Chocolate Cupcakes with Chocolate Buttercream Frosting

Introduction

These chocolate cupcakes deliver the ultimate rich, tender crumb paired with a luxuriously smooth and decadent chocolate buttercream. You’ll achieve bakery-quality results right at home, perfect for celebrations or satisfying a serious chocolate craving.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 27 cupcakes

Ingredients

• 1½ cups semi-sweet chocolate
• ¾ cup unsalted butter
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• ¾ teaspoon baking soda
• 1¾ cups granulated sugar
• 3 large eggs (room temperature)
• 1½ cups buttermilk (room temperature)
• 2 teaspoons vanilla extract
• 8 cups powdered sugar (sifted)
• 2 cups cocoa powder (sifted)
• 1½ cups salted butter (room temperature)
• 1⅓ cups whole milk (room temperature)
• 4 teaspoons vanilla extract

Instructions

For the Chocolate Cupcakes:

1. Preheat your oven to 350°F (175°C). Line two standard muffin tins with paper liners.
2. In a heatproof bowl, melt the 1½ cups semi-sweet chocolate and ¾ cup unsalted butter together over a pot of simmering water or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
3. In a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon salt, 1 Tablespoon baking powder, and ¾ teaspoon baking soda.
4. In a large mixing bowl, whisk the 1¾ cups granulated sugar with the 3 room temperature eggs until well combined. Whisk in the melted chocolate mixture and the 2 teaspoons vanilla extract until smooth.
5. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
6. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the Chocolate Buttercream Frosting:

1. In a large bowl using an electric mixer, beat the 1½ cups room temperature salted butter on medium speed until creamy and smooth.
2. With the mixer on low, gradually add the 8 cups sifted powdered sugar and 2 cups sifted cocoa powder, alternating with the 1⅓ cups room temperature whole milk. Scrape down the bowl as needed.
3. Add the 4 teaspoons vanilla extract. Increase mixer speed to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and very smooth.
4. Pipe or spread the frosting onto the completely cooled cupcakes.

Variations

• Swirled Frosting: Add a pinch of sea salt to the buttercream for a salted chocolate effect, or create a two-tone swirl by adding a small amount of unflavored buttercream to your piping bag alongside the chocolate.
• Filled Cupcakes: Use a cupcake corer or small spoon to remove the center of each cooled cupcake and fill with a dollop of the chocolate buttercream, chocolate ganache (made from the semi-sweet chocolate), or a fruit jam before frosting.
• Decorated Tops: After frosting, immediately roll the edges in chocolate sprinkles, crushed cookies, or mini chocolate chips for added texture and visual appeal.
• Mini Desserts: Bake the batter in mini muffin tins for adorable bite-sized treats, adjusting the bake time to about 10-12 minutes.

Tips for Success

• Room Temperature is Key: Using room temperature eggs, buttermilk, and butter ensures your batter emulsifies properly and bakes evenly, preventing a dense cupcake.
• Sift Your Dry Ingredients: Sifting the powdered sugar and cocoa powder for the buttercream is non-negotiable for achieving a silky-smooth frosting without lumps.
• Cool Completely: Frosting warm cupcakes will cause the buttercream to melt and slide off. Patience ensures a perfect finish.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes can be stored covered at room temperature for 1 day or in the refrigerator for up to 3 days. For best taste and texture, let refrigerated cupcakes come to room temperature before serving.

FAQ

Can I use Dutch-process cocoa powder?

What can I use instead of buttermilk?

You can make a quick buttermilk substitute by adding 1½ tablespoons of white vinegar or lemon juice to a measuring cup, then filling it with whole milk to the 1½ cup line. Let it sit for 5-10 minutes before using.

Why is my buttercream grainy?

Graininess is usually caused by insufficiently sifted powdered sugar/cocoa or butter that was too cold. Ensure all ingredients are room temperature and sifted thoroughly. Beat the frosting for the full 3-4 minutes to dissolve the sugar.

My cupcakes sunk in the middle. What happened?

This is typically caused by underbaking, too much leavening agent, or opening the oven door too early. Ensure your baking powder and soda are fresh, bake until a toothpick tests clean, and try to avoid opening the oven during the first 12 minutes of baking.

Can I make this into a cake?

Yes, this batter is suitable for two 9-inch round cake pans. Increase the bake time to 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Can I freeze the frosting?

Yes, the buttercream can be frozen for up to 3 months in an airtight container. Thaw overnight in the refrigerator, then let it come to room temperature and re-whip with your mixer until smooth and spreadable again.