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Chocolate Cupcakes With Silky Chocolate Buttercream

These rich chocolate cupcakes are soft, moist, and deeply flavored, topped with a smooth chocolate buttercream that melts gently with each bite.
Calories:
Author: Sandra Myers

Ingredients

  • 1¾ cup flour
  • 1¾ cup sugar
  • ¾ cup high-quality cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup oil canola or coconut
  • 2 eggs
  • 1 cup buttermilk
  • 1½ teaspoons vanilla extract
  • 1 cup hot water

For the Chocolate Buttercream

  • 1 cup butter softened
  • ¾ cup cocoa powder
  • 3½ cups powdered sugar
  • 2–3 tablespoons heavy cream or milk

Optional Garnish

  • Chocolate shavings or chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray them so the cupcakes release easily.
  • In a large bowl, stir or sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • In another bowl, beat the oil, eggs, buttermilk, and vanilla extract for about 1 minute until smooth and slightly thick.
  • Add the dry ingredients to the wet mixture and stir just until combined. Pour in the hot water and mix gently. The batter will be very thin, which helps create a moist texture.
  • Divide the batter evenly into the liners, filling each about ¾ full. Use a measuring cup if needed for better control.
  • Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should feel set and lightly springy.
  • Let the cupcakes cool briefly in the pan, then transfer to a wire rack to cool completely before frosting.
  • Beat the butter until creamy, then mix in cocoa powder, powdered sugar, and cream until light and fluffy. Adjust with more cream or sugar as needed.
  • Spread or pipe the frosting over the cooled cupcakes and finish with chocolate shavings or chips.