click the stars to rate!
Chocolate Cupcakes
Yield: 12 cupcakes
This chocolate cupcake recipe is packed with chocolate flavor. Moist dark chocolate cupcakes swirled with chocolate buttercream frosting. So simple and so delicious!
Equipment
- Stand mixer or electric hand mixer
Ingredients
Chocolate Cupcakes
- ¼ cup semisweet or dark chocolate chips
- ¼ cup dark cocoa powder
- ¾ cup boiling water
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- ⅓ cup dark cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
Instructions
Chocolate Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
- In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. Whisk to combine.
- Pour the chocolate mixture into the dry ingredients and whisk until combined.
- Add vegetable oil, eggs, and vanilla extract. Whisk until combined and smooth.
- Use a large cookie scoop to portion the cupcake batter into the cupcake liners, approximately ¾ full.
- Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
- Remove from the oven and cool in the pan for 5 minutes. Transfer the cupcakes to a wire cooling rack to cool completely.
Chocolate Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally.
- Add the powdered sugar and mix on the lowest speed setting until fully combined.
- Add in dark cocoa powder and continue to mix on low until combined.
- Add in vanilla extract and salt. Drizzle in heavy cream.
- Turn the mixer on high and whip for an additional 2-3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Use a piping bag fitted with a piping tip (my favorite is Wilton 1M tip) to pipe buttercream onto the cooled cupcakes.
Notes
Chocolate cupcakes can be stored in an airtight container in the refrigerator for up to 5 days!
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight