These dreamy chocolate cupcakes topped with velvety chocolate buttercream frosting are pure bliss in every bite. Ready in just 40 minutes, these homemade treats strike the perfect balance between rich cocoa flavor and cloud-like texture. Whether you’re hosting a party or simply treating yourself, these cupcakes deliver bakery-worthy results with simple pantry ingredients. Each decadent serving comes in at 295 calories and promises to satisfy even the most intense chocolate cravings.
Ingredients for Chocolate Cupcakes
- Cupcake Base: 2/3 cup unsweetened cocoa powder, 1 teaspoon baking soda – creates the perfect chocolate foundation
- Wet Ingredients: 1 cup boiling water, 1/2 cup melted butter, 1/3 cup vegetable oil – ensures moist texture
- Sweeteners & Flavoring: 1 3/4 cups granulated sugar, 1 1/2 teaspoons vanilla extract – perfect balance of sweetness
- Binding Agents: 2 large eggs, 2 large egg yolks, 3/4 teaspoon salt – creates structure
- Dairy: 1/2 cup evaporated milk – adds richness
- Dry Base: 1 3/4 cups all-purpose flour – provides structure
Buttercream Frosting Components
- Base: 1 cup softened butter – creates smooth, creamy texture
- Flavoring: 1/2 cup cocoa powder, 2 teaspoons vanilla extract – rich chocolate taste
- Texture Elements: 1 Tablespoon milk, 2-3 cups powdered sugar – achieve ideal consistency
Step-by-Step Instructions
- Preparation: Heat oven to 350°F and line 24 muffin cups with paper liners
- Cocoa Mixture: Blend cocoa powder and baking soda, add boiling water, whisk until smooth. Let rest 5 minutes
- Wet Mixture: Combine melted butter, oil, sugar, vanilla, and salt until well incorporated
- Egg Addition: Beat in eggs and yolks one at a time until just combined
- Final Batter: Mix in cocoa mixture, milk, and gradually add flour until smooth
- Baking: Fill cups 2/3 full, bake 18-20 minutes until toothpick comes out clean
- Frosting Creation: Beat butter 2 minutes, add vanilla, cocoa, milk, and gradually incorporate powdered sugar
- Final Touch: Once cupcakes cool completely, pipe frosting and add sprinkles if desired
Baking Tips for Perfect Cupcakes
Room temperature ingredients make a big difference in these cupcakes! Take your eggs and butter out of the fridge 30 minutes before starting. When mixing, blend just until the ingredients come together – this keeps your cupcakes soft and fluffy. Fill each cupcake liner about 2/3 full (not more!) to get that perfect dome shape when they rise.
Smart Substitutions
Don’t have evaporated milk? No problem! You can use regular half & half or heavy cream instead. For the oil, any neutral-flavored vegetable oil works great. If you’re out of cocoa powder, Dutch-processed cocoa will work too – just skip the baking soda and use 1 teaspoon of baking powder instead.
Storage Tips
These cupcakes stay fresh at room temperature for 2-3 days in an airtight container. If you’ve already added frosting, store them in the fridge for up to 5 days. Want to make them ahead? Unfrosted cupcakes freeze beautifully for up to 3 months – just wrap them well and thaw overnight when you’re ready to frost!
Decorating Ideas
Have fun with the frosting! Use a star tip for classic swirls, or try a round tip for pretty rosettes. Besides sprinkles, you can top these with chocolate shavings, mini chocolate chips, or a fresh raspberry. For kids’ parties, colorful candy pieces make these extra special!
Chocolate Cupcakes with Chocolate Buttercream Frosting
Equipment
- Muffin tins
- Mixing bowls
- Wire rack
Ingredients
For the cupcakes
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup butter melted
- 1/3 cup oil vegetable or canola oil
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1/2 cup evaporated milk or half & half or heavy cream
- 1 3/4 cups all-purpose flour
For the Buttercream Frosting
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 Tablespoon milk
- 2-3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Prepare muffin tins with 24 paper liners.
- In large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes.
- Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Add eggs and eggs yolks, mixing after each addition, just until combined. Stir in cocoa mixture and then milk. Slowly mix in flour and stir until combined.
- Divide batter evenly among the 24 muffin cups, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until toothpick inserted into center comes out clean. Remove from oven and let cool for a few minutes before transferring to wire rack to cool.
- For the Frosting: Beat butter for two minutes. Add vanilla extract, cocoa powder and milk and beat again until smooth. Slowly add powdered sugar until you reach your desired frosting consistency.
- Pipe frosting onto cooled cupcakes and top with sprinkles!
