Chocolate Cupcakes with Chocolate Buttercream Frosting

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

Chocolate Cupcakes with Chocolate Buttercream Frosting

Decedent, easy to make, and SO delicious. These classic Chocolate Cupcakes with Chocolate Buttercream Frosting are a chocolate lovers dream!

Course: Cakes and Cupcakes

Cuisine: American

Prep Time: 20

Cook Time: 15

Assembly Time: 20

Total Time: 55

Servings: cupcakes

Calories: 471kcal

Ingredients

Chocolate Cupcakes

1½ cups semi-sweet chocolate
¾ cup unsalted butter
3 cups all purpose flour
1 teaspoon salt
1 Tablespoon baking powder
¾ teaspoon baking soda
1¾ cups granulated sugar
3 large eggs room temperature
1½ cups buttermilk room temperature
2 teaspoons vanilla extract

Chocolate Buttercream Frosting

8 cups powdered sugar sifted
2 cups cocoa powder sifted
1½ cups salted butter room temperature
1⅓ cups whole milk room temperature
4 teaspoons vanilla extract

Instructions

Cupcakes

Preheat oven to 350℉/177℃.
Line muffin pans with paper liners, or spray with baking spray.
Combine chocolate and butter in a microwave-safe bowl.
Heat in 15 second increments, stirring after each, until melted and 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.
Use a 3 Tablespoon scoop to portion batter in prepared pans.
Bake for 15 minutes, or until cupcakes test done.

Frosting

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

Notes

Substitutions:

To substitute salted butter for the unsalted in the cake, reduce the salt to ¾ teaspoon.
To substitute unsalted butter for the salted in the frosting, add ½ teaspoon salt.
These cupcake can be made gluten free by using a measure for measure (also known as 1:1 or cup for cup) gluten free flour.

Preparation Tips:

Before you start, make sure all your ingredients are at room temperature. This helps everything mix together smoothly and results in a more tender crumb.
Room temperature is about 70℉/21℃.
Don't over mix the batter. It can make your cupcakes tough.
Don’t skip the step of sifting your powdered sugar and cocoa powder—it makes all the difference in achieving that velvety texture.

Storing Your Cupcakes:

For best results, store unfrosted cupcakes in an airtight container at room temperature for 2-3 days or in the freezer for 2-3 months. Frosted cupcakes can be stored in the fridge for up to 5 days, but they may dry out slightly. If you’re making these ahead of time, freeze the cupcakes and frost them when you’re ready to serve.

Nutrition