This has been my go-to Chocolate Cupcake recipe for years now. It makes the softest, perfectly chocolaty, moist and fluffy cupcake paired with the best chocolate cupcake frosting.

Chocolate Cupcake with Chocolate Frosting

How is it that I’ve never shared a chocolate cupcake recipe with chocolate buttercream frosting before?? Okay, I’ve shared lots of chocolate cupcakes with different kinds of frosting, but who doesn’t love this classic combination — chocolate with more chocolate!

This is has been my go-to chocolate cupcakes for years now. I created this cupcake recipe back when I was reading the how-to’s and sciences of baking books, so I came up with the perfect blend and ratios to get my favorite chocolate cupcake. I’m crazy, I literally dream about these things.

Try these out soon though, you just can’t go wrong with a classic chocolate cupcake with a rich chocolate buttercream frosting.

These are made with all the good stuff — butter, sugar, cocoa, cream. And it includes a tutorial on how to make cupcake frosting that is out of this world.

Oh and that cupcake frosting, it tastes like fudge. If you are lucky enough to have any left over, just store the chocolate frosting for cupcakes in the fridge and eat it by the spoonful. Fudge, I tell you.

Chocolate Cupcakes Ingredients

For the easy chocolate cupcake recipe, you’ll need:

Unsweetened cocoa powder

Baking soda

Boiling water

Unsalted butter

Vegetable oil

Granulated sugar

Vanilla extract

Salt

Eggs

Heavy cream

All-purpose flour

Chocolate Frosting Ingredients

For the chocolate cupcake frosting, you’ll need:

Butter

Powdered sugar

Unsweetened cocoa powder

Vanilla extract

Heavy cream

How to Make Chocolate Cupcakes

Preheat oven to 350 degrees.

In large heat proof mixing bowl, whisk together cocoa powder and baking soda.

Pour in boiling water and whisk then let cool 5 minutes.

Meanwhile, in a bowl using an electric mixer blend together melted butter, vegetable oil, granulated sugar, vanilla and salt.

Mix in egg then eggs yolk.

Blend in lukewarm cocoa mixture then blend in heavy cream.

Add flour and blend until well combined.

Divide batter among 12 paper lined muffin cups filling each about 2/3 full.

Bake in preheated oven about 17 – 20 minutes.

Cool before frosting.

How to Make Cupcake Frosting

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until fluffy.

Add the rest of the chocolate frosting ingredients and mix until light and fluffy.

Can I Double the Recipe?

You can easily double this recipe, it is actually half of the original recipe. I’m usually only making 12 cupcakes these days, it’s not very often that I need 24. But if you’ve got a room full of chocolate lovers, go with 24 :).

Can I Freeze Cupcakes?

While I think cupcakes are best fresh, you can definitely freeze them. If you know you’ll be freezing the cupcakes, I recommend freezing only the chocolate cupcake base and waiting until you’re ready to eat them to make the chocolate frosting for the cupcakes. You may be able to freeze buttercream, but it’s far better fresh!

Is There a Heavy Cream Substitute I Can Use?

Without having tried it myself, I can’t say for sure. But I’ve had readers report success making this recipe with whole milk. I wouldn’t use a milk with less fat than that since you need the fat to add moisture to the cupcakes.

Tips for the Best Chocolate Cupcakes

When making the chocolate cupcake batter, the water must be boiling. Warm tap water isn’t hot enough.

I prefer using a blend of salted and unsalted butter in the chocolate cupcake frosting. I find it adds a richer flavor!

If you want extra chocolatey frosting, add an additional 2 tablespoons of cocoa powder to it.

More Easy Cupcake Recipes You’ll Love:

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