Chocolate Cupcakes with Chocolate Buttercream Frosting


This has been my go-to chocolate cupcake recipe for years now. It makes the softest, perfectly chocolaty, moist and fluffy cupcake paired with the best chocolate cupcake frosting.

chocolate cupcake recipe with chocolate buttercream frosting

Best Chocolate Cupcake Recipe – Really.

How is it that I’ve never shared a chocolate cupcake recipe with chocolate buttercream frosting before?? Okay I’ve shared lots of chocolate cupcakes with different kinds of frosting but who doesn’t love this classic combination – chocolate with more chocolate! This is has been my go-to chocolate cupcakes for years now. I created this recipe back when I was reading the how-to’s and sciences of baking books, so I came up with the perfect blend and ratios to get my favorite chocolate cupcake. I’m crazy, I literally dream about these things.

How to make best chocolate cupcake recipe


Cupcake Frosting that Tastes Like Fudge

Try these out soon though, you just can’t go wrong with a classic chocolate cupcake with a rich chocolate buttercream frosting. These are made with all the good stuff – butter, sugar, cocoa, cream. And it includes how to make cupcake frosting that is out of this world. Oh and that frosting, it tastes like, if you are lucky enough to have any left over just store it in the fridge and eat it by the spoonful. Fudge I tell you.

Chocolate cupcake with chocolate frosting and sprinkles on plate How to make chocolate frosting for best chocolate cupcakes Perfect cupcake frosting on plated chocolate cupcake Plate full of chocolate cupcakes made from best chocolate cupcake recipe

You can easily double this recipe, it is actually half of the original recipe. I’m usually only making 12 cupcakes these days, it’s not very often that I need 24. But if you’ve got a room full of chocolate lovers go with 24 :).


Chocolate Cupcakes with Chocolate Buttercream Frosting

4.86 from 7 votes

Yield: 12 cupcakes


  • 1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup (120ml) boiling water
  • 1/4 cup (58g) unsalted butter, melted
  • 3 Tbsp (45ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • Heaping 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup (60ml) heavy cream
  • 3/4 cup + 2 Tbsp (125g) all-purpose flour

Chocolate Buttercream

  • 3/4 cup (170g) butter, softened (preferably 1/2 cup unsalted butter 1/4 cup salted)
  • 2 1/2 cups (326g) powdered sugar
  • 6 Tbsp (38g) unsweetened cocoa powder*
  • 2 - 3 Tbsp heavy cream
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Mix in egg then eggs yolk. Blend in lukewarm cocoa mixture then blend in heavy cream. Add flour and blend until well combined, while scraping down sides and bottom of bowl.
  2. Divide batter among 12 paper lined muffin cups filling each about 2/3 full. Bake in preheated oven until toothpick inserted into center comes out clean, about 17 - 20 minutes. Remove from oven and allow to cool in muffin pan several minutes before transferring to wire rack to cool. Cool completely then frost with chocolate buttercream frosting.
  3. For the chocolate buttercream frosting:
  4. In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy. Mix in powdered sugar, cocoa powder, 2 Tbsp cream and the vanilla. Mix until light and fluffy while adding more cream to thin if needed.
  5. *If you want the frosting even more chocolatey you can add another 2 Tbsp cocoa powder.
  6. Recipe source: Cooking Classy


  • Kelly Anthony: Hi there 👋🏼😊 I’m curious as to what scientific-type baking books you were reading. I’ve been on the look out for one for some time now, and so far, pretty disappointed with my choices. Wamp, wamp, wamp. Do you have one favorite? Or a few you just couldn’t live without? THanks so much!! March 5, 2017 at 6:25am Reply

    • Jaclyn: I read (and still read) a lot of Cook’s Illustrated books and I also liked Bakewise (as far as info went). March 6, 2017 at 6:27pm Reply

      • Kelly Anthony: Love Cooks Illustrated 💕 I’ll check out Bakewise! Thank you!! March 7, 2017 at 5:15am Reply

        • Carol C.: I made the cupcakes today and they are delicious even without the frosting! Thank you! I wonder why you use baking soda instead of baking powder for your recipes… is there a specific reason for it? March 10, 2018 at 8:57pm Reply

    • Beth Bennett: Hi Kelly and Jaclyn,
      I have a great book, The Cake Bible, by Rose Levy Beranbaum. Very scientific, I like her how’s and whys of substituting different fats and chocolates, etc. I also like her recipes for stabilizing whipped cream, so you can use it for frosting cakes and things, without it collapsing all over the place. And it tastes delicious!
      But Jaclyn, your recipe for chocolate buttercream is by far the best chocolate frosting in the world. And I have made your Lemon Blueberry layer cake so many times, and it is a favorite of people who think they don’t like lemon as a flavor. It is one of the best cakes out there. I always decorate it with the sliced lemons and blueberries like in your photos, (well, kind of like in your photos) and people are always impressed! October 20, 2017 at 10:15pm Reply

      • Jaclyn: Thanks for the info and kind words Beth! October 24, 2017 at 12:13pm Reply

  • Carolyn: This look really cute! What tip did you use? March 5, 2017 at 8:13am Reply

    • Jaclyn: Thank you for the compliment! I believe it was a plastic Betty Crocker 1M tip lol. My tips always end up lost somehow, I think theres a metal equivalent to it I just couldn’t track mine down. They always end up crunched and misshapen by the disposal somehow too. March 6, 2017 at 6:32pm Reply

  • Kaitlyn: Those look delicious. Your pictures are amazing too, well done! March 5, 2017 at 8:31am Reply

    • Jaclyn: Thank you Kaitlyn! March 6, 2017 at 6:32pm Reply

  • Sara @ Last Night’s Feast: These are gorgeous! Yummmmy March 5, 2017 at 11:25am Reply

  • Cathleen @ A Taste of Madness: I thought the same thing a couple of weeks ago! Chocolate cupcakes with chocolate buttercream is one of my favourite desserts :) March 5, 2017 at 4:41pm Reply

  • Gwen: I made these cupcakes this afternoon and they were DELICIOUS! They were seriously the best cupcakes I have ever tasted. Chocolaty, moist, perfect… Thanks for the recipe! March 5, 2017 at 6:52pm Reply

    • Jaclyn: I’m so glad you enjoyed them Gwen :)! Thanks for your comment! March 6, 2017 at 6:24pm Reply

  • Annabelle: This looks absolutely delicious! The chocolate with buttercream frosting is always a good combination!

    x Annabelle March 6, 2017 at 7:29am Reply

  • Paige Flamm: These cupcakes look incredible! I’ll totally be trying this recipe next weekend!

    Paige March 6, 2017 at 12:39pm Reply

  • Yvonne: I have tried a few recipes but somehow something wasn’t qujite right. Came across this recipe and decided to try it out. I am so happy because it was fantastic. The cupcakes were so fluffy and moist. Thank you for sharing this great recipe April 25, 2017 at 4:58am Reply

    • Jaclyn: I’m so glad you loved them Yvonne! May 2, 2017 at 10:51am Reply

  • Roxane: Hi Jaclyn, im frm singapore. its my first time trying ur recipe & the frosting. its so moist n soft. ever tried other chocolate cupcake recipe but cake become dry. but this one is awesome! May 12, 2017 at 12:58am Reply

    • Jaclyn: I’m so glad you like them Roxane! May 25, 2017 at 11:47am Reply

  • Tracy: I’ve tried about a dozen chocolate cupcake recipes. I’m looking for a deep chocolate flavor that is nice and moist, that will hold up to a good dose of buttercream and isn’t too crumby. It’d be a bonus if it could be made a night in advance and maintain moistness. Does this recipe produce that type of cupcake? I’m getting desperate and going broke trying different recipes. 😬 June 1, 2017 at 7:56am Reply

  • whit: I was looking for a new chocolate cupcake recipe, this was fantastic. Doubled the recipe and it turned out wonderful–mosit, chocolatey. I sprayed the liners with nonstick, too, not sure if it was overkill but it’s a habit. The frosting is also wonderful. Didn’t dry out and was easy to pipe. Thank you! July 1, 2017 at 9:14pm Reply

    • Jaclyn: Thanks for the great review Whit! July 11, 2017 at 2:06pm Reply

  • Gina: Hi, I have a question about the chocolate cupcakes with chocolate buttercream icing..i am having a large BBQ and I am trying to do the impossible myself with a sweet table. If I baked and iced these cupcakes ahead of time and froze them, would they freeze well?
    Thank you in advance for your reply.
    Gina July 26, 2017 at 11:14pm Reply

  • Kim: I’ll definitely be using this recipe soon! What type of camera do you have for photos? They look amazing! September 21, 2017 at 12:23pm Reply

    • Jaclyn: I use the Canon 5D Mark III. Thanks Kim! September 22, 2017 at 10:40am Reply

  • Jam: This is by far the best choco cupcake ive ever made!! The best buttercream that held its shape despite the warm Philippine weather ( although i substituted around 1/4 of cup with butter flavored shortening coz i ran out of butter) Heavy cream was also hard to come by so i used whole milk. The instructions were easy to follow. Very ideal for beginners like me. I actually sold a dozen for a birthday party and it was a hit! Thank you for your generosity! December 18, 2017 at 7:31pm Reply

    • Jaclyn: So glad you liked this chocolate cupcake recipe Jam! Thanks for your review! December 18, 2017 at 9:19pm Reply

  • Sam: Yummm!! I just made these. I put lots of melted dark chocolate (100g) into the buttercream icing which worked out and I didnt have to substitute any other icing ingredients.
    Didn’t bother separating the egg as I only had two left and was making a double batch. Also, I didnt have cream so I used whole milk. Thanks for the recipe. So yum.
    Respect-from Sydney, Australia 🇦🇺 March 24, 2018 at 2:48am Reply

    • Jaclyn: I’m so glad you enjoyed the frosting! :) March 27, 2018 at 2:07pm Reply

  • Éabha: PERFECT!! April 3, 2018 at 12:20pm Reply

    • Jaclyn: Glad you think so! April 4, 2018 at 12:38am Reply

  • Michelle Hoffman: My almost 6-year old daughter was to bring birthday treats today. She was set on chocolate cupcakes and I had yet to find a recipe that deflates no matter how long I baked them. I was going to use my recipe that deflates the least and mound on the frosting (what kid doesn’t love frosting?!?!), but something told me to check your archives. I made a double batch and decorated with fruit leather rainbows. I’ll update later on kindergarten sensory panel, but I did enjoy the “25th cupcake” with a big spoon. April 30, 2018 at 9:21am Reply

    • Michelle Hoffman: **I had yet to find a recipe that doesn’t deflate. April 30, 2018 at 9:31am Reply

  • Patti: Our family’s chocolate cake recipe is delicious, but has shortening, which is not my favorite baking ingredient. I have had a hard time finding a homemade recipe with a comparable texture, but now can look no further! Even with a toddler “helping” and subbing olive oil for the vegetable, these came out deliciously moist and fluffy. I am mixing and matching recipes and plan to put the raspberry buttwrcream on them. Can’t wait for dessert! June 6, 2018 at 11:18am Reply

    • Jaclyn: So glad you liked them! Thanks for the feedback! June 7, 2018 at 12:07pm Reply

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