Chocolate Cupcakes + Buttercream Frosting
Rich, moist chocolate cupcakes topped with silky chocolate buttercream frosting. This easy from-scratch recipe makes two dozen rich, bakery-style cupcakes.
Ingredients
For the cupcakes
- 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 stick)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 egg yolks
- 1/2 cup whole milk
- 1 3/4 cup all-purpose flour
For the chocolate buttercream frosting
- 1 cup butter softened (2 sticks)
- 1/2 cup cocoa powder unsweetened
- 1 tablespoon milk for consistency
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 pinch salt for balance
Instructions
Cupcakes
- Gather your tools and ingredients. Set out all of your butter to soften to room temp. Preheat oven to 350°F. Line 24 wells of muffin pans with cupcake liners or prep pan with nonstick spray; set aside.
- You'll be boiling 1 cup of water, so get out a microwave safe measuring cup (like Pyrex) or an electric tea kettle for this. Also: The batter uses 1/2 c melted butter, and you can use the same microwave-safe measuring cup for this effort as well.
- In a medium mixing bowl, whisk together the cocoa powder, baking soda, and salt. Carefully pour in the boiling water and whisk until well blended. Set the bloomed cocoa mixture aside.
- In a large mixing bowl, combine the sugar, melted butter, vegetable oil, and vanilla. Using an electric mixer or a whisk, beat in the eggs and egg yolks one at a time.
- Add the cocoa mixture and the milk, stirring just until combined.
- Add the flour and stir the batter with a wooden spoon or whisk, just until the flour is incorporated. Don't overmix; it can affect the tender crumb.
- Batter will be thin. Spoon the batter into the prepared pan, filling each cupcake about 2/3 full.
- Bake at 350F for 18-20 mins, until a toothpick or tip of a butterknife inserted into the center comes out clean.
- Leave the cupcakes in the pan for 5 mins, then remove to a plate or a wire rack to finish cooling completely. This is the patience we were trained for as children. We can do this.
Chocolate buttercream frosting
- While the cupcakes cool: In a large mixing bowl, use an electric mixer to beat just the butter until smooth and light colored, about 45 seconds.
- To the beaten butter, add cocoa powder, milk, and vanilla extract, then beat until creamy and incorporated.
- Add the powdered sugar 1/2 cup or so at a time.
- Spread or pipe the frosting onto the completely cooled cupcakes. If you want to save the frosting, add to a container with an airtight lid; it should be good in the fridge about two weeks if kept cold. Bring to room temp and stir well before topping cupcakes.
- Note about the decoration on the cupcakes shown: The frosting pattern uses a petal or ruffle tip to achieve this look. Standard is a #104 Petal Tip (shown) or larger is #125 Petal Tip for wider, more dramatic ribbons.
Notes
Freeze unfrosted cupcakes for up to 3 months. Store leftover cupcakes in an airtight container for up to 5 days; refrigerate, then bring to room temperature before serving.
Nutrition
Calories: 301kcalCarbohydrates: 39gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 61mgSodium: 191mgPotassium: 93mgFiber: 2gSugar: 30gVitamin A: 405IUCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!