Chocolate Frosted Cupcakes

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5 from 6 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

These Chocolate Frosted Cupcakes are sure to hit the spot every time. This recipe creates one of the best moist Chocolate Cupcake you’ll find!

 Chocolate Frosted Cupcakes

Chocolate frosted Cupcakes are always a crowd favorite and your family will not be disappointed. You have to try making these Double Chocolate Cupcakes, they melt in your mouth! Perfect to give to your loved ones on February 14th. For more easy dessert recipes check out this link!


MORE CHOCOLATE RECIPES YOU MIGHT LIKE

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What We Love About This Recipe

  • 30 Minute Dessert: This dessert recipe can be make in a total of 30 minutes, not bad for chocolate cupcakes from scratch!
  • Family Friendly: Everyone will love these double chocolate cupcakes, these are the perfect balance of sweet, rich, and decadent.
  • Perfect For Birthdays: Whether you are throwing a birthday party and want to have plenty of dessert for your guests or if you want to make these for your kids to bring to school for birthday, this recipe is perfect!
A batch of  Chocolate Frosted Cupcakes.

Ingredient Notes

  • Flour: For this recipe, you will want to use All-Purpose Flour, using another kind of flour such as cake flour will change the texture.
  • Cocoa Powder: You can use either 100% unsweetened cocoa powder or dutch processed, however dutch processed will not have the same rich, decadent chocolatey flavor as use the 100% cocoa powder. (Cocoa powder will be needed for both the cupcake base and the frosting.
  • Salt: You will need salt for both the frosting and cupcake base.
  • Vanilla Extract: Both cupcake base and frosting will need a teaspoon of vanilla.
  • Vegetable Oil: The oil will help to ensure these will be perfectly moist cupcakes.
  • Buttermilk: For these double chocolate cupcakes, you will need buttermilk, if do not have buttermilk, you can make your own substitute with whole milk and lemon juice.
  • Boiling Water: You will need to pour super hot, boiling water to your cupcake batter.
  • Butter: For these chocolate icing cupcakes, you will want to use soften unsalted butter, not melted butter.
  • Powdered Sugar: The powered sugar helped to create the base of the buttercream frosting.
  • Heavy Whipping Cream: This heavy whipping cream will help to give the chocolate frosting a whipped, fluffy texture.
  • White Sugar
  • Brown Sugar
  • Eggs
  • Baking Powder
  • Baking Soda
Flour, sugar, butter, vanilla and cocoa to make the cupcakes.

Equipment Needed

How to Make Chocolate Cupcakes with Frosting

These are the basic steps for making Chocolate Frosted Cupcakes. Please refer to the recipe card below for more detailed instructions.

Mongolian pork on plate
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Mixing the dry ingredients for the cupcakes. Then adding the wet.

STEP 1: GET YOUR CUPCAKE PAN READY

Start by preheating your oven to 350 degrees. While the oven is heating up, line 2 muffin tins with cupcake liners.

STEP 2: COMBINE THE DRY INGREDIENTS

In a small mixing bowl, combine together the flour, cocoa powder, baking soda, baking powder, and salt. Stir on medium speed until well combined and set aside.

STEP 3: BEAT TOGETHER DRY INGREDIENTS

In a large mixing bowl, beat brown sugar, white sugar, vanilla, and buttermilk together. Once sugars have dissolved, mix in eggs. Then you can start to add in your dry mixture to the wet ingredients and then add the boiling water and combine gently.

Combining all the ingredients and mixing.

STEP 4: FILL UP CUPCAKE PAN

Divide batter by pouring each cupcake 3/4 of the way in the muffin cups, giving the cupcakes some room to rise as they bake. Bake for 18-22 minutes until a toothpick comes out clean which indicates that it is ready. Cool on a wire rack.

STEP 5: MAKE YOUR CHOCOLATE ICING FOR CUPCAKES

For frosting mix at a low speed for by beating powdered sugar, butter, and cocoa powder together. Then add vanilla extract, heavy whipping cream, and salt to taste. This icing is great for yellow cupcakes too.

STEP 6: DECORATE CUPCAKES

Allow cupcakes to cool fully before decorating. Fill a piping bag and pipe frosting starting at the middle, going around the edges and the working your way up.

Finishing the batter and placing in the tin and the final cupcakes after baking.

Prep and Storage Tips for Chocolate Cupcakes Scratch Recipe

HOW TO MAKE THIS RECIPE AHEAD OF TIME

Make this chocolate cupcake recipe from scratch the night before you want to eat these. You can make both the frosting and cupcakes and then store cupcakes in an airtight container at room temperature and store frosting in the fridge and then assemble cupcakes with chocolate frosting the day of.

HOW TO STORE THIS RECIPE

Store any leftover cupcakes in airtight container in the fridge or counter, whichever you prefer but the fridge will help to keep the fudge chocolate cupcakes fresher for longer.

HOW TO FREEZE THIS RECIPE

To freeze this chocolate cake recipe, it is easiest to separately freeze the cocoa cupcakes from the frosting. You can store cupcakes in a freezer bag for up to 3 months in the freezer.

Frequently Asked Questions

HOW LONG IS CAKE GOOD FOR?

These cupcakes will be good for 3 to 4 days.

CAN YOU FREEZE CHOCOLATE CAKE?

Yes, you can freeze cake as soon as it has cooled completely for up to 3 months in the fridge. Thaw in the fridge overnight.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Yes this recipe is super easy to either half or double batch or even triple batch.

DOES CHOCOLATE CAKE NEED TO BE REFRIGDERATED?

No, you do not need to put chocolate cake in the fridge.

A cupcake cut in falf to show the tender middle.

Expert Tips for Making This Recipe

  • This Recipe Can be Doubled: If you are looking to make birthday chocolate cupcakes for your kids to take into school, you can easily double this recipe by proportionally increasing the ingredients.
  • Buttermilk Alternative: If you want to make this cupcake recipe but you do not have buttermilk on hand, you can also make your own by adding 1 tbsp of lemon juice to 1 cup of whole milk. Or use sour cream as an alternative.
  • Cool Before Decorating: Make you sure you allow the cupcakes to cool completely before frosting otherwise it will turn into a melty, sticky mess.
  • Mocha Cupcakes: To make mocha cupcakes, add in espresso powder to your batter and chocolate buttercream frosting. Adding espresso, also helps to enhance the chocolate flavor.
  • Decorate: Sprinkles, shaved chocolate or other fun candies can be used.

What to Serve with Chocolate Frosted Cupcakes

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Chocolate Frosted Cupcakes
5 from 6 votes

Chocolate Frosted Cupcakes

Yield: 14 cupcakes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
These Chocolate Frosted Cupcakes are sure to hit the spot every time. This is one of the best moist Chocolate Cupcake recipes you'll find!
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Ingredients

Cupcakes:

  • 1 cup All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/3 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Buttermilk
  • 2 Eggs, room temperature
  • 1/2 cup Boiling Water

Frosting:

  • 1 cup Butter, softened at room temperature
  • 4-5 cups Powdered Icing Sugar
  • 1/2 cup Cocoa Powder, or more as desired
  • 2-3 Tablespoons Heavy Whipping Cream, or more as desired
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt, optional
  • Chocolate Sprinkles, as desired

Instructions

  • Preheat oven to 350F.
  • Line two muffin trays with 15 cupcake liners. Set aside.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  • In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.
  • Beat in the eggs, followed by the flour mixture.
  • Add the boiling water and carefully beat to combine.
  • Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
  • Bake for 18-22 minutes until an inserted toothpick comes out clean.
  • While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
  • Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
  • Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
  • Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
  • Garnish each cupcake with chocolate sprinkles.

Expert Tips

  • Recipe Can be Doubled: If you are looking to make birthday chocolate cupcakes for your kids to take into school, you can easily double this recipe by proportionally increasing the ingredients.
  • Buttermilk Alternative: If you want to make this cupcake recipe but you do not have buttermilk on hand, you can also make your own by adding 1 tbsp of lemon juice to 1 cup of whole milk.
  • Cool Before Decorating: Make you sure you allow the cupcakes to cool completely before frosting otherwise it will turn into a melty, sticky mess.
  • Mocha Cupcakes: To make mocha cupcakes, add in espresso powder to your batter and chocolate buttercream frosting. Adding espresso, also helps to enhance the chocolate flavor.

Estimated Nutritional Information

Calories: 374kcal | Carbohydrates: 59g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 149mg | Fiber: 2g | Sugar: 49g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American
Keyword: birthday cake, cake, chocolate, chocolate frosting, cupcake, whipped frosting

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