Chocolate cupcakes with a sweet and delicious chocolate buttercream frosting and a short video tutorial on how to frost cupcakes like a pro!
It’s the final day of my “Back to Basics” week where I’ve shared a few of my favorite “basic” recipes–those recipes that everyone should have in their recipe box! (For example, these Perfect Chocolate Chip Cookies, and my favorite Blueberry Muffins.)
But don’t worry, I saved the best for last! Chocolate Cupcakes with Chocolate Buttercream Frosting! A classic treat that everybody loves, and this homemade recipe is killer! I don’t know how you like your cupcakes, but I like mine to have a 2:1 frosting/cupcakes ratio 🙂 .
Although I love a great moist and delicious homemade chocolate cupcake, the frosting is my favorite part. And this chocolate buttercream does not disappoint!
Now people always ask how to get that perfect swirl. The tip I used for these cupcakes is my favorite! It’s a Wilton 1M.
And since I really love ya’ll I’ll share my SUPER amateur video on how to frost cupcakes. Haha! I made it when I was 9 months pregnant and it’s seriously embarrassing and terrible quality, BUT, I talk about my three favorite decorating tips and show how to frost cupcakes with them!
Like I said, totally amateur video and completely embarrassing of myself! But hopefully it was helpful!
How to make ahead and store the cupcakes and frosting:
The cupcakes and the chocolate buttercream frosting can both be made ahead of time. Allow the cupcakes to cool completely, and then store them in a ziplock freezer bag. Freeze for up to one month. I like to frost the cupcakes when they are frozen because they’re easier to frost.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you’re ready to frost your cake to allow it to come to room temperature
Tips for perfect chocolate cupcakes with chocolate buttercream frosting:
Use room temperature ingredients, particularly eggs.
Eggs at room temperature (as opposed to cold from the fridge) are fluffier and will emulsify in the batter better, which will also help the cupcakes rise properly. A trick for bringing eggs to room temperature quickly is to run hot water over them for one minute, or let them sit in a bowl of warm water for 5 minutes.
Freeze your cupcakes before frosting them.
Frosting cupcakes is so much easier when they are frozen. Cupcakes thaw quickly so even if you want to serve them soon after frosting, this shouldn’t be an issue!
Consider trying these popular cupcake recipes:
- German Chocolate Cupcakes
- Chocolate Cupcakes with Oreo Cream Frosting
- Homemade Funfetti Cupcakes
- Caramel Filled Chocolate Cupcakes
- Reese’s Peanut Butter Cupcakes
- Pumpkin Cupcakes with Cinnamon Cream Frosting
Chocolate Cupcakes with Chocolate Buttercream Frosting
For the cupcakes
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup butter , melted
- 1/3 cup oil (vegetable or canola oil)
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1/2 cup heavy whipping cream
- 1 3/4 cups all-purpose flour
For the Frosting
- 1 cup butter , softened
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 Tablespoon milk
- 2-3 cups powdered sugar
- Preheat oven to 350 degrees F. Prepare muffin tins with 24 paper liners.
- In large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes.
- Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined.
- Stir in eggs and eggs yolks, mixing after each addition, just until combined. Blend in cocoa mixture and then blend in heavy cream. Slowly mix in flour and stir until combined.
- Divide batter evenly among the 24 muffin cups, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until toothpick inserted into center comes out clean. Remove from oven and let cool for a few minutes before transferring to wire rack to cool.
For the Frosting
- Beat butter for two minutes. Add vanilla extract, cocoa powder and milk and beat again until smooth. Slowly add powdered sugar until you reach your desired frosting consistency.
- Pipe frosting onto cooled cupcakes and top with sprinkles!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.