Monday, October 6, 2014

Chocolate Cupcakes with Chocolate Buttercream

chocolate buttercream

I guess I could start out by telling you how many chocolate cupcakes I have eaten in the past month, but that would be too embarrassing.  So instead I will describe how incredibly good they are.  These chocolate cupcakes are moist, fudgy and have that "let me inhale 5 in a row without blinking" quality.  Oops, did I just say 5 in a row?  Let's pretend I didn't for the moment, but when you go make them we can have secret conversations about how many we have eaten because we just can't be stopped.  Sound good?
chocolate frosting

These cupcakes, which really are the best ever, are topped with a perfect chocolate buttercream.  You take a run of the mill chocolate buttercream and whip it for 5 minutes–magical things happen.  So here we are, combining the best cupcakes ever with magical chocolate buttercream.  I'm guessing you're already heading to the kitchen to whip up a batch.
chocolate frosting

Chocolate Cupcakes with Chocolate Buttercream

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Chocolate Frosting
 1/2 cup butter, room temperature
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

To make cupcakes:
Heat oven to 350 degrees. Line 2 cupcake pans with paper liners.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt, stir to combine.  Add the eggs, milk, oil and vanilla.  Beat with an electric mixer on medium for 2 minutes.  The mixture will be very thick.  Add in boiling water and beat on low, being very careful not to splatter yourself with hot water, until combined.

Pour the mixture into cupcake liners until they are half full, DO NOT OVERFILL.  The recipe typically makes 27-30 so you may need to work in batches.  Bake for 8-12 minutes until the middle of the cupcakes are set, not squishy but still a little soft.  Do not over bake.  Remove from pan and cool.

To make frosting:
Combine butter and cocoa in mixer and beat for 20 seconds.  Add in the powdered sugar, milk and vanilla and mix on low until combined.  You may need a little more powdered sugar if the mixture seems to thin, at this point it should be fairly thick.  Beat for an additional 5 minutes on medium-high.  Frost cooled cupcakes using a bag and decorating tip or by spreading icing on cupcakes.

Hershey's Perfectly Chocolate Cake
Hershey's Perfectly Chocolate Frosting


  1. Tried the recipe for a church gathering.
    I m not a cookie or cupcake baker😕 The frosting was great, but sad to say the cupcakes stuck to the cupcake paper liners. May hv to try the foil liners next time.. or bake bread instead🤔

    1. Hi Chris! I'm sorry that the cupcakes stuck to the liners! I always use "If You Care" brand liners and nothing ever sticks to them! Unfortunately, every other brand of cupcake liners I use has had very inconsistent results for all baked goods. I find these liners at my local grocery store (Harris Teeter) and they have the added bonus of being very cheap, $1.99 for a box of 60. Give them a try! Amazon also has them, but unless you plan on making 1400 cupcakes, I don't recommend that route!

    2. Oh thanks. I ll try that brand 👍

    3. I m def not a cupcake maker. Didn't grow up making anything like cookies or cupcakes. Only polish breads and doughnuts