Go Back
+ servings
Chocolate Cupcake

Chocolate Cupcake

Jennie Duncan
These Chocolate Cupcakes are super moist and rich made with ingredients you already have in your pantry! These super simple cupcakes are topped with an amazing homemade Chocolate Buttercream Frosting.
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine American, Cupcakes
Servings 12 cupcakes
Calories 727 kcal


  • Stand Mixer



  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • 2 large eggs (room temperature)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk (room temperature)


  • 1 ¼ cup unsalted butter (room temperature)
  • 12 oz semi-sweet chocolate chips (melted)
  • 2 tablespoons unsweetened cocoa powder
  • 5 cups powdered sugar
  • 5 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract



  • Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners and set aside.
  • Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a mixing bowl. Once whisked together set aside.
  • In a separate mixing bowl mix eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined.
  • Slowly add in about half of your wet ingredients into your dry ingredients along with about half of your buttermilk. Mix together then add in the other half of the wet and buttermilk. Mix until just combined being careful not to overmix.
  • Fill each cupcake liner in your prepared cupcake pan about half way but no more then ¾. Overfull cupcakes will spill over the sides. If you need grab another cupcake pan and and cook 2-4 more extra cupcakes in that one.
  • Place in the oven to bake for 18-20 minutes or until cupcakes are cooked through and you could place a toothpick in the center and it would come out soon.
  • Allow cupcakes to cool slightly then remove them from the pan to cool completely before frosting.


  • To prepare your cream together softened butter and melted chocolate with an electric hand mixer until creamy.
  • Add unsweetened cocoa powder, 1 cup powdered sugar, and 1 tablespoon heavy whipping cream. Mix until well combined. Then add another 1 cup of powdered sugar and another 1 tablespoon of heavy whipping cream. Mix and repeat until all powdered sugar and heavy whipping cream have been mixed into your frosting.
  • Last add vanilla extract and mix until your frosting is combined.
  • Place frosting into a piping bag and frost cupcakes once they have cooled.


Tip - A dense or dry cupcake is a result of not enough liquid in the batter. If you batter is really thick or dry, add 1 tablespoon of water at a time to get to a nice smooth and creamy consistency.
Tip - One thing an eager baker may do is check their cupcakes early. One big tip to help keep this moist and fluffy is to not open that oven until they have been in the over for about ¾ of the time. Opening the oven will offset the temperature by bringing in outside cool air, and this could affect the fluffiness


Serving: 1cupcakeCalories: 727kcalCarbohydrates: 91gProtein: 5gFat: 40gSaturated Fat: 26gTrans Fat: 1gCholesterol: 93mgSodium: 104mgPotassium: 306mgFiber: 4gSugar: 77gVitamin A: 758IUVitamin C: 1mgCalcium: 66mgIron: 3mg
Keyword Chocolate Cupcake
Tried this recipe?Let us know how it was!