Best Ever Chocolate Cupcake Recipe from Scratch
Make this chocolate cupcake recipe from scratch in ONE bowl for the best cupcakes ever - topped with fluffy chocolate buttercream frosting!
Servings 28 cupcakes
Calories 242kcal
Ingredients
For the cupcakes:
- 1 3/4 cup all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsweetened cocoa powder dutch processed is best
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee or use boiling water
For the frosting:
- 1 1/2 cup unsalted butter
- 6 cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 8 ounces semi-sweet chocolate melted and cooled
- 2-4 tablespoons milk if needed
- sprinkles for decorating (if desired)
Instructions
For the cupcakes:
- Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 24 paper liners.
- Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
- Measure the buttermilk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
- Add the buttermilk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
- Add the 2/3 cup of hot coffee into the batter slowly, whisking everything together.
- Once the batter comes together and the hot coffee is combined throughout, portion the batter into the 24 prepared cupcake liners until each are about 2/3 full.
- Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
For the frosting:
- While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
- Add the cooled melted chocolate and cream it together with the butter to get a smooth mixture.
- Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
- Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
- Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
Assembly:
- Add the frosting to a piping bag fitted with an open star tip.
- Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.
Video
Notes
If making these cupcakes ahead of time, store in the refrigerator in an airtight container for up to 2 days ahead of time.
Nutrition
Serving: 1cupcake | Calories: 242kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 162mg | Potassium: 142mg | Fiber: 2g | Sugar: 30g | Vitamin A: 242IU | Calcium: 39mg | Iron: 1mg