Chocolate Cupcakes with Buttercream Frosting Recipe

Chocolate Cupcakes with Buttercream Frosting Recipe

How To Make Chocolate Cupcakes with Buttercream Frosting

Soft and rich chocolate cupcakes topped with sweet chocolate buttercream frosting makes the best bake sale goodies! Bake these up in just 20 minutes.

Preparation: 30 minutes
Cooking: 20 minutes
Cool Time: 2 hours
Total: 2 hours 50 minutes

Serves:

Ingredients

  • ¼cupunsweetened cocoa powder,plus 2 tbsp, scoop and level to measure
  • ½tspbaking soda
  • ½cupwater,boiling
  • ¼cupunsalted butter,melted
  • 3tbspvegetable oil
  • 1cupgranulated sugar
  • 1tspvanilla extract
  • ¼tspsalt,heaping
  • 1large egg
  • 1large egg yolk
  • ¼cupheavy cream
  • ¾cupall-purpose flour,plus 2 tbsp, scoop and level to measure

For Chocolate Buttercream:

  • ¾cupbutter,softened, preferably ½ cup unsalted and ¼ cup salted
  • cupspowdered sugar
  • 6tbspunsweetened cocoa powder
  • 3tbspheavy cream
  • 1tspvanilla extract

Instructions

Chocolate Cupcakes:

  1. Preheat the oven to 350 degrees F.

  2. In a large heat-proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in the boiling water, then whisk until the bubbling subsides and the mixture is well blended. Allow to cool for 5 minutes.

  3. In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together the melted butter, vegetable oil, granulated sugar, vanilla, and salt for 30 seconds until well combined.

  4. Mix in the egg and eggs yolk. Blend in the lukewarm cocoa mixture, then blend in the heavy cream. Add the flour, then blend until well combined, while scraping down sides and bottom of the bowl.

  5. Divide the batter among 12 paper-lined muffin cup, filling each about ⅔ full.

  6. Bake in the oven for 17 to 20 minutes until a toothpick inserted into the center comes out clean.

  7. Remove from the oven, then allow to cool in muffin pan several minutes before transferring to a wire rack to cool. Cool completely.

Chocolate Buttercream Frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter until fluffy.

  2. Add in the powdered sugar, cocoa powder, 2 tablespoons of cream, and vanilla. Mix until light and fluffy while adding more cream to thin, if needed.

  3. Frost the cupcakes with the frosting, serve, and enjoy!

Nutrition

  • Calories: 409.58kcal
  • Fat: 23.53g
  • Saturated Fat: 12.59g
  • Trans Fat: 0.65g
  • Monounsaturated Fat: 7.96g
  • Polyunsaturated Fat: 1.48g
  • Carbohydrates: 50.59g
  • Fiber: 1.87g
  • Sugar: 41.55g
  • Protein: 2.78g
  • Cholesterol: 83.47mg
  • Sodium: 115.10mg
  • Calcium: 22.10mg
  • Potassium: 97.06mg
  • Iron: 1.13mg
  • Vitamin A: 177.25µg
  • Vitamin C: 0.05mg

How To Make Chocolate Cupcakes with Buttercream Frosting

Soft and rich chocolate cupcakes topped with perfectly sweet chocolate buttercream frosting, this dessert is made for all chocolate lovers to indulge!

Preparation: 30 minutes
Cooking: 20 minutes
Cool Time: 2 hours
Total: 2 hours 50 minutes

Serves:

Ingredients

  • ¼cupunsweetened cocoa powder,plus 2 tbsp, scoop and level to measure
  • ½tspbaking soda
  • ½cupboiling water
  • ¼cupunsalted butter,melted
  • 3tbspvegetable oil
  • 1cupgranulated sugar
  • 1tspvanilla extract
  • ¼tspsalt,heaping
  • 1large egg
  • 1large egg yolk
  • ¼cupheavy cream
  • ¾cupall-purpose flour,plus 2 tbsp, scoop and level to measure

For Chocolate Buttercream:

  • ¾cupbutter,softened, preferably ½ unsalted butter ¼ salted
  • cupspowdered sugar
  • 6tbspunsweetened cocoa powder
  • 3tbspheavy cream
  • 1tspvanilla extract

Instructions

Chocolate Cupcakes:

  1. Preheat oven to 350 degrees F.

  2. In a large heat-proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and the mixture is well blended. Allow to cool for 5 minutes.

  3. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt for about 30 seconds until well combined.

  4. Mix in egg then eggs yolk. Blend in the lukewarm cocoa mixture then blend in heavy cream. Add flour and blend until well combined, while scraping down sides and bottom of the bowl.

  5. Divide batter among 12 paper-lined muffin cups filling each about ⅔ full.

  6. Bake in the preheated oven for about 17 – 20 minutes until a toothpick inserted into the center comes out clean.

  7. Remove from oven and allow to cool in muffin pan several minutes before transferring to a wire rack to cool. Cool completely then frost with chocolate buttercream frosting.

Chocolate Buttercream Frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy.

  2. Mix in powdered sugar, cocoa powder, 2 tablespoons of cream, and vanilla. Mix until light and fluffy while adding more cream to thin if needed.

Nutrition

  • Calories: 409.58kcal
  • Fat: 23.53g
  • Saturated Fat: 12.59g
  • Trans Fat: 0.65g
  • Monounsaturated Fat: 7.96g
  • Polyunsaturated Fat: 1.48g
  • Carbohydrates: 50.59g
  • Fiber: 1.87g
  • Sugar: 41.55g
  • Protein: 2.78g
  • Cholesterol: 83.47mg
  • Sodium: 115.10mg
  • Calcium: 22.10mg
  • Potassium: 97.06mg
  • Iron: 1.13mg
  • Vitamin A: 177.25µg
  • Vitamin C: 0.05mg
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