Chocolate Cupcakes with Rich Chocolate Frosting Recipe

Introduction

These chocolate cupcakes are rich, moist, and perfect for any occasion. Topped with a creamy chocolate frosting, they offer a classic dessert everyone will love. Whether for a birthday or a simple treat, these cupcakes are easy to make and irresistibly delicious.

Ingredients

• 1 cup all-purpose flour (141g)
• 1 cup granulated sugar (200g)
• ½ cup natural unsweetened cocoa powder (50g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg (room temperature)
• ½ cup buttermilk (room temperature)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup very hot water
• 1 cup salted butter (softened)
• ⅔ cup natural unsweetened cocoa powder
• 4 cups powdered sugar
• 4-6 tablespoons heavy cream or whole milk
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F and line a cupcake pan with paper liners.
2. Step 2: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In another bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until combined.
4. Step 4: Add the wet ingredients to the dry ingredients and mix with a stand mixer until just combined.
5. Step 5: Pour in the very hot water and mix again, scraping down the sides of the bowl. The batter will be thin.
6. Step 6: Fill each cupcake liner halfway with batter. Bake for 18-21 minutes, or until a toothpick inserted comes out with a few moist crumbs and the tops spring back when lightly pressed.
7. Step 7: Allow cupcakes to cool completely before frosting.
8. Step 8: For the frosting, beat the softened butter and cocoa powder together in a stand mixer until smooth.
9. Step 9: Add half of the powdered sugar and mix on medium speed until incorporated. Add the remaining powdered sugar, vanilla extract, and salt. Mix well, scraping down the bowl as needed.
10. Step 10: Add heavy cream or milk one to two tablespoons at a time, mixing between additions, until the frosting is easily spreadable but holds its shape.
11. Step 11: Use a piping bag to decorate the cooled cupcakes with swirls of frosting.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and better rise.
• Try adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
• Substitute buttermilk with a mix of milk and 1 tablespoon lemon juice or vinegar as a quick alternative.
• For a different frosting, try cream cheese frosting or a simple vanilla buttercream.

Storage

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and bring to room temperature before serving. You can also freeze unfrosted cupcakes for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes vegan?

To make these cupcakes vegan, you can replace the egg with a flax or chia egg, substitute buttermilk with plant-based milk plus vinegar, and use a vegan butter alternative for the frosting.

Why is my cupcake batter so thin?

The hot water in this recipe intentionally thins the batter to help create a moist and tender crumb. Don’t worry, this is normal and will produce light chocolate cupcakes.

Chocolate Cupcakes with Rich Chocolate Frosting Recipe

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★★★★★

4.9 from 88 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x

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Description

Delight in these rich and moist chocolate cupcakes made from scratch, featuring a tender crumb and a luscious, creamy chocolate frosting. Perfectly balanced with the deep flavor of cocoa and a hint of vanilla, these cupcakes are ideal for any celebration or simply to satisfy your chocolate cravings.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup all-purpose flour (141g)
• 1 cup granulated sugar (200g)
• ½ cup natural unsweetened cocoa powder (50g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg (room temperature)
• ½ cup buttermilk (room temperature)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup very hot water

Frosting

• 1 cup salted butter (softened)
• ⅔ cup natural unsweetened cocoa powder
• 4 cups powdered sugar
• 4–6 tablespoons heavy cream (or whole milk)
• 2 teaspoons vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven and prepare pans: Heat oven to 350°F (177°C) and line a cupcake pan with paper liners to ensure easy removal after baking.
2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Mix wet ingredients: In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract together until evenly blended.
4. Combine wet and dry mixes: Add the wet ingredients to the dry ingredients and mix using a stand mixer until just combined, avoiding overmixing for tender cupcakes.
5. Add hot water: Pour in the very hot water and mix again to create a thin batter, scraping the sides of the bowl to ensure everything is fully incorporated.
6. Fill and bake: Fill each cupcake liner halfway with batter and bake in the preheated oven for 18-21 minutes, or until a toothpick inserted comes out with only a few moist crumbs and the tops spring back when touched.
7. Cool cupcakes: Allow cupcakes to cool completely in the pan before removing and frosting to maintain structure and prevent melting of frosting.
8. Prepare frosting: Using a stand mixer with a whisk attachment or a hand mixer, cream together softened butter and cocoa powder until smooth and fluffy.
9. Add powdered sugar and flavorings: Gradually add powdered sugar in two parts, mixing on medium speed until combined. Then add vanilla extract and a pinch of salt, mixing well while scraping down the bowl sides as needed.
10. Adjust frosting consistency: Add heavy cream or milk a little at a time (1-2 tablespoons), mixing between additions until frosting is spreadable but holds its shape for piping.
11. Decorate cupcakes: Transfer frosting to a piping bag and pipe swirls or your preferred decoration onto the cooled cupcakes for a professional finish.

Notes

• Ensure all ingredients like egg and buttermilk are at room temperature for optimal mixing and texture.
• The batter will be thin after adding hot water, which is expected and helps create a moist crumb.
• Do not overfill cupcake liners to prevent overflow during baking; filling halfway is ideal.
• Cool cupcakes completely before frosting to prevent melting and sliding of frosting.
• Heavy cream in frosting can be substituted with whole milk if preferred, though cream provides a richer texture.
• For a smoother frosting, sift powdered sugar before adding.
• Use natural unsweetened cocoa powder for a balanced chocolate flavor without added sweetness.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage, ensuring they are brought back to room temperature before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate cupcakes, chocolate frosting, homemade cupcakes, moist chocolate cupcakes, easy cupcake recipe, baking cupcakes, chocolate dessert