Chocolate Cupcakes with Buttercream Frosting Recipe
There’s something undeniably special about a batch of freshly baked chocolate cupcakes. Whether it’s a birthday celebration, a cozy gathering, or simply a treat for yourself, these cupcakes topped with rich buttercream frosting are sure to delight. With their moist, tender crumb and decadent flavor, this Chocolate Cupcakes with Buttercream Frosting Recipe is one you’ll want to keep close at hand.
Why I Love This Recipe
Not only are these chocolate cupcakes incredibly easy to make, but they also yield consistently delicious results every time. The combination of Dutch-processed cocoa powder and buttermilk creates a deep chocolate flavor that is simply irresistible. And the velvety buttercream frosting? It adds the perfect finishing touch. This recipe is versatile, allowing for creative variations with toppings or fillings, making it a staple in my kitchen.
What Goes In
To bake these delightful chocolate cupcakes, you will need the following 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, enhances chocolate flavor)
- 3/4 cup vegetable or canola oil
- 2 cups granulated sugar
- 2 eggs
- 1 egg white
For the buttercream frosting:
- 1 cup butter, softened
- 1 pound powdered sugar
- 1/2 cup Dutch-processed cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream (or more, as needed)
Must-Have Equipment
Before you dive into baking, gather the necessary equipment:
- Muffin tin: For baking the cupcakes.
- Cupcake liners: To line the muffin tin and make for easy removal.
- Mixing bowls: For combining the ingredients.
- Electric mixer: To achieve a light and fluffy buttercream.
- Measuring cups and spoons: For accurate ingredient measurements.
- Spatula: For scraping down the sides of the mixing bowl.
Chocolate Cupcakes with Buttercream Frosting Recipe — Do This Next
Now that you have everything ready, let’s get baking! Follow these simple steps:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In another bowl, combine the buttermilk, vanilla extract, instant coffee granules (if using), vegetable oil, granulated sugar, eggs, and egg white. Whisk until well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 5: Fill the Muffin Tin
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 6: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Make the Buttercream Frosting
While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low until incorporated. Add the salt, vanilla extract, and heavy cream, then beat on high for 2-3 minutes until light and fluffy. Adjust the consistency with more heavy cream as needed.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or spatula to frost each cupcake generously with the buttercream frosting. Feel free to get creative with your piping technique!
If You’re Out Of…
If you find yourself missing an ingredient, don’t worry! Here are some substitutions:
- Buttermilk: Use regular milk mixed with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Vegetable oil: Canola oil is a suitable alternative.
- Granulated sugar: You can substitute with brown sugar for a richer flavor.
- Heavy cream: Whole milk can work in a pinch, but the frosting may not be as rich.
Watch Outs & How to Fix
Baking can sometimes present challenges, but don’t fret! Here are some common issues and their fixes:
- Dry cupcakes: Make sure you’re not overbaking them. Stick to the baking time and check with a toothpick.
- Overmixed batter: This can lead to dense cupcakes. Mix just until combined.
- Frosting too runny: If your buttercream is too thin, add more powdered sugar until the desired consistency is reached.
- Frosting too thick: If your frosting is too thick, add a splash of heavy cream and mix until smooth.
Best Ways to Store
To keep your chocolate cupcakes fresh, consider the following storage methods:
- Room temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.
- Frosted cupcakes: Keep them in the refrigerator for up to 5 days, but allow them to come to room temperature before serving for the best flavor.
- Freezing: Both frosted and unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Top Questions & Answers
Can I use a different type of cocoa powder?
Yes! While Dutch-processed cocoa powder gives a rich flavor, you can use natural cocoa powder as a substitute. Just note that the flavor may be slightly different.
How can I make these cupcakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture.
Can I add chocolate chips to the batter?
Absolutely! Fold in about 1 cup of chocolate chips into the batter before baking for an extra chocolatey treat.
What’s the best way to frost cupcakes?
Using a piping bag with a decorative tip can create beautiful designs. Alternatively, you can use a spatula for a more rustic look!
Next Steps
Now that you have the Chocolate Cupcakes with Buttercream Frosting Recipe down, it’s time to get creative! Experiment with different flavors of frosting, try adding fillings like raspberry jam or caramel, or decorate with sprinkles, fruit, or nuts. The possibilities are endless, and each batch can be uniquely yours.
These chocolate cupcakes are not just a dessert; they’re a celebration in every bite. Whether you’re sharing them with friends or enjoying them alone with a cup of coffee, these cupcakes are sure to bring joy to your day. Happy baking!
Chocolate Cupcakes with Buttercream Frosting Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Set aside.
- Step 3: In another bowl, combine the buttermilk, vanilla extract, instant coffee granules (if using), vegetable oil, granulated sugar, eggs, and egg white. Whisk until well combined.
- Step 4: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Step 6: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 7: While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low until incorporated. Add the salt, vanilla extract, and heavy cream, then beat on high for 2-3 minutes until light and fluffy. Adjust the consistency with more heavy cream as needed.
- Step 8: Once the cupcakes are completely cool, use a piping bag or spatula to frost each cupcake generously with the buttercream frosting. Feel free to get creative with your piping technique!
Notes
- Ensure your butter is at room temperature for easy mixing.
- For a richer flavor, you can add chocolate chips to the batter.
- Store unfrosted cupcakes in an airtight container for up to 3 days.
