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A chocolate cupcake on a pewter platter
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5 from 1 vote

Chocolate Cupcake Recipe

This chocolate cupcake recipe is perfectly moist, light, fluffy cupcake with a super chocolatey buttercream frosting!
Prep Time10 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate buttercream frosting, cupcakes, moist
Servings: 14
Calories: 412kcal
Author: Leigh Harris


Chocolate Cupcakes

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder I used Hershey's Special Dark
  • 1 cup Granulated sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp salt
  • 1 large egg, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1/2 cup hot strong coffee

Chocolate Buttercream Frosting

  • 1 cup Unsalted butter
  • 1/2 cup Unsweetened cocoa powder I used Hershey's Special Dark
  • 1/4 tsp salt
  • 1 tsp Pure vanilla extract
  • 3 cups Powdered sugar or more or less
  • 4 Tbsp Heavy cream or milk or more or less


Chocolate Cupcakes

  • Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners, set aside.
  • In a medium-size bowl add the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine.
  • In a large bowl add the room temperature egg, buttermilk, vegetable oil, and vanilla extract. Whisk to combine.
  • Add the dry ingredient mixture to the wet ingredients and mix with an electric mixer until combined. Add the hot coffee and mix together until combined. This batter will be thin, don’t panic.
  • Fill the paper cupcake liners only 1/2 full ( I use a 1/4 cup measuring cup).
  • Bake for 18-20 minutes or until a toothpick or wooden skewer inserted into the center comes out with just a few moist crumbs. Cool completely before frosting.

Chocolate Buttercream Frosting

  • Using an electric mixer beat the softened butter on medium speed until creamy and fluffy, about 2-3 minutes.
  • Add the cocoa powder, salt, and vanilla. Add the powdered sugar one cup at a time, as well as the heavy cream 1 tablespoon at a time until the desired consistency is achieved.
  • Frost the cupcakes as desired and top with chocolate sprinkles or pearled sugar.


Calories: 412kcal | Carbohydrates: 51g | Protein: 3g | Fat: 24g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 184mg | Potassium: 161mg | Fiber: 2g | Sugar: 40g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg