Classic Chocolate Cupcakes with Chocolate Buttercream Frosting

Super soft, moist Classic Chocolate Cupcakes with a rich, creamy chocolate buttercream frosting are perfect for celebrating birthdays and special occasions or making any day a little more sweet.

Perfect Chocolate Cupcakes

Soft, sweet Classic Chocolate Cupcakes with the dreamiest chocolate buttercream frosting – is there anything better? With a tender crumb and a rich chocolate flavor, they’re everything a great cupcake should be. They are are so easy and so delicious, they’re sure to become your go-to for birthdays, team parties, or just a day when you just really need a cupcake.

Simple, Classic and Irresistible

Nothing appeases a sweet tooth quite like chocolate cake. And whether it’s a decadent flourless chocolate cake for date night, a three-layer chocolate cake to celebrate a birthday or an out-of-this-world fudge caramel stout cake for a special occasion, you cannot go wrong. Chocolate cupcakes, included! These classics are crowd pleasing, simple and pretty impossible to resist. Rich and chocolaty with a moist crumb – you won’t be able to eat just one.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: provides the structure that helps the cupcakes hold their shape while staying tender. A 1-to-1 gluten-free baking flour can usually be substituted for the all-purpose flour.
• Granulated sugar: sweetens the cupcakes while also helping keep them moist and tender.
• Unsweetened cocoa powder: gives the cupcakes their rich chocolate flavor and deep color.
• Baking soda: reacts with acidic ingredients in the batter to help the cupcakes rise and become light and tender.
• Baking powder: provides additional leavening to help the cupcakes rise and create a soft, fluffy texture.
• Kosher salt: balances the sweetness and enhances the chocolate and vanilla flavors. Fine sea salt or table salt can be substituted, but use slightly less since the crystals are smaller.
• Large egg: binds the ingredients together while adding structure, richness, and moisture to the cupcakes.
• Milk: adds moisture and helps create a smooth batter and tender cupcake crumb.
• Canola oil: adds moisture and fat, keeping the cupcakes soft and tender even after they cool. Vegetable oil or another neutral-flavored oil can be substituted in equal amounts.
• Pure vanilla extract: rounds out and enhances the chocolate flavor while adding warmth and sweetness.
• Chocolate Frosting Recipe: adds a rich, creamy chocolate finish and extra sweetness to each cupcake. Vanilla buttercream frosting or a cream cheese frosting can be used instead. Yum!

Supplies:

• 12-cup muffin pan
• Cupcake liners
• Large mixing bowls
• Whisk
• Wire cooling rack

How to Make Classic Chocolate Cupcakes with Chocolate Buttercream Frosting

• Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, whisk together the egg, milk, oil, and vanilla extract.

• Add the liquid mixture to the dry mixture and whisk until smooth and combined.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 18 to 20 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.

• While the cupcakes bake, make the frosting.
• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

• Spread or pipe frosting onto cooled cupcakes.

Storage

Once frosted with chocolate buttercream, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cupcakes come to room temperature for about 10 minutes before serving for the best texture and flavor.

Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 5 days.

The chocolate buttercream frosting can be made in advance and stored in an airtight container in the refrigerator for up to one week. Let the chilled frosting come to room temperature before piping or spreading onto the cupcakes.

To freeze unfrosted cupcakes, arrange them in a single layer in a freezer-safe, airtight container. Store them for up to 3 months. Defrost at room temperature for about 2 hours before frosting.

If you make my Classic Chocolate Cupcakes, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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