I absolutely love this recipe because it turns out the most decadent, moist chocolate cupcakes with the perfect rich buttercream topping that’s impossible to resist. Plus, whipping these up feels like a therapeutic baking session, and the end result is always a hit with friends and family!

Jump to Recipe

It fills me with such great fondness to see these chocolate cupcakes mixed and baked without difficulty. They come together with the most basic of pantry staples and require next to no effort.

The star of the show is, of course, the unsweetened cocoa powder that gets folded into the batter, which is in fact a very simple batter made with all-purpose flour and granulated sugar. It’s a workhorse recipe that gets most of its flavor because of that one ingredient.

A close second is the flavor from the silkily smooth chocolate buttercream, made with unsalted butter (creamy, of course) and heavenly cocoa. I buttered and floured the cupcake pans so that the cupcakes would release without fuss.

Ingredients

Print Recipe (No Advertisments)

Universal flour: Supplies shape; mostly made of sugars.

Sugar in granulated form: Adds sweetness; provides texture and moisture.

Cocoa powder that has not been sweetened: Imparts intense chocolate taste; is full of free radical-fighting substances.

Sodium bicarbonate: A raising agent; causes the batter to rise and become light and fluffy.

Buttermilk: Adds moisture and sharpness; aids in tenderizing the crumb.

Oil of the plant variety: Retains the wetness of pastries; unremarkable taste.

Eggs: Bind together the components; introduce moisture and structure.

Butter, with no salt added, is the creamy base for buttercream.

It brings richness and flavor.

Confectioner’s sugar: Sweetens the buttercream; gives it a smooth, light texture.

Cream that is heavy: Makes buttercream smooth and silky; adds richness.

Ingredient Quantities

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk, room temperature

1/2 cup vegetable oil

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup boiling water

1 cup unsalted butter, room temperature (for buttercream)

3 1/2 cups powdered sugar (for buttercream)

1/2 cup unsweetened cocoa powder (for buttercream)

1/2 teaspoon salt (for buttercream)

1 teaspoon vanilla extract (for buttercream)

4 tablespoons heavy cream (for buttercream)

Instructions

Print Recipe (No Advertisments)

1. Set the temperature of your oven to 350°F (175°C) and prepare a typical 12-cup muffin pan by placing cupcake liners in each cup.

2. In a big bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together.

3. Combine the buttermilk, vegetable oil, eggs, and vanilla extract with the dry ingredients and mix until thoroughly blended.

4. Stir in the boiling water very carefully until the batter is thin and smooth.

5. Fill the cupcake liners that have been prepared with the batter and fill each to about two-thirds full.

6. Cook in the oven that has been preheated to the desired temperature for a duration of 18-20 minutes, or until a toothpick thrust into the very middle of a cupcake yields a clean result.

7. Let the cupcakes cool in the pan for 5 minutes, and then move them to a wire rack to cool completely.

8. To make the buttercream, in a large bowl, beat the unsalted butter until creamy and smooth.

9. Slowly incorporate the powdered sugar, cocoa powder, and salt, mixing on low speed until well combined. Then, mix on high speed for 2 minutes.

10. Incorporate the vanilla extract and the heavy cream, beating at high speed until the frosting is light and fluffy. Pipe or spread the buttercream onto the cooled cupcakes.

Equipment Needed

1. Oven
2. 12-cup muffin pan
3. Cupcake liners
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Electric mixer or hand mixer
8. Heatproof bowl or kettle (for boiling water)
9. Spatula
10. Toothpick
11. Wire cooling rack
12. Piping bag and tip or knife (for frosting)

FAQ

Q: Can I use Dutch-processed cocoa powder instead of natural cocoa powder?A: Yes, you can use Dutch-processed cocoa, but it may slightly affect how acidic the cupcakes are and how well they rise.

Q: What can I substitute for buttermilk?A: A mixture of 1/2 cup milk and 1/2 tablespoon of lemon juice or vinegar can be used as a substitute for buttermilk. Let it sit for 5 minutes before using.

Q: Can I make the cupcakes in advance?A: Absolutely. You can bake the cupcakes a day ahead of time. Put them in an airtight container and keep them at room temp. Frost them the day you want to serve them.

Q: Can I use salted butter for the buttercream?A: When using salted butter, reduce or skip the additional salt in the buttercream for taste balance.

Q: How do I store leftover cupcakes?A: At room temperature, they can be kept in a closed glass container for 3 days at most. They can be refrigerated for an additional 4 days. However, you’ll want to warm them back up before serving.

Q: Can I freeze the cupcakes and frosting?A: Yes, you can freeze unfrosted cupcakes for a period of up to 3 months. Additionally, frosting can be frozen on its own and then thawed in the refrigerator before it’s applied.

Q: Is it possible to make the recipe into a cake instead of cupcakes?A: Indeed, the batter is suitable for creating an 8-inch round cake. When doing so, however, you might want to monitor the baking time closely and check the cake for doneness with a skewer when it seems to be almost ready.

Substitutions and Variations

Buttermilk: Replace with 1/2 cup milk combined with 1/2 tablespoon lemon juice or vinegar. Allow to sit for 5 minutes until slightly thickened.
Melted coconut oil or canola oil: Substitute with an equal amount of these oils for a one-to-one exchange. Vegetable oil can be replaced with either of these oils.
Coconut sugar: Use 1 cup, with 1/4 cup more for the usual sweetness. Honey: 3/4 cup of it may slightly alter the texture of the end result but will get you not too far off the standard recipe.
Cocoa powder, unsweetened: For a smoother, richer flavor, use Dutch-processed cocoa powder in its place.
Universal flour: Use an equal amount of gluten-free universal baking mix for a gluten-free option.

Pro Tips

1. Room Temperature Ingredients: Ensure the buttermilk and eggs are at room temperature before mixing. This helps in creating a smooth batter and ensures even baking.

2. Sifting the Cocoa Powder: Sift the cocoa powder along with the dry ingredients to prevent lumps and ensure a uniform chocolate flavor throughout the batter.

3. Gradually Add the Boiling Water: Add the boiling water slowly while stirring the batter to prevent splashes and to help the cocoa powder dissolve properly, enhancing the chocolate flavor.

4. Buttercream Consistency: If the buttercream is too thick to spread or pipe, add an extra tablespoon of heavy cream to achieve the desired consistency. Conversely, if it’s too thin, add a bit more powdered sugar.

5. Enhance Chocolate Flavor: For an extra depth of chocolate flavor, consider adding 1 teaspoon of espresso powder to the dry ingredients. This will intensify the chocolate taste without making it taste of coffee.

Please enter your email to print the recipe:

Chocolate Cupcakes With Silky Chocolate Buttercream Recipe

My favorite Chocolate Cupcakes With Silky Chocolate Buttercream Recipe

Print Recipe

Equipment Needed:

1. Oven
2. 12-cup muffin pan
3. Cupcake liners
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Electric mixer or hand mixer
8. Heatproof bowl or kettle (for boiling water)
9. Spatula
10. Toothpick
11. Wire cooling rack
12. Piping bag and tip or knife (for frosting)

Ingredients:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk, room temperature

1/2 cup vegetable oil

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup boiling water

1 cup unsalted butter, room temperature (for buttercream)

3 1/2 cups powdered sugar (for buttercream)

1/2 cup unsweetened cocoa powder (for buttercream)

1/2 teaspoon salt (for buttercream)

1 teaspoon vanilla extract (for buttercream)

4 tablespoons heavy cream (for buttercream)

Instructions:

1. Set the temperature of your oven to 350°F (175°C) and prepare a typical 12-cup muffin pan by placing cupcake liners in each cup.

2. In a big bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together.

3. Combine the buttermilk, vegetable oil, eggs, and vanilla extract with the dry ingredients and mix until thoroughly blended.

4. Stir in the boiling water very carefully until the batter is thin and smooth.

5. Fill the cupcake liners that have been prepared with the batter and fill each to about two-thirds full.

6. Cook in the oven that has been preheated to the desired temperature for a duration of 18-20 minutes, or until a toothpick thrust into the very middle of a cupcake yields a clean result.

7. Let the cupcakes cool in the pan for 5 minutes, and then move them to a wire rack to cool completely.

8. To make the buttercream, in a large bowl, beat the unsalted butter until creamy and smooth.

9. Slowly incorporate the powdered sugar, cocoa powder, and salt, mixing on low speed until well combined. Then, mix on high speed for 2 minutes.

10. Incorporate the vanilla extract and the heavy cream, beating at high speed until the frosting is light and fluffy. Pipe or spread the buttercream onto the cooled cupcakes.