Get the Recipe:
Chocolate Cupcakes with Chocolate Buttercream Frosting
Classic Chocolate Cupcakes are wonderfully delicious and chocolate-y. Perfect for celebrations!
Ingredients
For the cupcakes:
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (120 ml) warm water
- 1 large egg
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup (226 g) unsalted butter, softened
- 3 1/2 cups (385 g) confectioners' sugar, sifted
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/4 cup (60 ml) heavy cream
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- sprinkles, for garnish
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Instructions
To make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cavity muffin pan with paper liners.
- Whisk together the flour, sugar, cocoa powder, and baking soda. Set aside.
- In a separate bowl, combine the buttermilk, oil, water, egg, and vanilla.
- Slowly pour the wet ingredients into the flour mixture, mixing until smooth. Don't over-mix.
- Fill each liner halfway full, using about about 2 tablespoons of batter. Be sure not to over-fill the cups.
- Bake 20 minutes, or until a pick inserted into the center comes out clean.
- Cool the cupcakes in the pan on a wire rack for 5 minutes. Then transfer the cupcakes from the pan to the rack to cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until creamy.
- Slowly add the confectioners' sugar, cocoa powder, cream, vanilla, and salt, mixing on low speed until smooth.
- Transfer the frosting to a piping bag and frost the cooled cupcakes.
Notes
- The cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cupcakes (frosted or unfrosted) up to 3 months.
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