Chocolate Cupcakes with Chocolate Buttercream Frosting

Introduction

These chocolate cupcakes deliver an intense, fudgy experience from the first bite to the last. The rich, tender cake is perfectly complemented by a thick, silky, and deeply chocolaty buttercream frosting. You’ll find this recipe yields bakery-quality results with straightforward, carefully measured ingredients.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 27 cupcakes

Ingredients

For the Chocolate Cupcakes:

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

For the Chocolate Buttercream Frosting:

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

To Make the Cupcakes:

Preheat your oven to 350°F (175°C). Line 27 muffin cups with paper liners.
In a heatproof bowl set over a pot of simmering water (double boiler), melt the 1½ cups semi-sweet chocolate and ¾ cup unsalted butter together. Stir until smooth, then remove from heat and let cool slightly.
In a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon salt, 1 Tablespoon baking powder, and ¾ teaspoon baking soda.
In a large mixing bowl, whisk the 1¾ cups granulated sugar into the slightly cooled chocolate mixture until combined.
Add the 3 large eggs one at a time, whisking well after each addition. Whisk in the 2 teaspoons vanilla extract.
Divide the batter evenly among the 27 prepared muffin cups, filling each about ⅔ full.
Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

To Make the Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the 1½ cups salted butter on medium speed until creamy and smooth.
With the mixer on low, gradually add the 8 cups sifted powdered sugar and 2 cups sifted cocoa powder until mostly incorporated.
Slowly add the 1⅓ cups whole milk and 4 teaspoons vanilla extract.
Increase the mixer speed to medium-high and beat for 3-4 minutes, until the frosting is very light, fluffy, and spreadable. If it seems too thick, add a little more milk one tablespoon at a time. If too thin, add a bit more sifted powdered sugar.
Frost the completely cooled cupcakes using a piping bag and tip or a spatula.

Variations

Flavor Infusion: Add a teaspoon of instant espresso powder to the cupcake batter to enhance the chocolate flavor.
Textural Twist: Create a filling by coring the center of each cooled cupcake and filling it with a dollop of the buttercream or a simple chocolate ganache.
Decorative Designs: Use different piping tips to create swirls, rosettes, or stars for a professional bakery look.
Mini Treats: Bake the batter in mini muffin tins for bite-sized cupcakes, adjusting the bake time to about 10-12 minutes.

Tips for Success

Sifting the powdered sugar and cocoa powder for the frosting is non-negotiable; it prevents lumps and ensures a silky-smooth texture.
Using room temperature ingredients (eggs, buttermilk, butter, milk) allows the batter and frosting to emulsify properly, creating a uniform and airy consistency.
To check for doneness, look for cupcakes that are springy to the touch and a toothpick that comes out with a few moist crumbs, not wet batter.

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 in the refrigerator in an airtight container for up to 5 days. Let them come to room temperature for about an hour before serving for the best texture and flavor.

FAQ

Can I use milk chocolate instead of semi-sweet?

Yes, but the cupcakes will be significantly sweeter and less rich. The baking time may also vary slightly.

What can I use if I don’t have buttermilk?

You can make a suitable 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 mark. Let it sit for 5 minutes before using.

My frosting seems too thin/runny. How can I fix it?

Ensure your butter is at cool room temperature, not warm. Chill the mixing bowl and beaters, then gradually beat in additional sifted powdered sugar until the desired consistency is reached.

Why do my cupcakes have a domed or peaked top?

This can be caused by an oven that runs too hot. Use an oven thermometer to verify the temperature. Also, ensure you are not overfilling the cupcake liners—⅔ full is ideal.

Can I make the batter ahead of time?

It’s not recommended. The leavening agents (baking powder/soda) begin working once mixed with the wet ingredients, so baking immediately yields the best rise and texture.

How full should I fill the cupcake liners?

Fill them about ⅔ full. This leaves enough space for the cupcakes to rise without spilling over the sides.