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4.8 from 66 votes

Chocolate Cupcakes with Chocolate Buttercream Frosting

These simple Chocolate Cupcakes are perfect in flavor and texture, paired with chocolate buttercream frosting and a short video tutorial on how to frost cupcakes like a pro!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24
Calories: 295 kcal
Course: Dessert
Cuisine: American

Ingredients

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 evaporated milk or half & half or heavy cream
  • 1 3/4 cups all-purpose flour
For the Buttercream Frosting:
  • 1 cup butter , softened
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 Tablespoon milk
  • 2-3 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Prepare muffin tins with 24 paper liners.
  2. 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.
  3. Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Add eggs and eggs yolks, mixing after each addition, just until combined.
  4. Stir in cocoa mixture and then milk. Slowly mix in flour and stir until combined.
  5. Divide batter evenly among the 24 muffin cups, filling each cup about 2/3 full. 
  6. 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:
  1. 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.
  2. Pipe frosting onto cooled cupcakes and top with sprinkles!

Notes

  • To make ahead: 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.
  • To freeze: 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 an hour or two after frosting, it shouldn't be an issue. You could also freeze frosted cupcakes, but I suggest flash-freezing them on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Nutrition Information

Calories 295kcal (15%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 68mg (23%) Sodium 230mg (10%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 470IU (9%) Calcium 18mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 295

% Daily Value*

Calories 295kcal 15%
Carbohydrates 34g 11%
Protein 2g 4%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 68mg 23%
Sodium 230mg 10%
Potassium 86mg 2%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 470IU 9%
Calcium 18mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.