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Chocolate Cupcakes with Rich Cocoa Frosting Recipe

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4 from 11 reviews

Deliciously rich and moist chocolate cupcakes topped with a creamy, smooth chocolate frosting. Perfect for any celebration or as a delightful treat, these cupcakes are made with basic pantry ingredients and come together quickly with simple mixing and baking steps.

Ingredients

Cupcakes

  • 1 cup all-purpose flour (141g)
  • 1 cup granulated sugar (200g)
  • ½ cup natural unsweetened cocoa powder (50g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg (room temperature)
  • ½ cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup very hot water

Chocolate Frosting

  • 1 cup salted butter (softened)
  • ⅔ cup natural unsweetened cocoa powder
  • 4 cups powdered sugar
  • 4–6 tablespoons heavy cream or whole milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Heat the oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In another bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth.
  4. Combine Wet and Dry Ingredients: Add the wet ingredients into the dry ingredients and mix using a stand mixer until just combined.
  5. Add Hot Water: Slowly add the very hot water to the batter while mixing again. Scrape down the sides of the bowl to ensure uniform mixing. The batter will be thin at this stage.
  6. Fill and Bake: Fill cupcake liners only halfway full with batter. Bake in the preheated oven for 18 to 21 minutes, or until the tops spring back when gently touched or a toothpick inserted comes out with a few moist crumbs.
  7. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before applying frosting.
  8. Make Frosting: Using a stand mixer with a whisk attachment or a hand mixer, cream the softened butter and cocoa powder together until smooth and fluffy.
  9. Add Powdered Sugar and Flavoring: Add half of the powdered sugar and mix on medium speed until combined, then add the remaining powdered sugar along with vanilla extract and a pinch of salt. Mix thoroughly, scraping the sides as needed.
  10. Adjust Consistency: Add heavy cream or whole milk in 1 to 2 tablespoon increments, mixing well after each addition until the frosting reaches a creamy, spreadable or pipeable consistency that holds its shape.
  11. Frost Cupcakes: Transfer the frosting to a decorative piping bag and pipe swirls onto the cooled cupcakes for a beautiful finish.

Notes

  • Make sure all refrigerated ingredients like egg and buttermilk are at room temperature for a smoother batter.
  • Do not overfill cupcake liners to avoid spillage during baking.
  • Use very hot water to help bloom the cocoa powder, intensifying the chocolate flavor.
  • If you prefer a less sweet frosting, reduce the powdered sugar slightly to taste.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Find it online: https://bitezly.com/chocolate-cupcakes-with-rich-cocoa-frosting-recipe/