If you are a true chocolate lover looking for the perfect indulgence, this Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe is an absolute must-try. These cupcakes are irresistibly moist with a deep, rich cocoa flavor, crowned with a silky smooth chocolate buttercream that melts in your mouth. Whether you are celebrating a special occasion or just craving a sweet treat, this recipe will become your new favorite go-to for luscious homemade chocolate goodness. The marriage of fluffy cake and creamy frosting is pure chocolate heaven.
Ingredients You’ll Need
Getting started with this recipe is a joy because the ingredient list is straightforward yet packed with essentials that each play a key role in the final texture and flavor. Here’s what you’ll need to create these heavenly cupcakes:
- Unsweetened cocoa powder: Provides that deep, chocolaty base and vivid color.
- Baking soda: Helps the cupcakes rise to be light and perfectly fluffy.
- Salt: Enhances and balances the chocolate flavor wonderfully.
- Boiling water: Intensifies the cocoa by blooming the cocoa powder.
- Granulated sugar: Adds sweetness and helps create a tender crumb.
- Unsalted butter (melted): Adds richness and moisture without overpowering.
- Vegetable oil: Keeps the cupcakes incredibly moist and soft.
- Vanilla extract: Rounds out the chocolate with a warm, aromatic note.
- Large eggs and egg yolks: Provide structure and extra richness.
- Milk (whole or cream): Ensures the batter is smooth and tender.
- All-purpose flour: The base that holds everything together with the perfect crumb.
How to Make Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe
Step 1: Preparing the Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit. Then, line 24 wells of your muffin pans with paper cupcake liners. This simple step ensures your cupcakes bake evenly and makes cleanup a breeze.
Step 2: Mixing the Cocoa Blend
In a medium bowl, whisk together the unsweetened cocoa powder, baking soda, and salt. Carefully pour in the boiling water and whisk until the mixture is smooth and well blended. This step enhances the cocoa’s richness, setting the stage for deeply chocolatey cupcakes.
Step 3: Combining the Wet Ingredients
Next, take a large mixing bowl and combine the granulated sugar, melted butter, vegetable oil, and vanilla extract. Using an electric mixer or a sturdy whisk, beat in the eggs and egg yolks one at a time, mixing just until combined after each addition. This process creates a luscious, creamy base that will give your cupcakes impeccable texture.
Step 4: Bringing in the Cocoa Mixture and Milk
Slowly add the cocoa mixture to the wet ingredients, followed by the milk. Stir gently until everything is just combined, taking care not to overmix. This careful blending keeps the batter light, promising tender cupcakes.
Step 5: Incorporating the Flour
Finally, add the all-purpose flour and fold it in with a wooden spoon or spatula just until you see no more dry flour. Overworking the batter here can lead to denser cupcakes, so gentle is the way to go.
Step 6: Filling the Muffin Pans
Scoop the silky batter into the prepared cupcake liners, filling each about two-thirds full. This amount allows room for the cupcakes to rise beautifully without spilling over.
Step 7: Baking to Perfection
Bake in your preheated oven for 18 to 20 minutes. To check doneness, insert a toothpick into the center of a cupcake—if it comes out clean, you’re golden. The cupcakes should spring back lightly to the touch when done.
Step 8: Cooling the Cupcakes
Allow the cupcakes to cool in the pan for about 5 minutes to firm up, then transfer them to a wire rack. Cooling them completely is crucial before frosting, so the buttercream doesn’t melt and slide off.
Step 9: Frosting with Chocolate Buttercream
Once the cupcakes have cooled to room temperature, generously spread or pipe your chocolate buttercream frosting on top. This step finishes your cupcakes with a creamy, indulgent layer that makes every bite extraordinary.
How to Serve Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe
Garnishes
Consider sprinkling a light dusting of cocoa powder or decorating with chocolate shavings for an elegant touch. Fresh berries or a sprinkle of flaky sea salt can also add a delightful contrast against the sweetness and make the presentation pop.
Side Dishes
These cupcakes shine wonderfully alongside a cold glass of milk or a rich cup of coffee. For a grown-up twist, pairing with a glass of port or a creamy hot chocolate can elevate your chocolate experience to another level.
Creative Ways to Present
Try displaying the cupcakes on a tiered stand for parties or arrange them in decorative cupcake wrappers. You can also add edible gold leaf or colorful sprinkles to turn these simple treats into a festive centerpiece. Personalized cupcake toppers are perfect for celebrations!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your batch of Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe, store them in an airtight container at room temperature for up to three days. Keeping them covered preserves moisture and keeps that buttercream fresh and smooth.
Freezing
You can freeze unfrosted cupcakes for up to two months by placing them in a single layer on a baking sheet, freezing until firm, then transferring to a resealable freezer bag. For frosted cupcakes, freeze them on a tray first, then store in an airtight container with layers of parchment paper in between to prevent smudging.
Reheating
Reheat frozen cupcakes by letting them thaw at room temperature, or warm them gently in the microwave for about 10 seconds. Be cautious not to overheat, as that could melt the frosting or dry out the cupcake.
FAQs
Can I use a substitute for vegetable oil in this recipe?
Yes, melted coconut oil or light olive oil can work as substitutes. They maintain moisture well, though coconut oil might add a slight coconut flavor which could complement the chocolate nicely.
How long do these cupcakes stay fresh?
When stored properly at room temperature in an airtight container, these cupcakes stay deliciously fresh for about three days. For longer storage, freezing is your best bet.
Is it necessary to use both eggs and egg yolks?
Using both eggs and extra yolks adds richness and helps create a tender crumb, making the cupcakes moist and decadent. You can omit the extra yolks, but the texture might be slightly less rich.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum for proper structure, and watch the baking time as it may vary slightly.
How do I make the chocolate buttercream frosting?
This recipe’s frosting is a classic chocolate buttercream made by beating butter, cocoa powder, powdered sugar, and a splash of milk or cream until light and fluffy. The rich chocolate flavor perfectly complements the cupcake’s moist texture.
Final Thoughts
Making these Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe is pure joy from start to finish, and the reward is a batch of chocolatey delights guaranteed to bring smiles. Whether you’re baking for friends, family, or simply to treat yourself, these cupcakes will satisfy every chocolate craving. Dive in and enjoy the magic of homemade chocolate cupcakes paired with luxurious buttercream frosting—you won’t regret it!
Print
Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and rich Chocolate Cupcakes, perfectly balanced with a blend of cocoa, melted butter, and a hint of vanilla. This recipe yields 24 delectable cupcakes with a tender crumb, topped with creamy chocolate buttercream frosting. Ideal for gatherings, celebrations, or simply satisfying your chocolate cravings.
Ingredients
Cupcake Batter
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup boiling water
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 cup milk (whole or cream)
- 1 3/4 cups all-purpose flour
Chocolate Buttercream Frosting
- Butter (amount not specified; typically 1 cup unsalted butter)
- Powdered sugar (typically 3-4 cups)
- Unsweetened cocoa powder (usually 1/2 cup)
- Vanilla extract (1 teaspoon)
- Milk or cream (2-4 tablespoons to reach desired consistency)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line 24 wells of muffin pans with paper cupcake liners and set aside to ensure easy removal and cleanup.
- Mix Cocoa Ingredients: In a medium mixing bowl, whisk together the unsweetened cocoa powder, baking soda, and salt. Carefully add the boiling water and continue whisking until the mixture is smooth and well blended. Set this aside to cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, melted unsalted butter, vegetable oil, and vanilla extract. Using an electric mixer or a whisk, beat in the eggs and egg yolks one at a time just until combined, ensuring a smooth consistency without overbeating.
- Add Cocoa Mixture and Milk: Pour the cooled cocoa mixture and the milk into the wet ingredients. Stir gently but thoroughly until just combined to maintain airiness in the batter.
- Incorporate Flour: Add the all-purpose flour gradually and stir the batter using a wooden spoon or spatula just until the flour is fully incorporated. Avoid overmixing to keep the cupcakes tender.
- Fill Muffin Pans: Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter to allow room for rising.
- Bake: Place the muffin pans in the preheated oven and bake the cupcakes for 18 to 20 minutes. They are done when a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them onto a wire cooling rack to cool completely to room temperature, preventing sogginess.
- Frost and Serve: Prepare the chocolate buttercream frosting separately. Once the cupcakes are completely cooled, spread or pipe the frosting evenly on top and serve.
Notes
- Use room temperature eggs and milk to help the batter mix more evenly.
- If using cream instead of milk, expect a richer texture.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
