Classic Chocolate Cupcakes with Chocolate Buttercream
Moist, ultra-fudgy dark chocolate cupcakes crowned with towering swirls of silky whipped chocolate fudge buttercream and delicate chocolate shavings.
In a nutshell: This authentic american classic chocolate cupcakes with chocolate buttercream comes together in just 40 mins using simple whole ingredients. The chef's secret is to Pouring hot brewed coffee over Dutch-process cocoa dissolves cocoa particles and intensifi. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Timed for National Chocolate Cupcake Day (Oct 18), these Classic Chocolate Cupcakes with Chocolate Buttercream are the definitive bakery standard! Rich Dutch-process cocoa and hot brewed coffee create an ultra-moist, tender crumb, topped with a velvety whipped chocolate fudge buttercream.
Key Equipment
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- 12-cup standard muffin pan
- Parchment cupcake liners
- Hand or stand mixer
- Large piping bag with open star tip (Wilton 1M)
- Whisk
Chef's Pro-Tips
- Bloom cocoa in hot coffee: Pouring hot brewed coffee over Dutch-process cocoa dissolves cocoa particles and intensifies rich chocolate flavor without making cupcakes taste like coffee.
- Use Dutch-process cocoa powder: Alkalized Dutch cocoa yields a darker, richer color and smoother, deeper chocolate flavor than natural cocoa.
- Beat buttercream for full 5 minutes: Beating the chocolate buttercream with powdered sugar and heavy cream until light and fluffy ensures effortless, bakery-style piping swirls.
Ingredients
12
servings
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1.25 cups all-purpose flour, spooned and leveled
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1 cup granulated sugar, for tender sweetness
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½ cup Dutch-process cocoa powder, unsweetened, sifted
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1 tsp baking powder, for gentle rise
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½ tsp baking soda & fine sea salt, leavening and flavor balance
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1 large egg, room temperature
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½ cup buttermilk or whole milk, room temperature
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⅓ cup vegetable oil or melted coconut oil, ensures moist crumb
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1 tsp pure vanilla extract, for cupcakes and frosting
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½ cup hot freshly brewed coffee, blooms the cocoa powder
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1 cup (2 sticks) unsalted butter, softened, for buttercream
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⅔ cup Dutch-process cocoa powder, for frosting
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3 cups powdered sugar, sifted, for buttercream
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⅓ cup heavy whipping cream, for fluffy buttercream consistency
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2 tbsp dark chocolate shavings or sprinkles, for garnish
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Step-by-Step Instructions
Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
Whisk Dry Ingredients & Bloom Cocoa
In a large mixing bowl, whisk together flour, granulated sugar, 1/2 cup sifted cocoa powder, baking powder, baking soda, and salt. Pour hot brewed coffee over the dry mixture, whisking gently to bloom the cocoa.
Add Wet Ingredients & Fill Liners
Whisk in the egg, buttermilk, vegetable oil, and vanilla extract until batter is smooth and lump-free (batter will be thin). Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake Cupcakes
Bake for 18-20 minutes, until cupcake tops spring back lightly when touched and a toothpick inserted into center comes out with just a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Whip Buttercream & Pipe
In a stand mixer fitted with paddle attachment, beat softened butter on medium-high for 3 minutes until pale and creamy. Sift in 2/3 cup cocoa powder and 3 cups powdered sugar alternately with heavy cream and vanilla. Beat on high speed for 3-4 minutes until silky, fluffy, and spreadable. Fit a piping bag with a 1M star tip, pipe towering swirls on cooled cupcakes, and top with dark chocolate shavings!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Bake cupcakes up to 2 days ahead and store un-frosted in an airtight container at room temperature. Frost the day of serving.
Flash freeze frosted cupcakes on a baking sheet for 1 hour until firm, then wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.
You can substitute boiling water for hot coffee with great results.
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