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Chocolate Cupcakes with Chocolate Buttercream Frosting Recipe

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4.1 from 9 reviews

Delight in these moist and rich Chocolate Cupcakes topped with a luscious Chocolate Buttercream Frosting. Perfectly balanced with a deep cocoa flavor and silky smooth frosting, these cupcakes make an ideal treat for any occasion.

Ingredients

Cupcakes

  • 2 cups Granulated sugar
  • 1 ¾ cup All-purpose flour
  • ¾ cup Cocoa powder
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Salt
  • 2 large Eggs
  • 1 cup Milk (preferably whole milk)
  • ½ cup Vegetable oil
  • 2 tsp Vanilla extract
  • 1 cup Boiling water

Chocolate Buttercream Frosting

  • 1 cup Butter (unsalted, room temperature – 2 sticks)
  • 2 cups Powdered sugar
  • 1 cup Semi-sweet chocolate chip morsels (melted and cooled)
  • 1 tsp Vanilla extract
  • A pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line cupcake or muffin pans with liners to prepare for baking.
  2. Mix Dry Ingredients: In the bowl of your stand mixer or using a hand mixer, combine granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
  3. Add Wet Ingredients: To the dry mixture, add eggs, milk, vegetable oil, and vanilla extract. Beat the mixture for about one minute until smooth and combined.
  4. Incorporate Boiling Water: Slowly add boiling water to the batter while continuing to mix. Beat until the batter is smooth but do not overbeat. Note that the batter will be very runny, which is normal.
  5. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each a little more than half full.
  6. Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cupcakes: Remove the cupcakes from the oven and place them on a cooling rack. Allow them to cool completely before frosting.
  8. Prepare Frosting - Melt Chocolate: Melt the semi-sweet chocolate chip morsels in the microwave and let them cool to room temperature.
  9. Make Buttercream Base: Place the room temperature butter in the mixer bowl and beat on medium speed until light and creamy.
  10. Add Powdered Sugar: Gradually add powdered sugar in batches, continuing to mix until the frosting is smooth and silky, about 4-5 minutes.
  11. Add Flavor and Chocolate: Add vanilla extract and a pinch of salt to the frosting. Slowly pour in the melted chocolate and beat until the frosting is well combined and smooth.
  12. Frost Cupcakes: Once the cupcakes have fully cooled, frost them generously with the chocolate buttercream frosting.

Notes

  • Be careful not to overbeat the cupcake batter as it can affect the texture.
  • The runny consistency of the batter is normal and results in moist cupcakes.
  • You can substitute vegetable oil with melted coconut oil or another neutral oil if preferred.
  • Use room temperature butter for the frosting to ensure a smooth consistency.
  • If frosting is too soft, refrigerate briefly before applying to cupcakes.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Find it online: https://cookedbygrace.com/chocolate-cupcakes-with-chocolate-buttercream-frosting-recipe/