Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge in the ultimate chocolatey treat with these **Decadent Chocolate Cupcakes with Buttercream Frosting**! Featuring a moist and rich chocolate base made with a combination of cocoa powder, brown sugar, and buttermilk, these cupcakes deliver a deep, luxurious flavor in every bite. The batter, enhanced with boiling water for an extra tender crumb, pairs beautifully with the creamy, fluffy buttercream frosting, whipped to perfection with vanilla extract and just a hint of salt for balance. With a quick prep time of 20 minutes and simple, pantry-staple ingredients, these cupcakes are perfect for any occasion, from birthday parties to indulgent weeknight desserts. Top them off with your favorite sprinkles or decorations, and let this homemade chocolate cupcake recipe become your new favorite go-to!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
- 1/8 teaspoon salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 cupcake liners.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the granulated sugar, brown sugar, and vegetable oil until well combined.
Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add in the dry ingredient mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Carefully stir in the boiling water until smooth. The batter will be thin.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, prepare the frosting. In a medium bowl, beat the butter until creamy.
Gradually add in the powdered sugar, beating until smooth.
Mix in the vanilla extract, milk, and salt. Beat until the frosting is fluffy and smooth.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
Decorate the cupcakes as desired and serve.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 699.1 g | 254% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 531.5 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 482 mg | 37% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
