Description

These chocolate cupcakes are rich, moist, and incredibly delicious, topped with a smooth and creamy cocoa buttercream frosting. Perfect for any celebration or a decadent treat, this recipe yields 24 cupcakes that combine the perfect balance of chocolate flavor and fluffy texture.

Ingredients

Scale

Cupcake Batter

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup warm water
1/4 cup vegetable oil
1 teaspoon vanilla extract

Cocoa Buttercream Frosting

1 1/2 cups butter (softened)
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3–4 cups powdered sugar

Instructions

Preheat the oven and prepare muffin tins: Set your oven to 325°F (163°C). Line your muffin tins with cupcake liners. Since this recipe makes 24 cupcakes, you may need to bake in batches if you only have one muffin tin.
Mix dry ingredients: In a stand mixer fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt on low speed until all dry ingredients are evenly mixed.
Add wet ingredients: Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined, about 2 minutes. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients thoroughly.
Fill cupcake liners: Spoon the batter into each cupcake liner, filling them approximately two-thirds full to allow room for rising.
Bake the cupcakes: Place the muffin tins in the preheated oven and bake for 20 to 22 minutes. To check doneness, insert a toothpick into the center of a cupcake; it should come out clean. Once baked, remove from oven and cool the cupcakes completely on a wire rack.
Prepare the frosting: In a large bowl, use a hand mixer to beat the softened butter until fluffy and pale. Add the unsweetened cocoa powder and vanilla extract, continuing to beat until combined. Gradually beat in powdered sugar, one cup at a time, mixing well after each addition until the frosting reaches your desired sweetness and consistency.
Frost the cupcakes: Transfer the frosting to a piping bag for neat application. Pipe the frosting onto the completely cooled cupcakes, decorating as desired.

Notes

Ensure the cupcakes are fully cooled before frosting to prevent melting or sliding of the buttercream.
You can substitute vegetable oil with canola oil or melted coconut oil if desired.
If buttermilk is not available, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cupcakes, homemade cupcakes, chocolate frosting, buttercream frosting, party cupcakes, moist chocolate cupcakes