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