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Freshly baked chocolate cupcakes topped with rich chocolate frosting and chocolate shavings, arranged on a rustic wooden table.

chocolate cupcakes

Bake the best, most moist chocolate cupcakes with this easy recipe! Our foolproof guide gives you tips for a perfect, fluffy crumb & creamy frosting.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Recipe Ingredients
  • 1¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs1 cup buttermilk
  • 1 cup strong black coffee (cooled)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
For Chocolate Buttercream Frosting:
  • ½ cup unsalted butter (softened)
  • ⅔ cup cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract

Method
 

For the Cupcakes:
  1. Preheat and Prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs, then whisk in buttermilk, cooled coffee, vegetable oil, and vanilla extract.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
  5. Fill and Bake: Divide batter evenly among muffin cups, filling each about ⅔ full. Bake for 16-18 minutes, or until a toothpick inserted in center comes out clean.
  6. Cool: Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the Frosting:
  1. Prepare Butter: Beat softened butter with an electric mixer until light and fluffy (about 3 minutes).
  2. Add Cocoa: Beat in cocoa powder until well combined.
  3. Alternate Additions: Alternately beat in powdered sugar and milk, beginning and ending with powdered sugar, until smooth and spreadable.
  4. Finish: Beat in vanilla extract. If frosting is too thick, add more milk 1 tablespoon at a time.
  5. Frost: Once cupcakes are completely cool, frost using a piping bag or offset spatula.

Notes

Pros

  • Rich, moist chocolate flavor enhanced by coffee
  • Perfect dome shape that holds frosting well
  • Easy one-bowl mixing method
  • Consistent results every time
  • Great for beginners and experienced bakers
  • Freezes well for make-ahead preparation

Cons

  • Requires cooling coffee which adds prep time
  • Can be messy due to cocoa powder
  • Buttermilk may not be readily available in all households
  • High sugar content makes them quite sweet
  • Frosting can be temperature-sensitive in warm weather