Chocolate Cupcakes with Chocolate Frosting

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.

Tips for Making Delicious Cupcakes

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom.

Use the Best Ingredients

Use high quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, high quality cocoa powder, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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:

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If you enjoyed this recipe, please let me know in the comments! I’d also love for you to check out these other cupcake posts:

Autumn Owls • Beach Themed • Boston Cream • Cadbury Mini Egg • Candy Corn • Chocolate Cherry • Chocolate Zucchini • Churro • Cookie Monster • Gingerbread • Honey • Hot Cocoa • Jam Filled • Matcha • Pineapple Carrot Cake • Pumpkin • Snickers • Strawberry Nutella