Chocolate Cupcakes with Chocolate Buttercream Frosting

We are celebrating our blog anniversary with these classic Chocolate Cupcakes with Chocolate Buttercream Frosting! All you need is one bowl and pantry staple ingredients. Oh, and it’s super quick to mix up, extra chocolate-y, and so delicious! That’s pretty much all you need to sum up these amazing cupcakes. Made using your favorite chocolate chips melted and mixed into a super simple cupcake batter, baked to perfection, and topped with the silkiest chocolate buttercream frosting. It’s SO good. Finish with sprinkles to add a little color to these seriously chocolate-y cupcakes and enjoy. Perfect for (blog) anniversaries, birthday’s, the weekend, holidays… whatever you’re celebrating, these cupcakes will be absolutely amazing!

chocolate cupcake on white plates with sprinkles, a sparkler, and more cupcakes behind

About The Recipe

Oh. My. Gosh.

Can believe tomorrow is officially our blog anniversary? We have been doing this for two whole years and… wow, have things changed.

In the last two years, we have seen some serious changes on our blog! From a new brand message, to ideas changing, to a whole new name. It’s crazy how much has changed even since our last anniversary.

The only thing that hasn’t changed? Delicious recipes and our love for chocolate!

That’s why we are using today as the perfect excuse to bake up these ah-mazing double chocolate cupcakes.

three cupcakes on a marble board

A perfectly moist chocolate-y cupcake topped with the smoothest, silkiest, decedent chocolate buttercream frosting… I’m just drooling at the thought.

And they taste just as good as they sound and look!

Oh, and they only need one bowl to mix them up. It’s super easy and perfect for any occasion.

Top them with sprinkles for a little extra added cuteness and you’ll have a cupcake that everyone will adore!

Because, let’s be honest, life is too short not to enjoy a delicious chocolate cupcake every once in a while.

a cupcake on three plates with more cupcakes behind and sprinkles

Equipment Needed

  • Mixing Bowl
  • A Whisk
  • Cupcake Papers
  • Muffin Pan
  • A Large Cookie Scoop
  • A Mixer

Ingredients

For The Cupcakes:

  • Chocolate Chips
  • Butter
  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
sugar, flower, butter, salt, baking soda, baking powder, chocolate, vanilla, eggs, and milk on a counter

For The Frosting:

  • Powdered Sugar
  • Cocoa Powder
  • Butter
  • Milk
  • Vanilla
butter, milk, vanilla, cocoa powder, and powdered sugar on a counter

Instructions

Place the butter and chocolate chips into a small pot and melt over a low heat until smooth and all the chocolate is melted. Set aside.

In a large bowl, combine the flour, baking powder, baking soda, and salt.

Pour in the milk and eggs into the dry ingredients. Mix.

Stir in the melted chocolate from earlier.

Now, add in the vanilla.

Using a large cookie scoop, spoon in the cupcake batter into a line muffin pan. Bake the cupcakes at 350 for 15 minutes, or until they test done.

While the cupcakes cool, let’s make the frosting! Whisk together the powdered sugar and cocoa powder. Set aside.

In a mixer, cream the butter.

Add the powdered sugar mixture alternately with milk. Make sure you begin and end with the powdered sugar mixture.

Stir in the vanila.

Now, pipe (or spread) the frosting onto the cupcakes!

two cupcakes on a marble serving board with cupcakes on a cake plate and a glass of milk

How To Store

The best way to store these cupcakes is to forgo the frosting and place the cupcakes into a sealable bag and set in the freezer until you need them. Of course, if they are already frosted, you can easily keep them in a container and store in the fridge for 4-5 days. The frosting will dry out and the cupcakes might as well so, keep that in mind!

But, you can easily make up the cupcakes a few days ahead of time and make the frosting whenever you will actually need them.

To thaw, you can set them out on the counter for a few hours and let them come to room temperature.

I don’t recommend putting the frosted cupcake into the microwave because of the frosting. Luckily, these cupcakes taste just as good cold as they do freshly baked!

chocolate cupcake with rainbow sprinkles and a sparkler

Expert Tips

  • Don’t over-mix the batter.
  • Make sure to sift the powdered sugar!
  • You can make the cupcakes ahead of time.
  • You may need to refrigerate the buttercream in-between frosting the cupcakes.
  • Don’t over fill the cupcake liners. About 3/4 of the way full is perfect.

When you make these Chocolate Cupcakes with Chocolate Buttercream Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

chocolate cupcake on white plates with sprinkles, a sparkler, and more cupcakes behind

Chocolate Cupcakes with Chocolate Buttercream Frosting

Traci
Decedent, easy to make, and SO delicious. These classic Chocolate Cupcakes with Chocolate Buttercream Frosting are a chocolate lovers dream!
4.8 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Assembly Time 20 mins
Total Time 55 mins
Course Cakes and Cupcakes
Cuisine American
Servings 27
Calories 471 kcal

Ingredients
 

Chocolate Cupcakes

  • 1 ½ cups semi-sweet chocolate
  • ¾ cup unsalted butter
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1 ¾ cups sugar
  • 3 large eggs
  • 1 ½ cups buttermilk
  • 2 teaspoons vanilla

Chocolate Buttercream Frosting

  • 8 cups powdered sugar, sifted
  • 2 cups cocoa powder, sifted
  • 1 ½ cups salted butter
  • 1 ⅓ cups milk
  • 4 teaspoons vanilla

Instructions

Cupcakes

  • Preheat oven to 350 degrees.
  • Line muffin tins with baking cups, or spray with baking spray.
  • Place chocolate and butter in a saucepan.
  • Heat over low heat, stirring constantly, until both butter and chocolate are melted and mixture is smooth. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda, and sugar.
  • Add eggs and buttermilk.
  • Whisk until combined.
  • Stir in chocolate mixture and vanilla.
  • Spoon into prepared muffin pans.
  • Bake for 15 minutes, or until cupcakes test done.

Frosting

  • In a large bowl, whisk together powdered sugar and cocoa powder. Set aside.
  • In the bowl of a stand mixer, beat the butter until smooth.
  • Add powdered sugar mixture alternatively with milk.
  • Beat until fluffy.
  • Stir in vanilla.

Notes

Expert Tips:
  • Don't over-mix the batter.
  • Make sure to sift the powdered sugar!
  • You can make the cupcakes ahead of time.
  • You may need to refrigerate the buttercream in-between frosting the cupcakes.
  • Don't over fill the cupcake liners. About 3/4 of the way full is perfect.

Nutrition

Serving: 1Calories: 471kcalCarbohydrates: 69gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 284mgPotassium: 215mgFiber: 3gSugar: 53gVitamin A: 546IUCalcium: 79mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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