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!
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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 desserts made with box cake mix!
MORE CHOCOLATE RECIPES YOU MIGHT LIKE
Molten Chocolate Cake | Triple Chocolate Poke Cake | Microwave Chocolate Cake
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!
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.
- 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.
- 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.
Equipment Needed
- Mixing Bowls
- Measuring Cups
- Cupcake Pan
- Cupcake Liners
- Whisk or Electric Mixer
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.
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.
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. Here is a great tutorial on how to frost cupcakes the easy way.
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
These cupcakes will be good for 3 to 4 days.
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.
Yes this recipe is super easy to either half or double batch or even triple batch.
No, you do not need to put chocolate cake in the fridge.
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
- Homemade Vanilla Ice Cream
- Fresh Raspberries and Strawberries
- Vanilla Buttercream Frosting
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Chocolate Frosted Cupcakes
Equipment
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Ingredients
Cupcakes:
- 1 cup All-Purpose Flour
- ⅓ cup Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup White Sugar
- ¼ cup Brown Sugar
- ⅓ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- ½ cup Buttermilk
- 2 Eggs, room temperature
- ½ cup Boiling Water
Frosting:
- 1 cup Butter, softened at room temperature
- 4-5 cups Powdered Icing Sugar
- ½ cup Cocoa Powder, or more as desired
- 2-3 Tablespoons Heavy Whipping Cream, or more as desired
- 1 teaspoon Vanilla Extract
- ½ 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.
Christina’s Notes
- 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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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The perfect frosting recipe!!
Super yummy! We will definitely be making again!
This frosting is so fluffy and delicious! Wow! Thank you so much.