Chocolate Cupcake Recipe with Chocolate Buttercream
These Chocolate Cupcakes are soft, rich, and perfectly moist—with a deep cocoa flavor that’s beautifully balanced by fluffy, creamy chocolate buttercream.
Whether you’re baking for a birthday, a bake sale, or just a chocolate craving, these cupcakes deliver pure dessert joy.
Why You’ll Love This Recipe
Rich chocolate flavor: Dutch-processed cocoa and espresso enhance the depth of the chocolate.
Moist and tender texture: The buttermilk and oil combo ensures a soft crumb that stays moist.
Decadent buttercream: Light, smooth, and intensely chocolatey, it pipes like a dream.
Easy to make: No mixer needed for the cupcakes, and the frosting comes together in minutes.
Crowd-pleaser: Perfect for parties, gifting, or satisfying a sweet tooth at home.
Key Ingredients Highlights
Dutch-processed cocoa powder: For a smooth, rich chocolate flavor and dark color.
Instant coffee/espresso powder: A small amount deepens the chocolate taste without making it taste like coffee.
Buttermilk: Adds moisture and a slight tang to balance the sweetness.
Vegetable oil: Keeps the cupcakes soft and tender.
Powdered sugar + butter (for the frosting): The base of a fluffy, classic chocolate buttercream.
Chocolate Cupcakes with Chocolate Buttercream Frosting
Ingredients
For the Cupcakes
½ cup Dutch-processed cocoa powder
1 tsp instant coffee or espresso powder
½ cup boiling water
2 large eggs, room temperature
1¼ cups granulated sugar
⅓ cup vegetable oil
½ cup buttermilk
2 tsp vanilla extract
1 cup all-purpose flour (spooned and leveled)
½ tsp baking soda
½ tsp baking powder
½ tsp salt
For the Chocolate Buttercream
3 cups powdered sugar, sifted
1 cup Dutch-processed cocoa powder, sifted
¾ cup unsalted butter, room temperature
½ cup whole milk
Optional Toppings
Sprinkles or chocolate curls
Instructions
Make the Cupcakes
Prep the oven and pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Make the chocolate paste:
In a small bowl, whisk together the cocoa powder, instant coffee, and boiling water until smooth. Let it cool slightly.
Mix the wet ingredients:
In a large mixing bowl, whisk the eggs, sugar, vegetable oil, buttermilk, and vanilla extract until fully combined—about 1–2 minutes.
Add chocolate paste:
Stir the cooled chocolate mixture into the wet ingredients until smooth.
Add dry ingredients:
Sift in the flour, baking soda, baking powder, and salt. Gently fold with a spatula until just combined. The batter will be runny—don’t worry!
Fill and bake:
Divide the batter evenly among the liners, filling each about ¾ full. Bake for 18 minutes, or until the tops spring back when touched and a toothpick comes out clean.
Cool:
Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Buttercream Frosting
Start mixing:
In the bowl of a stand mixer (or use a hand mixer), combine the sifted powdered sugar, cocoa powder, and butter. Mix on the lowest speed until the mixture becomes crumbly.
Add milk:
Slowly pour in the milk while mixing on low. Once the milk is fully incorporated, increase the speed to medium-high and beat for 4–5 minutes, until the frosting is fluffy and smooth.
Decorate:
Transfer the frosting into a piping bag fitted with your favorite tip (Wilton 1M is perfect!). Pipe onto the cooled cupcakes and finish with sprinkles or chocolate curls.
Notes
Make sure the cocoa mixture is cooled before adding to the wet ingredients, to avoid scrambling the eggs.
The batter will seem thin—that’s okay! It creates moist, tender cupcakes.
Sift the powdered sugar and cocoa powder for ultra-smooth buttercream.
Room temperature butter is key for fluffy, spreadable frosting.
Use good-quality cocoa powder for best flavor (don’t skimp!).
Nutrition Information
(Per Cupcake – Approximate)
Calories: 370 | Fat: 20g | Carbohydrates: 45g | Sugar: 36g | Protein: 3g | Fiber: 2g | Sodium: 180mg
Kitchen Equipment Needed
12-cup muffin pan
Cupcake liners
Mixing bowls
Whisk + rubber spatula
Measuring cups and spoons
Stand mixer or hand mixer (for frosting)
Piping bag and tip (optional)
Recipe Swaps & Variations
Make it gluten-free: Use a 1:1 gluten-free flour blend.
Dairy-free: Swap buttermilk with almond milk + 1 tsp vinegar and use dairy-free butter and milk in the frosting.
Add-ins: Fold in mini chocolate chips or chopped nuts to the batter.
Flavor twist: Add orange zest or a dash of cinnamon to the cupcake batter for a fun flavor variation.
How to Store Leftovers
Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
Fridge: Store for up to 5 days—bring to room temp before serving.
Freezer: Unfrosted cupcakes freeze well (up to 3 months); thaw and frost when ready to eat. Frosting can be frozen separately.
Food & Drink Pairings
Drinks: Serve with cold milk, a rich espresso, or a glass of red wine.
Toppings: Add a drizzle of salted caramel, peanut butter chips, or fresh raspberries on top.
Dessert Spread: Pair with vanilla ice cream, chocolate truffles, or a fruit platter for a dessert board.
Frequently Asked Questions:
Can I skip the espresso powder?
Yes! It’s optional but enhances the chocolate flavor.
It won’t make the cupcakes taste like coffee.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but the flavor and color will be slightly different—less rich and slightly more acidic.
Can I make these ahead of time?
Definitely. Bake the cupcakes a day ahead and frost the next day.
You can also freeze the cupcakes in advance.
What kind of cocoa powder is best for the frosting?
Use the same Dutch-processed cocoa as in the batter for consistent deep chocolate flavor.
Can I double the recipe?
Yes! This recipe doubles beautifully for parties or events—just use two muffin pans or bake in batches.
Why is my cupcake batter so runny?
It’s supposed to be! This creates an ultra-moist cupcake.
Just fill the liners ¾ full and trust the process.
Why are my cupcakes sinking in the middle?
That may be due to overmixing or opening the oven door too early.
Make sure not to overwork the batter.
Can I use a piping bag without a tip?
Yes! Just snip the corner of a plastic bag or go freeform with a spatula for a rustic swirl.
My frosting is too soft—what should I do?
Chill it in the fridge for 10–15 minutes, then re-whip.
Or add a bit more powdered sugar to firm it up.
How do I get perfectly domed cupcakes?
Make sure your oven is fully preheated and avoid overfilling the liners.
Bake in the center of the oven.