Ultimate Chocolate Cupcakes
These Ultimate Chocolate Cupcakes are rich, moist, and deeply chocolatey, made with cocoa powder, melted chocolate, and a touch of coffee to intensify flavor. Topped with silky chocolate buttercream, they’re perfect for any chocolate lover and ideal for birthdays, holidays, or any time you want an indulgent treat.
Print Recipe
Equipment
- Mixing bowls (large, medium, small)
- Whisk
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Muffin/cupcake pan
- Cupcake liners
- Cooling rack
- Piping bag & tip (optional for decorating)
Ingredients
- For the Cupcakes
- 1 cup 125g all-purpose flour
- 1 cup 200g granulated sugar
- ½ cup 60g unsweetened cocoa powder (preferably Dutch process)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup 120ml vegetable oil
- ½ cup 120ml buttermilk, room temperature
- ½ cup 120ml hot coffee (or hot water)
- 2 tsp pure vanilla extract
- 4 oz 113g semi-sweet chocolate, melted and slightly cooled
- For the Chocolate Buttercream
- 1 cup 226g unsalted butter, softened
- 3 cups 360g powdered sugar, sifted
- ½ cup 45g unsweetened cocoa powder
- ¼ cup 60ml heavy cream (more as needed)
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes
- Preheat Oven & Prep Pan – Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients – In a medium bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.
- Mix Wet & Dry – Pour wet ingredients into the dry ingredients and stir until just combined.
- Add Coffee & Melted Chocolate – Stir in the hot coffee and melted chocolate until smooth. Batter will be thin.
- Fill & Bake – Divide batter evenly among cupcake liners (about ⅔ full). Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool Completely – Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Buttercream
- Beat Butter – In a large mixing bowl, beat butter with a mixer on medium speed until creamy, about 2 minutes.
- Add Dry Ingredients – Add powdered sugar, cocoa powder, vanilla, and salt. Beat on low until combined.
- Add Cream – Pour in heavy cream and beat on high for 3–4 minutes until light and fluffy. Adjust consistency with more cream if needed.
- Frost Cupcakes – Transfer buttercream to a piping bag fitted with a large star tip and frost cooled cupcakes.
Servings: 12 cupcakes