Name: Chocolate Cupcakes with Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup Dutch-processed cocoa powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups buttermilk; 1 teaspoon vanilla extract; 1 teaspoon instant coffee granules ((optional)); ¾ cup vegetable or canola oil; 2 cups granulated sugar; 2 large eggs; 1 large egg white; 1 cup unsalted butter (softened); 1 pound powdered sugar; ½ cup Dutch-processed cocoa powder; ½ teaspoon salt; 1 teaspoon vanilla extract ((for frosting)); ⅓ cup heavy cream ((or more, as needed))

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There’s something undeniably delightful about biting into a rich, moist chocolate cupcake topped with fluffy buttercream frosting. These Chocolate Cupcakes with Buttercream Frosting are not just a treat for your taste buds but also a feast for the eyes. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this recipe is sure to impress.

Why I Love This Recipe

What I adore about these Chocolate Cupcakes is their perfect balance of flavors and textures. The deep, rich chocolate flavor from the Dutch-processed cocoa powder pairs beautifully with the creamy, sweet buttercream frosting. Plus, the buttermilk in the cupcake batter adds a tender crumb that keeps the cupcakes moist and fluffy. It’s a classic recipe that never fails to satisfy!

What You’ll Gather

1 ¾ cups all-purpose flour
¾ cup Dutch-processed cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk
1 teaspoon vanilla extract
1 teaspoon instant coffee granules (optional)
¾ cup vegetable or canola oil
2 cups granulated sugar
2 large eggs
1 egg white
1 cup unsalted butter, softened
1 pound powdered sugar
½ cup Dutch-processed cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract (for frosting)
⅓ cup heavy cream (or more, as needed)

What You’ll Need (Gear)

Mixing bowls – for combining ingredients.
Electric mixer – to whip the batter and frosting until fluffy.
Cupcake pan – for baking the cupcakes.
Cupcake liners – for easy removal and cleanup.
Spatula – for folding ingredients and spreading frosting.
Measuring cups and spoons – for precise ingredient measurements.
Cooling rack – to cool cupcakes before frosting.

Directions: Chocolate Cupcakes with Buttercream Frosting Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. This will ensure an even distribution of the leavening agents and cocoa.

Step 3: Combine Wet Ingredients

In another bowl, combine the buttermilk, vanilla extract, and instant coffee granules if using. Mix until well combined.

Step 4: Mix Sugar and Oil

In a large mixing bowl, beat together the granulated sugar and vegetable oil until well blended. This might take about 2 minutes using an electric mixer.

Step 5: Add Eggs

Add the eggs and egg white to the sugar-oil mixture, one at a time, mixing well after each addition. This will help incorporate air into the batter, making the cupcakes light and fluffy.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.

Step 7: Fill Cupcake Liners

Using a scoop or spoon, fill each cupcake liner about ¾ full with batter. This allows room for rising without overflowing.

Step 8: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!

Step 9: Cool

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely.

Step 10: Make the Buttercream Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, and salt, mixing on low speed until combined. Then add the vanilla extract and heavy cream. Beat on high until the frosting is light and fluffy, adding more cream as necessary to reach your desired consistency.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cool, use a spatula or piping bag to frost each cupcake with the buttercream frosting. Get creative with your frosting technique!

Variations by Season

Spring: Add fresh berries to the frosting for a fruity twist.
Summer: Swirl in some lemon zest or juice for a refreshing flavor.
Fall: Incorporate pumpkin spice into the batter for a seasonal treat.
Winter: Top with crushed candy canes for a festive touch.

What Not to Do

Here are some common pitfalls to avoid when making these Chocolate Cupcakes with Buttercream Frosting:

Don’t overmix the batter; this can lead to dense cupcakes.
Be careful not to overbake; check for doneness a minute or two early.
Make sure your butter for the frosting is softened but not melted.
Don’t frost the cupcakes until they are completely cool to prevent melting.

Storing, Freezing & Reheating

To keep your Chocolate Cupcakes fresh:

Store in an airtight container at room temperature for up to 3 days.
For longer storage, freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature and frost when ready to serve.
Frosted cupcakes can be stored in the refrigerator, but allow them to come to room temperature before serving for the best flavor and texture.

Helpful Q&A

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use regular cocoa powder, but the flavor and color of the cupcakes may differ slightly. Dutch-processed cocoa gives a richer chocolate flavor.

What can I substitute for buttermilk?

You can make a quick substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best results.

How can I make the frosting less sweet?

If you prefer less sweet frosting, try reducing the powdered sugar by ¼ cup and adding a pinch of salt to enhance the flavor. You can also increase the amount of cocoa powder for a richer taste.

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The Takeaway

This Chocolate Cupcakes with Buttercream Frosting Recipe is a guaranteed crowd-pleaser, perfect for any occasion or simply as a delightful treat for yourself. The combination of rich chocolate and creamy frosting creates a decadent dessert that everyone will love. So gather your ingredients, preheat the oven, and get ready to enjoy some of the best cupcakes you’ve ever made!

Now that you have all the steps and tips to create these delightful cupcakes, it’s time to bake! Whether for a party, a rainy day, or just because, these chocolate cupcakes will surely bring smiles all around. Happy baking!