Name: Chocolate Cupcake Recipe with Chocolate Buttercream Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1/2 cup dutch processed cocoa powder; 1 teaspoon instant coffee or espresso powder; 1/2 cup boiling water; 2 large eggs, room temperature; 1 1/4 cups granulated sugar; 1/3 cup vegetable oil; 1/2 cup buttermilk; 2 teaspoons vanilla extract; 1 cup all-purpose flour, spooned and leveled; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3 cups powdered sugar, sifted; 1 cup dutch processed cocoa powder, sifted; 3/4 cup unsalted butter, at room temperature; 1/2 cup whole milk; Sprinkles or semi-sweet chocolate curls

Moist, tender, and loaded with deep chocolate flavor, this Chocolate Cupcake Recipe with Chocolate Buttercream is my absolute go-to whenever I want to make a crowd-pleasing treat for friends, family, or, let’s be honest, myself! Imagine a rich, decadent cupcake topped with a cloud of creamy chocolate buttercream frosting – every bite is pure bliss. Whether you’re celebrating something special or just craving the comfort of homemade chocolatey goodness, these cupcakes shine with their perfect texture and foolproof results.

Chocolate Cupcake Recipe with Chocolate Buttercream Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how pantry-friendly the lineup is! Each ingredient plays its part to create the dreamy chocolate flavor, plush crumb, and swoon-worthy buttercream topping. Here’s what you’ll need and a tip for getting the most from each element:

Dutch processed cocoa powder: Provides intense chocolatey depth and a gorgeous dark hue.
Instant coffee or espresso powder: Intensifies the chocolate flavor without tasting like coffee (totally optional if caffeine isn’t your thing).
Boiling water: Blooms the cocoa and coffee for maximum richness.
Large eggs (room temperature): Bind everything together and help the cupcakes rise beautifully.
Granulated sugar: Sweetens and keeps the crumb tender.
Vegetable oil: Ensures the cupcakes stay moist and soft, even days later.
Buttermilk: Adds a lovely tang and makes for an ultra-tender crumb.
Vanilla extract: Rounds out the chocolate flavor with gentle warmth.
All-purpose flour: The foundation – make sure to spoon and level for accuracy.
Baking soda & baking powder: Our leaveners; these give the cupcakes their lift and airiness.
Salt: Just enough to balance the sweetness and sharpen the chocolate flavor.
Powdered sugar (for frosting): Sifted for smooth, lump-free buttercream.
More Dutch processed cocoa powder (for frosting): Adds chocolatey punch and that irresistible frosting color.
Unsalted butter (for frosting): Softened to room temperature for creamy, dreamy pipes and swirls.
Whole milk (for frosting): Adjusts the consistency of the buttercream to absolute perfection.
Sprinkles or semi-sweet chocolate curls: For decoration and that final touch of fun.

How to Make Chocolate Cupcake Recipe with Chocolate Buttercream

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F and lining a standard muffin pan with 12 cupcake liners—don’t skip the liners, as they make cleanup a snap and keep your cupcakes looking professional. Set aside and get ready to bake!

Step 2: Make the Chocolate Paste

In a small bowl, whisk together the Dutch processed cocoa powder, instant coffee or espresso powder, and boiling water until totally smooth. This “blooming” step draws out all the complex chocolate notes—let the mixture cool while you prep the rest.

Step 3: Combine the Wet Ingredients

In a separate large mixing bowl, blend the eggs, granulated sugar, vegetable oil, buttermilk, and vanilla extract. Whisk until smooth and fully combined—about 1 to 2 minutes is plenty! This mix is the backbone for moist, flavorful cupcakes.

Step 4: Add the Chocolate Paste

Pour your cooled chocolate paste into the wet mixture and whisk again until completely incorporated, turning the batter a rich, dark brown. The aroma right now is already irresistible!

Step 5: Incorporate the Dry Ingredients

Sift together the flour, baking soda, baking powder, and salt, then gently fold them into the wet batter with a rubber spatula. The batter will look runny—don’t worry, this is exactly how it should be for a tender crumb.

Step 6: Fill and Bake

Evenly divide the batter among the cupcake liners, filling each about three-quarters full. Place the pan in the center rack of your preheated oven and bake for 18 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back to a light touch. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.

Step 7: Make the Chocolate Buttercream Frosting

In a large bowl (a stand mixer works wonders here!), combine the sifted powdered sugar, sifted cocoa powder, and softened unsalted butter. Beat on low until the butter is dispersed, then slowly drizzle in the milk. Once smooth, crank up to medium-high and whip until the buttercream is light, creamy, and luscious—about 4 to 5 minutes.

Step 8: Frost and Decorate

Once cupcakes are completely cool, pipe generous swirls of buttercream on top. Grab your favorite sprinkles or chocolate curls and scatter them over each swirl for that bakery-fresh look. Every cupcake will feel like an edible work of art!

How to Serve Chocolate Cupcake Recipe with Chocolate Buttercream

Garnishes

For a picture-perfect finish, crown each cupcake with a pinch of sprinkles or a handful of chocolate curls. A light dusting of cocoa powder or a single chocolate-covered espresso bean is always a winner, too! These little touches add color and a professional flair to every cupcake.

Side Dishes

If you’re making these for a party or special gathering, serve them with a cold glass of milk or a mug of rich hot cocoa. Strawberries or a tangy fruit salad balance the richness nicely, and for adults, a cup of strong coffee makes an impeccable pairing with the Chocolate Cupcake Recipe with Chocolate Buttercream.

Creative Ways to Present

Use a tiered cake stand for dramatic height, or nestle individual cupcakes in pretty cupcake wrappers for gifts. For birthdays and events, try arranging them in a number or shape, or set up a DIY decorating station where guests can add their own sprinkles and toppings. These cupcakes make any celebration feel extra special!

Make Ahead and Storage

Storing Leftovers

Unfrosted cupcakes will stay fresh for up to 2 days at room temp in an airtight container, or 3 to 5 days in the fridge. Once frosted, they’ll keep beautifully in the refrigerator for several days—just let them come to room temperature before serving for the softest crumb and creamiest buttercream.

Freezing

These cupcakes freeze like a dream. Once completely cooled (and ideally, unfrosted), pop them into a freezer-safe container for up to 2 months. Thaw overnight in the fridge or on the counter, then frost as usual. Even the frosting can be frozen: just whip again after thawing for that just-made texture.

Reheating

To refresh chilled or thawed cupcakes, a quick 10-second zap in the microwave helps revive a plush crumb. Just be careful: if they’re frosted, keep an eye out so the buttercream doesn’t melt. For best texture, let them come to room temp naturally if you have the time.

FAQs

Can I make this Chocolate Cupcake Recipe with Chocolate Buttercream without coffee?

Absolutely! The coffee simply enhances the chocolate notes and doesn’t leave a coffee taste behind. If you’re sensitive to caffeine or making these for kids, feel free to skip it—the cupcakes will still be deeply chocolatey and delicious.

What can I use instead of buttermilk?

No buttermilk? No problem! You can make a quick substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup whole milk, letting it sit for 5 minutes before using in the recipe. This little trick makes sure your cupcakes stay soft and tender!

How do I know when the cupcakes are done?

Look for the cupcakes to spring back lightly when touched, and stick a toothpick into the center—it should come out clean or with just a few moist crumbs. Avoid overbaking so your Chocolate Cupcake Recipe with Chocolate Buttercream turns out super moist.

Can I prepare the buttercream in advance?

Yes, you can! Make the chocolate buttercream up to 2 days ahead and store it in the refrigerator. When ready to use, let it come to room temp and whip again briefly to bring back its fluffy, dreamy consistency.

Why is my buttercream too thick or too thin?

Buttercream texture depends on both temperature and ratio. If it’s too thick, add milk a teaspoon at a time until it loosens. If too runny, add sifted powdered sugar a tablespoon at a time. Room temperature butter works best for a creamy, pipeable frosting.

Final Thoughts

If you’re looking to impress with a treat that always turns out moist, rich, and next-level chocolatey, this Chocolate Cupcake Recipe with Chocolate Buttercream is calling your name! Bake a batch, share them around, and watch every morsel disappear with smiles and happy sighs. You’ll be reaching for this recipe again and again—it’s simply irresistible.