Chocolate Cupcakes

This chocolate cupcake recipe is packed with chocolate flavor. Moist dark chocolate cupcakes swirled with chocolate buttercream frosting. So simple and so delicious!

Ingredients for Chocolate Cupcakes

Chocolate cupcakes

• Chocolate chips – Use semisweet or dark chocolate chips for a deep chocolate flavor.
• Dark cocoa powder – You can also use regular unsweetened cocoa powder, but I love using dark cocoa powder for a deep chocolate flavor and color.
• Water – Hot water helps melt the chocolate and hydrates the cocoa powder.
• All-purpose flour – Be sure to measure the flour correctly and level the measuring cups.
• Granulated sugar – For sweetness.
• Baking soda – A leavening agent to help the cupcakes rise.
• Salt – Enhances the flavor of the cupcakes and contrasts the sweetness.
• Vegetable oil – You can also use canola oil or another neutral baking oil.
• Eggs – Room temperature to create the perfect texture.
• Vanilla extract – Believe it or not, a bit of vanilla extract enhances the flavor of the chocolate.

Chocolate buttercream frosting

• Unsalted butter – Room temperature. You can also use salted butter and omit additional salt.
• Powdered sugar – No need to sift unless the powdered sugar is lumpy.
• Dark cocoa powder – As above, dark cocoa powder gives the buttercream an intense chocolate flavor.
• Vanilla extract – Vanilla extract adds great flavor to the buttercream frosting.
• Salt – A pinch of salt contrasts the sweetness of the buttercream.
• Heavy cream – Heavy cream lightens the buttercream, making it smooth, light, and fluffy.

How to Make Chocolate Cupcakes

Chocolate cupcakes are easy to make and only requires a mixing bowl and a whisk!

1. Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.
2. Combine chocolate chips, dark cocoa powder, and boiling water. Allow to stand for a few minutes. Mix until chocolate is melted and the mixture is smooth.
3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
4. Add melted chocolate mixture and whisk until smooth.
5. Add in vegetable oil, eggs, and vanilla extract. Whisk to combine but do not overmix.
6. Portion the cupcake batter into cupcake liners using a large cookie scoop, about 3/4 full.
7. Bake for approximately 20 minutes until the cupcakes bounce back when gently touched or an inserted toothpick comes out clean.
8. Cool the cupcakes in the cupcake pan for 5 minutes and transfer to a wire rack to cool completely.

How to Make Chocolate Buttercream Frosting

To make the chocolate buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer for the best results.

1. Whip the butter on medium-high speed for about 5 minutes until light and fluffy.
2. Add half of the powdered sugar and mix on low. Then add the remaining powdered sugar and continue to mix on low speed.
3. Add vanilla extract and salt. Then add dark cocoa powder and mix on low speed until combined.
4. Drizzle in heavy cream.
5. Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
6. Switch to a paddle attachment and mix on the lowest speed for 2-3 minutes to remove air bubbles for a smooth buttercream.