Go Back
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.