Chocolate Cupcakes

Make moist and tender chocolate cupcakes from scratch with a dark, fudgy flavor and luscious chocolate buttercream frosting!

Why You Should Try This Recipe:

- Makes super rich and fluffy chocolate cupcakes - Keeps well in the fridge and freezer - Perfect for any occasion

Key Ingredients:

powdered sugar - cocoa powder   flour - eggs - butter - instant coffee - sugar - brown sugar vanilla - milk - heavy cream

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Let's make it!

These cupcakes are a must-try for any chocoholic.

1

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.

2

In a separate bowl, whisk the eggs with sugars, oil, vanilla extract and milk.

3

Add the dry ingredients to the wet ingredients, and gently stir until just combined. Do not over mix the batter.

4

Pour the batter into cupcake liners ¾ full. Bake for 20 minutes. Remove from the oven, and allow to cool down completely. As you wait, make the chocolate buttercream.

5

To make the buttercream: in a large bowl using a hand mixer, or using a stand mixer that’s fitted with a whisk or a paddle attachment, beat the butter at medium speed for 1 minute until creamy.

6

Decrease the speed to low, and gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt and beat again.

7

When the sugar is mixed in, increase the speed to high and beat for 3 minutes. If the frosting is too thick, add cream and beat again. If it’s too thin, add powdered sugar and beat again.

8

Frost the cupcakes using a Wilton 1M piping tip, and decorate with chocolate sprinkles if desired.

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