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Moist Chocolate Cupcakes with Rich Chocolate Buttercream Frosting

Close-up of a rich, dark chocolate cupcake topped with a perfectly piped swirl of Chocolate Cupcakes Frosting.
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Follow this recipe to make deeply flavored, moist chocolate cupcakes topped with a smooth, homemade chocolate buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee
  • For Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cupcakes.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the frosting, beat the softened butter in a large bowl until creamy.
  8. Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or cream, beating until smooth.
  9. Mix in the vanilla extract and salt. Beat on high speed for 3 minutes until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake top.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • Do not overmix the batter once the flour is added; mix only until just combined.
  • If your frosting is too thick, add milk one teaspoon at a time. If it is too thin, add more powdered sugar, one tablespoon at a time.

Nutrition

Find it online: https://savorsensations.com/chocolate-cupcakes-frosting-recipe/