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A plate of chocolate cupcakes, each topped with a generous swirl of creamy chocolate frosting, displayed in white paper liners. The cupcakes are arranged closely together in an appealing manner. The background is softly blurred, emphasizing the cupcakes.
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5 from 7 votes

The Best Chocolate Cupcakes Recipe

These are best chocolate cupcakes you'll ever make. They're super moist, fluffy and decadent, with a smooth chocolate buttercream.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: World
Keyword: chocolate
Servings: 12 cupcakes
Calories: 254kcal

Equipment

Ingredients

For the cupcakes:

  • 1 cup All-purpose flour
  • ⅓ cup Cocoa powder
  • ¼ teaspoon Salt
  • ½ teaspoon Baking soda
  • 1 large Egg
  • 1 cup Sugar
  • ½ cup Buttermilk
  • ⅓ cup Oil
  • ½ cup Brewed coffee or espresso
  • 1 teaspoon Vanilla extract

For the frosting:

  • ½ cup Butter softened
  • ⅓ cup Cocoa powder
  • 1¾ cups Powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream
  • ¼ teaspoon Salt
US Customary - Metric

Instructions

Make the cupcakes:

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  • In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
  • In a separate bowl whisk all wet ingredients.
  • Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
  • Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Make the buttercream:

  • In a large bowl, beat butter until fluffy. Add cocoa powder and. beat until combined. Beat in powdered sugar, one cup at a time, beating in between. Add vanilla extract, heavy cream and beat until incorporated. Transfer to a piping bag, pipe onto the cupcakes.
  • Sprinkle some chocolate sprinkles.

Video

Notes

    • If you don't have buttermilk, add 1/2 tablespoon of white vinegar to regular milk and wait 5 minutes.
    • Use room temperature ingredients to achieve the best result.
    • Don't overbake! Check the cupcakes after 15 minutes by inserting a toothpick in the center. They're ready when the toothpick comes out clean.
    • Fill the liners 3/4 of the way. If you want flat tops (ideal for frosting), fill them 2/3 of the way.
    • Wait until they're fully cooled before frosting, or the buttercream will melt.
    • For better understaning of the recipe, watch the video recipe.

Nutrition

Calories: 254kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 222mg | Potassium: 112mg | Fiber: 2g | Sugar: 17g | Vitamin A: 294IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg