Chocolate Cupcakes with Chocolate Frosting

This cupcake recipe is a classic that never gets old. Here's simple instructions to whip up some moist and decadent chocolate cupcakes along with a rich chocolate buttercream icing.

Course Dessert

Cuisine American

Keyword chocolate cupcake frosting, chocolate cupcake icing, chocolate cupcakes with chocolate icing, chocolate frosting for cupcakes, chocolate icing for cupcakes

Prep Time 20

Cook Time 18

Frosting Time 20

Total Time 58

Servings cupcakes

Calories 480kcal

Equipment

Ingredients

Cupcakes

1 1/2 cups brown sugar
2 3/4 cups flour sifted
1 teaspoon baking powder
1/3 cup cocoa powder sifted
2/3 cup buttermilk
6 Tablespoons vegetable oil
1/4 cup Greek yogurt no sugar added
3 egg(s) small
1/4 cup hot coffee

Chocolate Buttercream

1/3 cup cocoa powder
7.7 ounces butter softened
5 cups powdered sugar sifted
1/4 teaspoon salt
2 Tablespoons whipping cream

Instructions

Preheat the oven to 350F. Add papers to a cupcake tin.
In a medium bowl mix all of the dry ingredients. Make sure they are sifted except for the sugar. Whisk until combined.
In a standing mixer, add the eggs, buttermilk, vanilla, oil, and Greek yogurt. Whisk until combined. Add the coffee at the end.
Add the dry ingredients into the wet ingredients and mix until combined. Try not to over mix. Make sure you constantly remove what is left on the sides with a spatula.
Pour the batter into a piping bag, and pipe some of it into each of the papers in the cupcake tins. Fill up to 2/3 full.
Place in the oven and bake for 15 to 18 minutes, or until you press the middle with your finger and it pushes back. Remove to cool completely.
Cream the butter with the vanilla, salt, and cocoa powder in a stand mixing bowl.
Add the powdered sugar in two parts. Mix until combined. Make sure you scrape off the sides and bottom to make sure you’ve got all of the butter and sugar perfectly mixed.
Little by little, begin to add the whipping cream. One tablespoon at a time until you have reached the consistency you would like.
Add your buttercream to your piping bag with the tip of your choice.
Swirl the buttercream onto each of your cupcakes. Let set before serving.

Notes

Nutrition based on 16 cupcakes. This recipe makes from 16-18.

Nutrition