter, eggs, vanilla, and buttermilk until smooth.
Step 4: Make the Batter
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Stir in hot water or coffee until smooth — batter will be thin, but that’s normal.
Step 5: Fill Cupcake Liners
- Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Step 6: Bake
- Bake in preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Buttercream Frosting
- Beat softened butter in a bowl until creamy.
- Gradually add powdered sugar and cocoa powder, mixing on low speed.
- Add milk, vanilla, and a pinch of salt. Beat on medium-high until fluffy and smooth.
- Adjust consistency with additional milk or powdered sugar if needed.
Step 8: Frost the Cupcakes
- Once cupcakes are completely cooled, frost with buttercream using a spatula or piping bag.
- Decorate with sprinkles, chocolate chips, or chocolate shavings as desired.
How to Serve
- Serve at room temperature for optimal flavor and texture.
- Perfect for birthday parties, gatherings, dessert tables, or afternoon tea.
- Pair with milk, coffee, or a chocolate dessert drink for a double chocolate treat.
Recipe Tips
- Room temperature ingredients: Ensure eggs and butter are at room temperature for smooth batter.
- Use coffee for depth: Adding hot coffee intensifies chocolate flavor without tasting like coffee.
- Do not overmix: Overmixing can lead to dense cupcakes.
- Cool completely before frosting: Warm cupcakes can melt the frosting.
- Customize toppings: Add sprinkles, crushed cookies, or chocolate drizzle for variety.
Variations
- Chocolate Peanut Butter Cupcakes: Add a peanut butter swirl in the frosting.
- Chocolate Strawberry Cupcakes: Top with fresh strawberries or strawberry jam swirl in batter.
- Chocolate Coconut: Fold shredded coconut into frosting or sprinkle on top.
- Mocha Cupcakes: Use espresso instead of hot water for a coffee-chocolate flavor.
- Nutty Chocolate Cupcakes: Add finely chopped nuts to batter or frosting.
Freezing and Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Store frosted cupcakes in airtight container for up to 5 days.
- Freezing:
- Freeze unfrosted cupcakes for up to 3 months. Frost after thawing.
- For frosted cupcakes, wrap individually in plastic wrap and store in a freezer-safe container. Thaw in refrigerator before serving.
Special Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Whisk or hand/stand mixer
- Spatula
- Wire cooling rack
- Piping bag (optional for frosting)
Conclusion
Chocolate Cupcakes with Buttercream are the ultimate indulgence for chocolate lovers — rich, moist, and decadent, yet perfectly balanced with creamy frosting.
Whether served at parties, celebrations, or as a sweet everyday treat, these cupcakes are sure to delight. Easy to make, customizable, and universally loved, they are a staple dessert recipe that you’ll return to again and again.
Chocolate Cupcakes with Buttercream
Chocolate Cupcakes with Buttercream are the ultimate indulgence for chocolate lovers. Soft, moist, and rich, these cupcakes deliver deep chocolate flavor in every bite, perfectly balanced with sweet, creamy buttercream frosting.
Ingredients
For the Cupcakes
For the Buttercream Frosting
Optional Toppings
Instructions
-
Step 1: Preheat Oven and Prepare Pan : Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
-
Step 2: Mix Dry Ingredients ; In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
-
Step 3: Combine Wet Ingredients : In a separate bowl, whisk melted butter, eggs, vanilla, and buttermilk until smooth.
-
Step 4: Make the Batter : Gradually add dry ingredients to wet ingredients, mixing until combined. Stir in hot water or coffee until smooth — batter will be thin, but that’s normal.
-
Step 5: Fill Cupcake Liners : Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.
-
Step 6: Bake : Bake in preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Step 7: Make the Buttercream Frosting : Beat softened butter in a bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add milk, vanilla, and a pinch of salt. Beat on medium-high until fluffy and smooth. Adjust consistency with additional milk or powdered sugar if needed.
-
Step 8: Frost the Cupcakes : Once cupcakes are completely cooled, frost with buttercream using a spatula or piping bag. Decorate with sprinkles, chocolate chips, or chocolate shavings as desired.
