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Chocolate Cupcakes

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Make these from scratch delicious Chocolate Cupcakes soon! These are made with cocoa powder and a little coffee for an intense chocolate flavour. Topped here with the light and creamy Chocolate Buttercream Frosting for a decadent touch!

Chocolate cupcakes on a white plate.
Chocolate Frosted Cupcakes

Chocolate cupcakes are an all time favourite treat. Cupcakes like these and my Double Chocolate Cupcakes will be a no fail dessert for any upcoming get togethers or parties. Serve them up on a big cake platter alongside the Classic Vanilla Cupcakes for a great selection that all your guests will love!

Close up of chocolate frosted cupcakes.
Chocolate Frosted Cupcakes

What are These Cupcakes Like

  • Difficulty – These are pretty easy cupcakes to make. This recipe is stated for the cupcake part and NOT the frosting. I frosted these cupcakes with the Chocolate Buttercream Frosting.
  • Taste – The ultimate chocolate flavour, rich and moist. These bring all the flavour of a great cupcake to the table.
  • Serving – This recipes makes 12 regular sized cupcakes.
close up of chocolate frosted cupcakes.
Chocolate Cupcakes

Ingredients

  • Flour – These cupcakes use all purpose flour.
  • Cocoa powder – I used natural unsweetened cocoa powder.
  • Leavening agents – This recipe used both baking powder and baking soda.
  • Salt – Salt enhances the overall flavour in the cupcakes.
  • Eggs – 2 large eggs at room temperature
  • Sugars – These cupcakes use both granulated white sugar and brown sugar.
  • Vegetable oil – I used sunflower oil, but any vegetable based oil like canola oil will work great.
  • Milk – Whole full fat milk works best for this recipe.
  • Chocolate chips – 1/2 cup chocolate chips
  • Frosting – I frosted these cupcakes with my Chocolate Buttercream Frosting. You can use any frosting that you like.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Ingredients to make chocolate cupcakes.
Ingredients to make Chocolate Cupcakes

Instructions

  1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a 12-count muffin pan with cupcake liners. Set aside.
  2. Combine dry ingredients – In a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
  3. Whisk eggs, sugars, oil and vanilla – In a medium sized bowl, combine the eggs, granulated white sugar, brown sugar, oil and vanilla extract. Mix on high speed until well combined, about one minute.
  4. Mix batter – Pour half of the mixture into the dry ingredients and mix in until just combined. Mix in all of the buttermilk and then the remaining mixture. Stir until combined. Stir in chocolate chips.
  5. Bake – Evenly divide the batter between the 12 cupcake liners. Bake between 18 – 20 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a baking tray to cool completely.
  6. Cool – Once cooled, frost the cupcakes with the Chocolate Buttercream Frosting. Add sprinkles if desired.
  7. Store – Cupcakes will keep fresh up to three days.

Recipe Tips

  • Measure ingredients correctly – It’s very easy to measure incorrectly. In the recipe card, measurements are first listed in US cups but can be changed to metric with the click of a button. I use the metric system for all baking as I find it more accurate.
  • Baking time may vary – These cupcakes will be baked when a toothpick inserted comes out clean. They will bake between 18 – 20 minutes. Check them at the earliest time.
  • Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.
Close up of chocolate cupcakes.
Chocolate Frosted Cupcakes

Substitutions

  • Frosting – You can make Buttercream Frosting or Chocolate Creamcheese Frosting
  • Chocolate Chips – I used semi sweet chocolate chips for these cupcakes. You can use dark or milk chocolate chips. Alternatively, you can completely omit them if you prefer.
Chocolate cupcakes on a baking tray.
Chocolate Frosted Cupcakes

Serving and Storage

  • Serving – These are great served fresh the day they are baked or up to a few days afterwards. We love them with the Chocolate Buttercream Frosting.
  • Storage – You can store these in an airtight container or in a cake tin up to three days. Alternatively you can keep them in the fridge up to four to five days. You can also freeze the cupcakes up to one month. Just allow them to cool completely before storing them in an airtight container.
Chocolate frosted cupcakes on a baking tray.
Chocolate Frosted Cupcakes

Frequently Asked Questions

What’s the difference between dutch processed and natural cocoa powder?

Dutch processed cocoa powder is slightly milder and a little less rick in flavour. Natural cocoa powder is rich and intense in flavour.

Can you freeze buttercream frosting?

Yes, you can freeze chocolate buttercream frosting up to one month. Just allow it to defrost in the fridge and mix on high for a minute before using.

What is the difference between a cupcake and a muffin?

Cupcakes are soft and spongy. Muffins, on the other hand, are moist and dense. Also, cupcakes have more sugar and are sweeter.

Chocolate cupcakes on a white tray.
Moist Chocolate Cupcakes


Classic Vanilla Cupcakes

The perfect Classic Vanilla Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!
Check out this recipe
Close up of vanilla cupcakes.

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!
Check out this recipe
Close up of chocolate cupcakes.

Chocolate Buttercream Frosting

Fluffy, smooth and silky Chocolate Buttercream Frosting is a must make frosting to add to your sweet treats. You can use this frosting to pipe, spread or fill cakes and cupcakes.
Check out this recipe
Chocolate frosting in a bowl.

Close up of chocolate frosted cupcakes.
Print Recipe Pin Recipe

Chocolate Cupcakes

Make these delicious and moist Chocolate Cupcakes for your next party. These cupcakes are made with oil instead of butter with will keep them moist for days!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: North American
Keyword: buttercream, buttercream frosting, cupcakes
Servings: 12 cupcakes
Calories: 159kcal
Author: Julia Pinney

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon coffee granules
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs at room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup chocolate chips
  • Chocolate frosting and sprinkles

Instructions

  • Preheat oven to 350 degrees f/180 degrees c. Line a 12-count muffin pan with cupcake liners. Set aside.
  • In a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
  • In a medium sized bowl, combine the eggs, granulated white sugar, brown sugar, oil and vanilla extract. Mix on high speed until well combined, about one minute.
  • Pour half of the mixture into the dry ingredients and mix in until just combined. Mix in all of the buttermilk and then the remaining mixture. Stir until combined. Stir in chocolate chips.
  • Evenly divide the batter between the 12 cupcake liners. Bake between 18 – 20 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a baking tray to cool completely.
  • Once cooled, frost the cupcakes with the Chocolate Buttercream Frosting. Add sprinkles if desired.
  • Cupcakes will keep fresh up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  • Measure ingredients correctly – It’s very easy to measure incorrectly. In the recipe card, measurements are first listed in US cups but can be changed to metric with the click of a button. I use the metric system for all baking as I find it more accurate.
  • Baking time may vary – These cupcakes will be baked when a toothpick inserted comes out clean. They will bake between 18 – 20 minutes. Check them at the earliest time.
  • Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.
Nutrition Facts
Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 159 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 33mg11%
Sodium 154mg7%
Potassium 102mg3%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 78IU2%
Vitamin C 0.05mg0%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on May 22nd, 2024
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