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Bakery-style chocolate cupcakes with smooth and fluffy buttercream
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Chocolate Cupcakes

These chocolate cupcakes are soft, moist, and rich with deep chocolate flavor, topped with a smooth and creamy buttercream frosting. Made with simple pantry ingredients, they are easy to prepare and perfect for any occasion. Whether for a celebration or a sweet treat at home, these cupcakes deliver bakery-style results every time.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 14 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

 Chocolate Cupcakes

  • 1 cup 130g all-purpose flour
  • 1 cup 207g sugar
  • 6 tbsp 43g unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup 120ml milk or buttermilk
  • 1/2 cup 120ml vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup 120ml hot water
For Chocolate Buttercream
  • 1 1/4 cups 280g unsalted butter (room temperature)
  • 12 oz semi-sweet chocolate chips melted
  • 3 tbsp 22g unsweetened cocoa powder
  • 5 cups 575g powdered sugar
  • Pinch of salt
  • 2-4 tbsp heavy cream

Method
 

For the Cupcakes
  1. Preheat oven to 300°F (148°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the egg, milk, oil, and vanilla until well combined.
  4. Add the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing.
  5. Slowly add the hot water and mix again. The batter will be thin, which is completely normal.
  6. Fill cupcake liners about halfway.
  7. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cupcakes cool for 2 minutes in the pan, then transfer to a wire rack to cool completely.
For the Chocolate Buttercream
  1. Beat the butter in a large bowl until smooth and creamy.
  2. Add melted chocolate and mix until fully combined.
  3. Add cocoa powder and mix again until smooth.
  4. Gradually add powdered sugar and mix well.
  5. Add heavy cream little by little until you reach a smooth, pipeable consistency.
  6. Pipe or spread the frosting onto cooled cupcakes.

Notes

  • Measure flour correctly to avoid dry cupcakes.
  • Don’t overmix the batter to keep cupcakes soft and fluffy.
  • Always frost cupcakes only after they are completely cool.
  • Hot water helps enhance the chocolate flavor and keeps cupcakes moist.