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rich chocolate cupcakes with buttercream

Chocolate Cupcakes With Chocolate Buttercream

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric mixer or stand mixer
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wire cooling rack
  • 1 piping bag
  • 1 large star piping tip

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk room temperature
  • 1/2 cup boiling water
  • 1 cup unsalted butter for buttercream; room temperature
  • 2 1/2 cups powdered sugar for buttercream; sifted
  • 1/2 cup unsweetened cocoa powder for buttercream; sifted
  • 3 tablespoons heavy cream for buttercream; plus more as needed
  • 1 teaspoon vanilla extract for buttercream
  • 1/4 teaspoon fine salt for buttercream

Instructions
 

  • Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large bowl whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth and slightly thickened.
  • Add half of the dry ingredients to the wet ingredients, then pour in half of the milk and whisk just until combined.
  • Add the remaining dry ingredients and milk, whisking gently until a smooth batter forms without overmixing.
  • Carefully stir in the boiling water with a spatula until the batter is thin and fully blended.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the tin and place them directly on the wire rack to cool completely, about 25 minutes.
  • While the cupcakes cool, beat the room-temperature butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes.
  • Add the powdered sugar, cocoa powder, salt, vanilla, and heavy cream to the butter and mix on low speed until combined.
  • Increase the mixer speed to medium-high and beat the frosting for 2 to 3 minutes until very light, fluffy, and spreadable, adding an extra tablespoon of cream if needed.
  • Fit a piping bag with a large star tip and fill it with the chocolate buttercream.
  • Once the cupcakes are completely cool, pipe a generous swirl of buttercream onto each cupcake.

Notes

For best results, make sure all refrigerated ingredients are at room temperature before mixing so the batter and buttercream come together smoothly, and avoid overmixing the cupcake batter to keep the crumb tender. If the buttercream feels too soft to pipe, chill it for 10 minutes, then beat briefly before using; if it is too stiff, add a teaspoon of cream at a time until it loosens. Use high-quality cocoa for deeper chocolate flavor, and do not skip the cooling step before frosting or the buttercream will melt and slide off the cupcakes.
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