Birthday chocolate cupcakes with a soft chocolate base, rich chocolate buttercream, and colorful sprinkles—simple, classic, and perfect for celebrations.
These birthday chocolate cupcakes are made with a moist chocolate cupcake and topped with a smooth chocolate buttercream.
They’re easy to make, hold their shape well, and work for birthdays, parties, or make-ahead desserts.
I’ve tested this recipe many times for birthday cakes and cupcakes, and it’s the one I always come back to for its texture, flavor, and reliability.
Why you'll love this recipe
- Soft chocolate cupcakes that stay moist for days
- Chocolate buttercream that pipes cleanly and holds its shape
- A classic birthday look that works for kids and adults
Ingredients you need
- Butter: unsalted, softened to room temperature
- Granulated sugar: for structure and sweetness
- Eggs: large, at room temperature
- Vanilla and salt
- Cake flour: for a softer, lighter crumb
- Cocoa powder: unsweetened, for deep chocolate flavor
- Baking powder and baking soda
- Buttermilk: full-fat, at room temperature
- Heavy cream: cold, used for the chocolate buttercream
- Baking chocolate: dark or semi-sweet, melted for the buttercream
- Sprinkles: optional, for decorating
Tips before you start
- Room-temperature ingredients: They mix more evenly and give a smoother cupcake batter.
- Cake flour matters: It gives these birthday chocolate cupcakes a softer, lighter crumb.
- Level the cocoa powder: Too much cocoa can make the cupcakes dry or bitter.
- Mix gently: Stop mixing as soon as the flour disappears to keep the texture tender.
- Cool before frosting: Warm cupcakes will melt the chocolate buttercream.
How to make birthday chocolate cupcakes
This recipe start with my chocolate cupcake recipe I use as the base for these birthday chocolate cupcakes.
Cream butter and granulated sugar until light.
Add eggs, vanilla, and salt and mix until smooth.
Sift cake flour, cocoa powder, baking powder, and baking soda.
Incorporate the dry ingredients, alternating with buttermilk, mixing just until combined.
Divide the batter into lined muffin cups, filling about ¾ full.
Bake until set, then cool completely before frosting.
I topped these cupcakes with my classic chocolate buttercream, the same frosting I use for many decorated cakes and cupcakes.
Beat the butter until smooth and creamy then add the sifted powdered sugar and mix until fully incorporated.
Pour in the heavy cream and vanilla and beat until smooth.
Mix in the melted chocolate until the buttercream is glossy and well combined.
Frost the cooled cupcakes and finish with sprinkles.
Storage
- Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring them back to room temperature before serving for the best texture and flavor.
Recipe variations
- Vanilla birthday cupcakes: Replace the chocolate cupcake base with a vanilla cupcake and keep the chocolate buttercream.
- Chocolate birthday cake: Use the same batter to bake a small chocolate layer cake instead of cupcakes.
- Chocolate mascarpone frosting: Swap the buttercream for a lighter chocolate mascarpone frosting.
I also have a chocolate birthday cake version if you’re looking for a full cake instead of cupcakes.
Recipe Questions
Can I make these birthday chocolate cupcakes ahead of time?
Yes. You can bake the cupcakes a day ahead and frost them the next day.
Can I freeze the cupcakes?
Yes. Unfrosted chocolate cupcakes freeze well for up to 2 months.
More Cupcakes Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Print
Birthday Chocolate Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
Description
Chocolate cupcakes with a soft crumb, topped with smooth chocolate buttercream and simple sprinkles. A classic choice for birthday celebrations.
Ingredients
Chocolate cupcakes
- 115 g (½ cup) unsalted butter, softened
- 170 g (¾ cup + 2 tbsp) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 120 g (1 cup) cake flour
- 50 g (½ cup) unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 140 ml (½ cup + 1 tbsp) buttermilk, room temperature
Chocolate buttercream
- 350 g (1½ cups) unsalted butter, very soft
- 400 g (3⅓ cups) powdered sugar, sifted
- 100 ml (⅓ cup + 1 tbsp) heavy cream
- 2 tsp vanilla extract
- 225 g (8 oz) baking chocolate, melted and cooled
- 1 tbsp unsweetened cocoa powder, optional
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, cream the butter and granulated sugar until pale and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, then mix in the vanilla until fully combined.
- In a separate bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the batter in two additions, alternating with the buttermilk, and mix just until smooth.
- Divide the batter evenly between the cupcake liners, filling each about three-quarters full.Bake for about 18–22 minutes, or until the cupcakes are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let the cupcakes cool completely.
- For the buttercream, beat the butter until smooth and creamy.
- Add the sifted powdered sugar and mix until fully incorporated.
- Pour in the heavy cream and vanilla and mix until smooth and fluffy.
- Add the melted chocolate and cocoa powder, if using, and mix until fully combined.
- Frost the cooled cupcakes and decorate as desired.
Notes
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Tips:
- Use very soft butter for a smooth, creamy chocolate buttercream.
- Sift the cocoa powder and powdered sugar to avoid lumps.
- Don’t overmix the batter once the flour is added to keep the cupcakes tender.
- Let the cupcakes cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Method: Baking
- Cuisine: American
Leave a Reply