The recipe for these chocolate cupcakes with vanilla buttercream frosting is perfect for birthday parties! These cupcakes are easy to bake and frost.
These flavorful cupcakes are easily customizable for your creativity. Switch up the cupcake liners, play with food coloring in the frosting, and go wild with sprinkles or chocolate curls to match any party theme.
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Another easy moist chocolate cupcake recipe is this recipe for S'Mores Cupcakes; they have a crunchy graham cracker crust on the bottom of the liner and are topped with a delicious marshmallow buttercream frosting.
Chocolate Cupcake Ingredients
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- eggs, room temperature
- granulated sugar
- light brown sugar, packed
- vegetable oil
- vanilla extract
- buttermilk*
- hot water
- instant coffee granules (one teaspoon of espresso powder is a great substitute to use if you have it on hand)
Ingredients in Vanilla Buttercream Frosting
Vanilla buttercream is a delightful choice for these chocolate cupcakes. If you prefer chocolate buttercream frosting, simply melt 6 ounces of chocolate (chocolate bars work great for this) in a double boiler, let it cool, beat the butter into it, and then follow the rest of the recipe as usual.
- unsalted butter, softened
- shortening
- vanilla extract
- confectioners sugar
- milk
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To create a rich chocolate flavor, use instant coffee granules to enhance the chocolate flavor, and use room-temperature eggs to ensure fluffier cupcakes.
How to Make Chocolate Cupcakes
- Preheat oven to 350°F.
- Place 16 cupcake liners in two muffin pans.
- In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat room temperature eggs, granulated sugar, brown sugar, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients.
- Combine hot water and the two teaspoons of instant coffee until dissolved to create the hot coffee. Add to bowl.
- Add the buttermilk and stir the ingredients until just combined. Don't over-mix.
- Fill the cupcake liners about ¾ of the way full and bake in the oven for 14-16 minutes. Check the center of the cupcake with a toothpick to see if they're done. (The center will come out clean when done)
- Transfer the cupcakes to a wire rack to cool.
- Allow the cupcakes to cool completely before frosting.
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The secret ingredient for this chocolate cupcake recipe is coffee! It creates a great chocolate flavor and, in turn, creates the ultimate chocolate cupcakes.
The hot liquid is essential for dissolving either the instant coffee or the espresso powder before adding it to the chocolate cupcake batter.
Vanilla Buttercream Frosting instructions
This frosting recipe is easy to make using a hand mixer and is simple to pipe onto the cupcakes when it's thickened enough. This recipe makes enough frosting to pipe onto all the cupcakes for beautifully frosted treats. Beat together the softened butter and the shortening until creamy.
- Add in the vanilla.
- Beat in the powdered sugar, a little at a time. It will be crumbly.
- Add the ¼ cups of milk a little at a time until the desired creaminess is achieved. Add more if you want it creamier.
- Pipe onto cool cupcakes.
To garnish the cupcakes, add crystallized sugar, sprinkles, or chocolate curls to the tops of the cupcakes to suit the occasion. I used a 1M tip and a reusable piping bag to pipe the cupcakes and added chocolate curls for decoration.
See the recipe card for the full ingredient amounts and directions for making these easy chocolate cupcakes.
How to Substitute Buttermilk
Using buttermilk in this chocolate cupcake recipe makes the cupcakes moist and flavorful. If you don't have buttermilk on hand, you can easily create a substitute for the buttermilk using milk and lemon juice or white vinegar.
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If you don't have any buttermilk on hand, you can substitute it with milk and lemon juice. 1 cup of milk to 1 tablespoon of lemon juice. Stir and allow to sit for at least 3 minutes before removing the ¼ cup and adding it to the ingredients.
Making rich and moist chocolate cupcakes with homemade buttercream frosting is easy and even more delicious than store-bought cupcakes.
How to Store Chocolate Cupcakes
Store the cooled and frosted chocolate cupcakes in an airtight container, such as a cupcake carrier or another container tall enough not to smash the frosting.
The cupcakes will last for up to 3 days at room temperature and up to 5 days when stored in the refrigerator.
You can also freeze the cupcakes, frosted or unfrosted, for up to 3 months by placing them in a freezer-safe container. Allow them to thaw at room temperature before enjoying.
Chocolate Cupcakes Recipe FAQs
For the most moist and flavorful chocolate cupcakes, store them at room temperature for up to 3 days. If you want them to last longer, store them in the refrigerator for an extra day or two.
Yes! Cupcakes can easily be frozen for up to 3 months. Place them in a single layer in a freezer-safe container. Make sure to label and date your container.
Additionally, you can freeze both forested AND unfrosted cupcakes. Once you're ready to eat the cupcakes, allow them to come to room temperature before serving.
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Make sure to check out these amazing cupcake recipes!
Red Velvet Cupcakes - these moist cupcakes have a marshmallow cream filling and are topped with homemade cream cheese frosting.
Chocolate Cupcakes with Peanut Butter Buttercream - This flavorful combo of peanut butter and chocolate makes an excellent cupcake recipe for birthdays and celebrations.
📖 Recipe
Homemade Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 2 eggs - room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar - packed
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup buttermilk*
- ¼ cup hot water
- 2 teaspoons instant coffee granules
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Buttercream Frosting
- ¾ cup butter - softened
- ¾ cup shortening
- 2 teaspoons vanilla extract
- 6 cups confectioner's sugar
- ¼ cup milk - add a little at a time
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F
- Place 16 cupcake liners in muffin tins.
- In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat room temperature eggs, granulated sugar, brown sugar, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients.
- Combine hot water and the two teaspoons of instant coffee until dissolved. Add to bowl.
- Add the buttermilk and stir the ingredients until just combined. Don't over-mix.
- Fill the cupcake liners about ¾ of the way full and bake in the oven for 14-16 minutes. Check the center with a toothpick to see if they're done. (The center will come out clean)
- Allow the cupcakes to cool completely before frosting.
Vanilla Buttercream Frosting
- Beat together the softened butter and the shortening until creamy.
- Add in the vanilla.
- Beat in the powdered sugar, a little at a time. It will be crumbly.
- Add the ¼ cup of milk a little at a time until the desired creaminess is achieved. Add more if you want it creamier.
- Pipe onto cool cupcakes.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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