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

4.88 from 8 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

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  • Elizabeth: I don’t have stand mixer. Will this work with a hand one? September 25, 2018 at 7:36am Reply

    • Jaclyn: Yes that would be fine. October 17, 2018 at 10:20am Reply

  • Brenda: Loved it everyone else did too. Grezt recipe! August 25, 2018 at 8:51am Reply

    • Jaclyn: Thanks for leaving 5 stars! August 27, 2018 at 9:58am 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

  • 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

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

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

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