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Chocolate Cupcake Recipe — Moist & Rich with Decadent Chocolate Buttercream

Why You’ll Love Them

  • These cupcakes are a chocolate lover’s dream: deep, rich chocolate flavor thanks to Dutch-processed cocoa and optional espresso powder — but with a soft, moist crumb that stays tender for days.
  • The silky buttercream frosting on top is creamy yet smooth, transforming each bite into a truly decadent treat.
  • They’re easy enough for beginners, yet elegant enough for celebrations — perfect for birthdays, get-togethers or any day you crave chocolate.
Muller

Best Chocolate Cupcakes with Chocolate Buttercream

Supremely moist, deeply chocolatey cupcakes topped with a silky, decadent buttercream frosting — perfect for birthdays, parties or anytime you crave chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 441
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Dutch-processed cocoa powder
  • 1 teaspoon instant coffee powder (optional)
  • ½ cup boiling water
  • 2 large eggs
  • 1¼ cups granulated sugar
  • ⅓ cup vegetable oil
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour (spooned & leveled)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups powdered sugar (sifted)
  • 1 cup Dutch-processed cocoa powder (sifted)
  • ¾ cup unsalted butter (room temp)
  • ½ cup whole milk (adjust for consistency)
  • Optional decoration: sprinkles or chocolate curls

Equipment

  • Muffin tin
  • cupcake liners
  • Mixing bowls
  • Whisk
  • Spatula
  • piping bag (optional)

Method
 

  1. Preheat oven to 350 °F (175 °C). Line 12-cup muffin tin with liners.
  2. Preheat oven to 350 °F (175 °C). Line 12-cup muffin tin with liners.
  3. In large bowl, whisk eggs, sugar, oil, buttermilk and vanilla until smooth. Stir in cooled chocolate mixture.
  4. Sift in flour, baking soda, baking powder and salt. Gently fold — do not overmix. Batter will be thin.
  5. Divide batter among liners (~¾ full). Bake 18 min or until a toothpick comes out clean and tops spring back. Cool in pan 5 min, then transfer to rack to cool completely.
  6. For frosting: beat powdered sugar, cocoa and butter on low. Slowly add milk, then beat medium-high 4–5 min until smooth and fluffy.
  7. Frost cooled cupcakes, decorate if desired.

Notes

– Espresso powder enhances chocolate depth but can be omitted.
– Dutch-processed cocoa gives richer flavor and darker color; regular cocoa can be used.
– Avoid overmixing. Use an ice-cream scoop for even cupcakes. Frost only when fully cooled.

🍰 Ingredients

Cupcakes

  • ½ cup Dutch-processed cocoa powder
  • 1 teaspoon instant coffee (or espresso) powder (optional — enhances chocolate depth)
  • ½ cup boiling water
  • 2 large eggs (room temperature)
  • 1¼ cups granulated sugar
  • ⅓ cup vegetable oil
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour (spooned & leveled)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Chocolate Buttercream Frosting

  • 3 cups powdered sugar, sifted
  • 1 cup Dutch-processed cocoa powder, sifted
  • ¾ cup unsalted butter, at room temperature
  • ½ cup whole milk (or adjust for consistency)

Optional for Decoration

  • Sprinkles, chocolate curls, or other toppings of your choice

📝 Instructions

1. Preheat & Prep

Preheat oven to 350 °F (≈ 175 °C). Line a 12-cup muffin tin with cupcake liners. Mom On Timeout

2. Make the Chocolate Base

  • In a small bowl, whisk together the cocoa powder, instant coffee (if using) and boiling water. Set aside to cool.
  • In a large bowl, whisk eggs, sugar, vegetable oil, buttermilk and vanilla until smooth and combined. Stir in the cooled chocolate mixture until fully incorporated.
  • Sift in flour, baking soda, baking powder and salt. Gently fold into the wet mixture with a spatula — avoid overmixing. The batter will be fairly thin, that’s okay.

3. Bake the Cupcakes

Divide batter evenly among liners (about ¾ full). Bake 18 minutes — or until cupcakes spring back when gently touched and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Chocolate Buttercream Frosting

In a mixing bowl, combine powdered sugar, cocoa powder, and butter on low speed — mixture will look dry at first. Slowly pour in milk, then turn speed to medium-high and beat 4–5 minutes until smooth, light and fluffy.
If frosting is too thin — add a bit more powdered sugar (1 tbsp at a time). If too thick — add milk (1 tsp at a time). t

5. Frost & Decorate

Once cupcakes are fully cooled, pipe or spread frosting on each. Decorate with sprinkles or chocolate curls if desired. Mom On Timeout

🧠 Notes & Tips

  • Instant coffee is optional, but really enhances the richness of the chocolate — you won’t taste coffee, just deeper chocolate flavor.
  • Use Dutch-processed cocoa for smoother, richer flavour and deeper colour. Regular cocoa works too — flavor/color will be slightly different.
  • Avoid overmixing both batter and frosting to maintain soft crumb and light texture.
  • Use an ice-cream scoop for even cupcake sizing.
  • Let cupcakes cool completely before frosting — frosting warm cupcakes may melt or slide off.

🛒 Storage & Make-Ahead Info

  • Unfrosted cupcakes: store in airtight container at room temp for up to 2 days — or refrigerate 3–5 days.
  • Frosted cupcakes: store in airtight container in fridge, 3–5 days.
  • Make-ahead: You can bake cupcakes 1–2 days in advance (store airtight), freeze up to 2 months. Thaw overnight in fridge before serving.
  • Buttercream frosting: store separately in airtight container in the fridge up to 5 days. Bring to room temp and rewhip if it stiffens.

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