Chocolate cupcakes with chocolate frosting are a classic homemade recipe you’ll love making for any occasion! This recipe is easy and delicious.

Let’s be honest – I think we all know the deal with chocolate. There are some weirdos that don’t love it (kidding but also not), but most people are obsessed.

That’s because chocolate doesn’t just taste good. It makes us feel good.

“Chocolate contains chemicals like tryptophan which the brain uses to produce serotonin, the neurotransmitter and hormone responsible for feelings of happiness and joy.”
–Redstone Foods

Chocolate lifts us up when we’re down, relieves a little bit of the awfulness of our monthly visitors, and (through the caffeine) can even make us feel more productive.

To celebrate all that chocolate does for us – and because I’ve been baking a lot of cupcakes lately – I decided to share a recipe for one of the most basic baked goods.

Chocolate cupcakes with chocolate frosting.

These cupcakes are light and fluffy, with just the right amount of sweetness. They have a deep cocoa flavor, and the added coffee really make the chocolate pop.

They’re baked just right, so they rise into this beautifully rounded dome – no peaks or flat tops here. The cupcakes are also topped with creamy and smooth icing for a double chocolate “whammy” you’re going to love.

Here’s what you’re going to need for these chocolate cupcakes and frosting.

Cupcakes

1 1/2 cups brown sugar
2 3/4 cups sifted flour
1 teaspoon baking powder
1/3 cup sifted cocoa powder
2/3 cup buttermilk
6 Tablespoons vegetable oil
1/4 cup of Greek yogurt (no sugar added)
3 small eggs
1/4 cup hot coffee

Chocolate Buttercream

1/3 cup cocoa powder
225 g or 7.7 oz softened butter
5 cups sifted powdered sugar
1/4 teaspoon salt
2 Tablespoons whipping cream

Tips and Thoughts for This Recipe

The frosting shouldn’t be too soft because you don’t want it to fall down the sides. You want it a bit thick and spongy, so you can pipe a nice flower or design on top of your cupcakes and it will stay.

Frost the cupcakes using a star tip. Start at the center and rotate them a bit and continue squeezing, lift for a nice tip. You can also start at the center, and move towards the edge creating a nice flower design.

If you like loads of chocolate, be sure to check out our chocolate cheesecake or chocolate donuts!

Cupcakes topped with buttercream need to be stored in the fridge and can last for 3-5 days refrigerated.

You can also freeze them for up to three months. Store in a rigid container, then bring out and let rise to room temperature after freezing.

Wouldn’t these be awesome at a bake sale? I think so. Get the printable recipe for these delicious baked goodies below:

chocolate cupcakes with chocolate buttercream frosting

Chocolate Cupcakes with Chocolate Frosting

This cupcake recipe is a classic that never gets old. Here's simple instructions to whip up some moist and decadent chocolate cupcakes along with a rich chocolate buttercream icing.

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Prep Time: 20

Cook Time: 18

Total Time: 38

Servings: – 18 cupcakes

Ingredients

Cupcakes

1 1/2 cups brown sugar
2 3/4 cups all-purpose flour sifted
1 teaspoon baking powder
1/3 cup unsweetened cocoa powder sifted
2/3 cup buttermilk
6 Tablespoons vegetable oil
1/4 cup Greek yogurt no sugar added
3 eggs small
1/4 cup hot coffee

Chocolate Buttercream

1/3 cup unsweetened cocoa powder
7.7 oz butter softened
5 cups powdered sugar sifted
1/4 teaspoon salt
2 Tablespoons whipping cream

Instructions

[mv_schema_meta name="Preheat the Oven"]Preheat the oven to 350F. Add papers to a cupcake tin.
[mv_schema_meta name="Sift Together Dry Ingredients"]In a medium bowl mix all of the dry ingredients. Make sure they are sifted except for the sugar. Whisk until combined.
[mv_schema_meta name="Combine Wet Ingredients"]In a standing mixer, add the eggs, buttermilk, vanilla, oil, and Greek yogurt. Whisk until combined. Add the coffee at the end.
[mv_schema_meta name="Combine Wet and Dry Ingredients"]Add the dry ingredients into the wet ingredients and mix until combined. Try not to over mix. Make sure you constantly remove what is left on the sides with a spatula.
[mv_schema_meta name="Add Batter to Liners"]Pour the batter into a piping bag, and pipe some of it into each of the papers in the cupcake tins. Fill up to 2/3 full.
[mv_schema_meta name="Bake the Cupcakes"]Place in the oven and bake for 15 to 18 minutes, or until you press the middle with your finger and it pushes back. Remove to cool completely.
[mv_schema_meta name="Cream Icing Ingredients"]Cream the butter with the vanilla, salt, and cocoa powder in a stand mixing bowl.
[mv_schema_meta name="Add in Powdered Sugar"]Add the powdered sugar in two parts. Mix until combined. Make sure you scrape off the sides and bottom to make sure you’ve got all of the butter and sugar perfectly mixed.
[mv_schema_meta name="Mix in Whipping Cream"]Little by little, begin to add the whipping cream. One tablespoon at a time until you have reached the consistency you would like.
[mv_schema_meta name="Add Frosting to a Piping Bag"]Add your buttercream to your piping bag with the tip of your choice.
[mv_schema_meta name="Frost the Cupcakes"]Swirl the buttercream onto each of your cupcakes. Let set before serving.