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Homemade Chocolate Cupcakes with Buttercream Frosting Recipe photo

Chocolate Cupcakes with Buttercream Frosting Recipe

Indulge in these moist chocolate cupcakes topped with rich buttercream frosting—perfect for any celebration!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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)

Equipment

  • Muffin tin
  • Cupcake Liners
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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!
  5. Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. 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.
  7. 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.
  8. 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.