Super moist and rich chocolate cupcakes topped with vanilla or chocolate buttercream frosting.
These cupcakes are incredibly fudgy, you will love how rich these cupcakes are, it’s like biting into a huge piece of good quality chocolate and the best part is that there is no butter in this dough, they’re made with vegetable oil and they stay perfectly tender and moist for days.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Cupcakes
Classic chocolate cupcakes frosted with chocolate buttercream.
cupcakes
Classic chocolate cupcakes frosted with chocolate buttercream.
Ingredients
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup milk
Chocolate buttercream
- ¾ cup unsalted butter softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F/180°C, line a muffin pan with cupcake liners.
- In a bowl, combine cocoa powder with espresso powder, flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs with sugars, oil, vanilla extract and milk.
- Add the dry ingredients to the wet ingredients, and gently stir until just combined. Do not over mix the batter.
- Pour the batter into cupcake liners halfway full. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven, and allow to cool down completely. As you wait, make the chocolate buttercream.
To make the buttercream:
- To make the buttercream, in the bowl of a stand mixer beat the butter for 2 minutes until it’s pale and creamy.
- Add 1 cup of the powdered sugar and hald of the cocoa powder, and beat for 3 minutes at medium speed.
- Add remaining powdered sugar and cocoa powder, and beat for 3 more minutes.
- Add milk, salt, and vanilla, and beat for 1 minute at medium speed.
- Frost the cupcakes with the buttercream.
Notes:
Store: in airtight container at room temperature for up to 5 days.
Nutrition Information
Calories: 487kcal, Carbohydrates: 65g, Protein: 3g, Fat: 25g, Saturated Fat: 17g, Cholesterol: 75mg, Sodium: 124mg, Potassium: 136mg, Fiber: 1g, Sugar: 56g, Vitamin A: 600IU, Calcium: 49mg, Iron: 1.1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Carolyn padley says
Absolutely moist, soft and taste amazing! Brilliant recipe 😊😊😊😊
Veena Azmanov says
Wow, these CLASSIC CHOCOLATE CUPCAKES look so cute! I really like the colors, it looks very tasty! I definitely want to try this! Thank you for sharing this great recipe!