Chocolate Cupcakes

chocolate cupcakes topped with chocolate buttercream frosting

Print Recipe

5 from 9 votes

A perfectly moist easy chocolate cupcake with a fluffy vanilla buttercream frosting on top!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: cupcakes

Servings: cupcakes

Calories: 104kcal

Author: Heather Perine

Ingredients

For the cupcakes

1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour spooned and leveled
½ cup (42 g) unsweetened Cocoa powder natural or Dutch
¾ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoon salt
1 large egg room temperature
¼ cup (60 ml) milk room temperature
¼ cup (57 g) sour cream
¼ cup (60 ml) vegetable oil
1 teaspoon vanilla extract
½ cup (120 ml) hot coffee

For the frosting

20 Tablespoons (2 1/2 sticks, 283 g) unsalted butter softened
2 ½ cups (286 g) powdered sugar
2 Tablespoons heavy cream
2 teaspoons vanilla extract
¾ cup (63 g) unsweetened cocoa powder natural or Dutch

Instructions

Make the cupcakes

Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F. Prepare two muffin pans with cupcake liners. You can also lightly spray the pan and liners with non-stick cooking spray so they won't stick.
Combine dry ingredients. In a large mixing bowl, sift together the sugar, flour, cocoa, baking powder, and baking soda. Stir in the salt. Set aside.1 cup (200 g) granulated sugar 1 cup (120 g) all-purpose flour ½ cup (42 g) unsweetened Cocoa powder ¾ teaspoons baking powder ¾ teaspoons baking soda ½ teaspoon salt
Combine wet ingredients. In a second large mixing bowl, whisk together the eggs, milk, sour cream, oil, vanilla extract until well combined. 1 large egg ¼ cup (60 ml) milk ¼ cup (57 g) sour cream ¼ cup (60 ml) vegetable oil 1 teaspoon vanilla extract
Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula, together just until the last of flour has been incorporated.
Add hot coffee. Stir in the coffee to batter and stir to combine. (batter will be thin). ½ cup (120 ml) hot coffee
Bake cupcakes. Fill each cupcake well about 3/4 cup full of batter. I like to let the cupcakes rest for 10 minutes before baking so they bake up a bit taller. Bake for 18-22 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from the oven and cool in the pans for 5 minutes, then transfer to a cooling rack and cool on a wire rack. Cool completely.

Make the frosting

In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute. 20 Tablespoons (2 1/2 sticks, 283 g) unsalted butter
With the mixer on low speed, slowly add in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high speed for about 1 to 2 minutes until light and fluffy. 2 ½ cups (286 g) powdered sugar
With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine. 2 Tablespoons heavy cream 2 teaspoons vanilla extract
Add in the cocoa powder and mix on low speed at first until incorporated. ¾ cup (63 g) unsweetened cocoa powder
Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed. Use right away, or store in the fridge, in a covered container for up to 5 days.
Make sure your cupcakes are completely cool before frosting. Spoon or pipe your frosting onto each cupcake. Start in the center and swirl outward if piping. Smooth or swirl the frosting as desired. Add any optional toppings, like sprinkles, chocolate chips, or crushed cookies. Serve and enjoy!

Notes

Coffee: You can also use hot water but the cupcakes will have a less intense chocolate flavor. I also will use 2 teaspoons of instant espresso powder to hot water if I don't have any coffee.
Make-ahead/Storage: You can make the chocolate cupcakes up to 1 day in advance, unfrosted. Keep well covered and store at room temperature. Then frost the day of serving. If unfrosted, I would store covered at room temperature for up to 2 days. If frosted, then store in the fridge for up to 5 days.
Freezing: You can also make the cupcakes and freeze for up to 2 months. I place mine in a plastic bag, or you can also individually wrap them in plastic wrap and then store in a bag. Thaw at room temperature, uncovered, before frosting.

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