Classic Moist Chocolate Cupcakes with Buttercream Frosting
These classic moist chocolate cupcakes topped with rich buttercream frosting are the ultimate dessert indulgence, combining deep cocoa flavor with creamy sweetness. Perfect for any celebration or craving, they’re easy to customize and guaranteed to please every crowd.
Ingredients
- 3/4 cup 94g all-purpose flour, measured by spooning and leveling
- 1/2 cup 41g unsweetened natural cocoa powder*
- 1 teaspoon espresso powder or instant espresso* optional, enhances chocolate flavor
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs brought to room temperature*
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g packed light brown sugar
- 1/3 cup 80ml vegetable oil, canola oil, or melted coconut oil
- 2 teaspoons pure vanilla extract
- 1/2 cup 120ml buttermilk, at room temperature*
- For Decorating:
- Chocolate buttercream frosting and sprinkles
Instructions
- Begin by preheating your oven to 350°F (177°C). Prepare a standard 12-cup muffin tin with paper liners. Since this recipe yields about 14 cupcakes, place two additional liners in a second pan. Set both pans aside.
- In a large mixing bowl, sift together the flour, cocoa powder, optional espresso powder, baking powder, baking soda, and salt until well combined. In a separate medium-sized bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until the mixture is completely smooth and uniform. Add half of this wet mixture to the dry ingredients, followed by half of the buttermilk. Whisk gently for a few seconds. Add the remaining wet ingredients and buttermilk, and stir just until the batter comes together. Be careful not to overmix. The batter should be quite thin.
- Carefully pour or spoon the batter into the prepared liners, filling each only halfway—this is crucial to prevent overflow or sunken centers. Bake for 18 to 21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Once baked, allow the cupcakes to cool completely before applying frosting.
- Once cooled, frost the cupcakes using chocolate buttercream. You can spread it with an offset spatula or use a piping tip such as the Wilton 1M for a decorative swirl. Store any leftover cupcakes tightly covered in the refrigerator for up to 3 days. For storing or transporting frosted cupcakes, a cupcake carrier is highly recommended.
Notes
Make-Ahead Tips:
You can prepare the cupcakes up to one day in advance. Simply store them tightly covered at room temperature and wait to frost them until the day you plan to serve. If you want to bake further in advance, the unfrosted cupcakes can be frozen for up to two months. When ready to use, thaw them overnight in the refrigerator and allow them to reach room temperature before adding frosting and serving. Recommended Tools:
To achieve the best results, you may want to have the following tools on hand: a standard 12-cup muffin pan, cupcake liners, sturdy glass mixing bowls, a reliable whisk, reusable or disposable piping bags, a Wilton 1M piping tip for beautiful swirls, an icing knife for smooth spreading, and a cupcake carrier for easy storage or transport. Mini Cupcake Instructions:
If making mini cupcakes, be sure to fill each liner only halfway to prevent overflow. Bake them at 350°F (177°C) for 10 to 12 minutes. Making a Cake Instead:
Prefer to turn this into a full-sized cake? Check out my chocolate layer cake recipe for a perfect cake version of these cupcakes. Cocoa Powder Tips:
Be sure to use natural cocoa powder in this recipe, not Dutch-processed. The difference affects the chemistry and outcome of your baked goods. If you’re unsure, see a comparison between natural and Dutch-process cocoa for more details. Espresso Powder Substitution:
Espresso powder enhances the depth of chocolate flavor in the cupcakes. If you don’t have it, you can leave it out or substitute 1 teaspoon of instant coffee powder instead. Importance of Room Temperature Ingredients:
Using room temperature ingredients is key to achieving a smooth, evenly mixed batter. Cold ingredients can lead to uneven mixing and dense cupcakes. For more on why this matters, see the explanation on how room temperature ingredients affect baking. About Buttermilk:
This recipe calls for real buttermilk, which plays a critical role in both texture and flavor. If you don’t have any on hand, you can quickly make a substitute. In a liquid measuring cup, add 1 teaspoon of white vinegar or lemon juice. Fill the cup with whole milk until it reaches ½ cup total. Stir and let it sit for 5 minutes. The mixture will curdle slightly—this DIY buttermilk works in a pinch. While low-fat or non-dairy milk can be used, they may produce cupcakes that are less moist and rich.
You can prepare the cupcakes up to one day in advance. Simply store them tightly covered at room temperature and wait to frost them until the day you plan to serve. If you want to bake further in advance, the unfrosted cupcakes can be frozen for up to two months. When ready to use, thaw them overnight in the refrigerator and allow them to reach room temperature before adding frosting and serving. Recommended Tools:
To achieve the best results, you may want to have the following tools on hand: a standard 12-cup muffin pan, cupcake liners, sturdy glass mixing bowls, a reliable whisk, reusable or disposable piping bags, a Wilton 1M piping tip for beautiful swirls, an icing knife for smooth spreading, and a cupcake carrier for easy storage or transport. Mini Cupcake Instructions:
If making mini cupcakes, be sure to fill each liner only halfway to prevent overflow. Bake them at 350°F (177°C) for 10 to 12 minutes. Making a Cake Instead:
Prefer to turn this into a full-sized cake? Check out my chocolate layer cake recipe for a perfect cake version of these cupcakes. Cocoa Powder Tips:
Be sure to use natural cocoa powder in this recipe, not Dutch-processed. The difference affects the chemistry and outcome of your baked goods. If you’re unsure, see a comparison between natural and Dutch-process cocoa for more details. Espresso Powder Substitution:
Espresso powder enhances the depth of chocolate flavor in the cupcakes. If you don’t have it, you can leave it out or substitute 1 teaspoon of instant coffee powder instead. Importance of Room Temperature Ingredients:
Using room temperature ingredients is key to achieving a smooth, evenly mixed batter. Cold ingredients can lead to uneven mixing and dense cupcakes. For more on why this matters, see the explanation on how room temperature ingredients affect baking. About Buttermilk:
This recipe calls for real buttermilk, which plays a critical role in both texture and flavor. If you don’t have any on hand, you can quickly make a substitute. In a liquid measuring cup, add 1 teaspoon of white vinegar or lemon juice. Fill the cup with whole milk until it reaches ½ cup total. Stir and let it sit for 5 minutes. The mixture will curdle slightly—this DIY buttermilk works in a pinch. While low-fat or non-dairy milk can be used, they may produce cupcakes that are less moist and rich.