This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
Perfect and easy chocolate cupcakes with buttercream frosting that are so easy to make. Might sound like a tall order to say this is the only recipe you will ever need. These chocolate cupcakes with buttercream frosting are so easy and can be made in just one bowl and bake up perfectly fluffy every time!
So when it comes to certain recipes, I think every good baker should have a few foolproof go to ones that never disappoint.
This is that recipe.
Trust me.
How To Make These Chocolate Cupcakes – Step By Step
These easy chocolate cupcakes are my variation from the perfectly chocolate cake from Hershey’s Kitchens. You could stick to the original recipe, but I love my little twist on them- adding espresso powder. Adding espresso, or strongly brewed coffee to anything chocolate brings out the flavor of the chocolate.
First things first. Prepare your pans and pre-heat that oven. My Favorite Go To Cupcake Liners Are These.
This is a one bowl cupcake recipe that couldn’t get easier. Yes one bowl. I told you this is the only recipe you will ever need.
In a large bowl you need to combine the dry ingredients (flour, sugar, baking powder, cocoa powder, baking soda, and salt) and simply whisk to combine.
In the same bowl you then add your wet ingredients- milk, vegetable oil, vanilla, and eggs. And whisk, whisk, whisk again.
Then you need to add in your boiling water. The batter will be thin.
To fill your cupcake pans, I find it easiest to pour the batter into a liquid measuring cup and pour then into my cupcake pans.
You want to fill these up about 3/4 of the way to leave a bit of room for them to rise and create that beautiful domed cupcake.
Tips For Making These Chocolate Cupcakes
- Be sure to measure your flour accurately. For a full tutorial on how and why, read this post.
- Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
- When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
What Kind Of Frosting Should I Use?
Now once you have let them completely cool you will want to top them with the best vanilla buttercream ever.
This buttercream frosting is the one I use time and time again. It’s a traditional American buttercream frosting made with powdered sugar, but it’s not cloyingly sweet like some can be. It’s smooth with just the right hint of sweetness.
This recipe is actually from Cook’s Illustrated and it’s seriously the best ever. The secret is making sure to mix it for 8 minutes on high in your stand mixer. Seems like a lot, but all that mixing introduces a lot of air into the buttercream making it super light and fluffy.
If you find you need just a bit more help making cupcakes, then be sure to check out my 15 tips for perfect cupcakes. It’s got all the tips and tricks you need to be a cupcake making rock star in no time!
And if frosting has got you running a little scared, I got you. This is the post I wrote on how to frost the perfect cupcake and it includes a quick video for you too!
The Best Tools To Make These Chocolate Cupcakes
For these chocolate cupcakes, I love, love, love these cupcake pans from Chicago metallic. They are heavy-duty and won’t warp on you.
And you can use the liners from the grocery store, but I personally love these grease-proof liners from Amazon.
For piping the frosting If you’re just starting out, a good basic set like this one, and I love using the plastic bags- I have both the 12 inch and 18 inch bags– for the cupcakes I recommend using the 18-inch bags. You only need to fill them up once maybe twice at the most.
Here are the links again for the tools I used for this recipe (these are affiliate links, which means I do receive a small commission. This costs you nothing extra!)
How Far In Advance Can I Make These Chocolate Cupcakes?
You can make the chocolate cupcakes up to 2 days in advance, unfrosted. Just wrap in plastic wrap and keep at room temperature. You can also make the cupcakes and freeze for up to 2 months.
The frosting can be made up to a week in advance. Just store in your refrigerator for up to a week. You may need to place them back in your mixer and rewhip back to the same consistency.
If the cupcakes are frosted, it can stay fresh at room temperature for 1 to 2 days, according to Spruce Eats. 
Can You Substitute Dutch Process For Regular Cocoa?
No unfortunately you can’t. You can read the differences between natural cocoa and dutch process cocoa.
So when it comes to swapping out these cocoa powder you will be upsetting that chemical balance that was originally achieved when the recipe was written. So save yourself the headache and use the cocoa powder called for.
More Chocolate Cupcake Recipes
I’ve made so many variations of this chocolate cupcake with so many different kinds of frosting- I think I’ve lost count.
- peanut butter cup and peanut butter frosting,
- stuffed with a Mint Oreo and Baileys Frosting
- topped them with a cake batter frosting,
- with candy cane buttercream,
- Milky Ways, poke version
- homemade Hostess version.
- triple chocolate cupcake.
- chocolate cupcakes in a jar
If you like this recipe then let me know and leave me a star rating and comment below!
Pin this recipe for later! And don’t forget to follow Boston Girl Bakes on Pinterest!
To Make This Easy Chocolate Cupcake Recipe You Will Need:
- Cupcake Pans (you want two!)
- Cooling Racks
- Piping/Pastry Bags
- Ateco Tip #847
- Stand Mixer
- Dry Measuring Cups and spoons
Easy Chocolate Cupcakes
Ingredients
For the cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting
- 2 1/2 sticks unsalted butter 1 1/4 cups, softened to room temperature
- 2 1/2 cups confectioners sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- Cupcake Pans
- Wilton 2D Tip
- Piping Bags
- Whisk
- Cupcake Liners
Instructions
- Heat oven to 350°F. Prepare two muffin pans with cupcake liners.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla extract beat on medium speed of mixer 2 minutes. In a measuring cup microwave 1 cup of water (or heat on stovetop). Stir in instant espresso. Add boiling water to batter. Stir to combine. (batter will be thin) to the cake batter. Fill each cupcake well about 3/4 cup full of batter.
- Bake for 22-25 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely. Repeat with the additional cupcake batter (about 6 additional cupcakes)
- For the frosting (note this is for a single batch, I always make 2 batches to frost all these cupcakes. If you like high swirls like I do then you will want to make a double batch as well) combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your vanilla extract, and heavy cream. Beat on medium-high for 8 minutes.
- With a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with sprinkles. Store at room temperature for up to 2 days.Refrigate for up to 3 days, just bring back to room temperature before serving.
Notes
- Be sure to measure your flour accurately. For a full tutorial on how and why, read this post.
- Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
- When baking these, it's best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
Nutrition
Hi everyone! I'm Heather and I believe baking doesn't have to be difficult. I want to show you just how easy it can be. To bake with confidence, you don't need another recipe. You need tips, tricks, and simple from scratch recipes. I want to help you become a better baker so you can bake the most delicious desserts for your family and friends. So grab your whisk and let's get baking!