Introduction
There’s something undeniably classic about a perfectly moist chocolate cupcake topped with a cloud of rich chocolate buttercream. This recipe delivers deep chocolate flavor in every bite, thanks to melted semi-sweet chocolate in the batter and a generous amount of cocoa in the frosting. You’ll love how the tender crumb pairs with the silky, not-too-sweet frosting.
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
- Preheat your oven to 350°F (175°C). Line two muffin tins with 27 cupcake liners.
- In a heatproof bowl, melt the 1½ cups semi-sweet chocolate and ¾ cup unsalted butter together, stirring until smooth. Set aside to 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 bowl, whisk the 1¾ cups granulated sugar with the 3 large eggs until well combined and slightly pale.
- Whisk the melted chocolate mixture into the sugar and egg mixture until fully incorporated.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the 1½ cups buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the 2 teaspoons vanilla extract. Be careful not to overmix the batter.
- Divide the batter evenly among the 27 prepared cupcake liners, filling each about ⅔ full.
- Bake for 14-16 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.
- For the Buttercream: 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, about 2 minutes.
- With the mixer on low, gradually add the 8 cups sifted powdered sugar and 2 cups sifted cocoa powder until mostly incorporated.
- Add the 1⅓ cups whole milk and 4 teaspoons vanilla extract. Beat on low until combined, then increase speed to medium-high and beat for 3-4 minutes until light, fluffy, and spreadable. If frosting is too thick, add a tablespoon more milk; if too thin, add a bit more powdered sugar.
- Frost the completely cooled cupcakes using a piping bag or an offset spatula.
Variations
- Swirled Frosting: Add a pinch of salt to the buttercream for a salted caramel chocolate vibe, or mix in a spoonful of espresso powder for a mocha twist.
- Different Piping Tips: Use a variety of piping tips (like a star tip or a round tip) to create beautiful, professional-looking designs on top of each cupcake.
- Cupcake Sundaes: Serve the cupcakes unfrosted and warm, topped with a scoop of vanilla ice cream and a drizzle of the buttercream warmed slightly to make a chocolate sauce.
- Two-Tone Frosting: Divide the buttercream in half, tint one half with a different color (like pink or orange) using gel food coloring, and pipe two colors side-by-side in the same piping bag for a stunning effect.
Tips for Success
- Ensure all your refrigerated ingredients (eggs, buttermilk, butter) are truly at room temperature. This allows for better emulsification and a smoother, more even batter and frosting.
- Sifting the powdered sugar and cocoa powder for the buttercream is crucial to avoid a gritty texture in your final frosting.
- Use a cookie scoop or a measuring cup with a spout to evenly portion the batter into the liners for consistently sized cupcakes.
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 should be stored in the refrigerator for up to 5 days. For the best texture, let refrigerated cupcakes come to room temperature for about an hour before serving. Unfrosted cupcakes can be warmed for 10-15 seconds in the microwave.
FAQ
Can I use milk instead of buttermilk?
No, buttermilk is essential for its acidity, which reacts with the baking soda to create a tender crumb. For a substitute, add 1½ tablespoons of white vinegar or lemon juice to a measuring cup, then fill to the 1½ cup line with milk. Let it sit for 5 minutes before using.
Why is my buttercream grainy?
This is almost always because the powdered sugar or cocoa powder was not sifted. Always sift these dry ingredients to ensure a perfectly smooth frosting.
Can I make this recipe into a cake?
Yes, you can bake the batter in two 9-inch round cake pans. The baking time will increase to approximately 30-35 minutes, or until a toothpick comes out clean.
My frosting seems too runny. What happened?
Your butter may have been too warm, or your milk was not at room temperature. Chill the frosting bowl in the refrigerator for 20-30 minutes, then re-whip. You can also add a bit more sifted powdered sugar to thicken it.
Why do I need both baking powder and baking soda?
Baking soda needs an acid (like the buttermilk) to activate, while baking powder contains its own acid. Using both creates a strong, balanced rise for a light and fluffy cupcake.
Can I use dark cocoa powder?