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Decadent Chocolate Cupcakes with Rich Cocoa Frosting Recipe

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3.8 from 36 reviews

Deliciously moist and rich chocolate cupcakes topped with creamy chocolate frosting, perfect for any celebration or sweet treat craving. These cupcakes feature a tender crumb enhanced by cocoa powder and are finished with a smooth, luscious chocolate buttercream frosting.

Ingredients

Cupcakes

  • 1 cup all-purpose flour (141g)
  • 1 cup granulated sugar (200g)
  • ½ cup natural unsweetened cocoa powder (50g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg (room temperature)
  • ½ cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup very hot water

Chocolate Frosting

  • 1 cup salted butter (softened)
  • ⅔ cup natural unsweetened cocoa powder
  • 4 cups powdered sugar
  • 4-6 tablespoons heavy cream or whole milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract together until smooth and combined.
  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix with a stand mixer or hand mixer until just combined, ensuring not to overmix.
  4. Add Hot Water: Slowly add the very hot water to the batter while mixing on low speed. The batter will be thin, which is expected. Scrape down the sides of the bowl to fully incorporate.
  5. Fill and Bake: Fill the cupcake liners halfway with the batter. Bake for 18-21 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cupcakes spring back when lightly pressed.
  6. Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
  7. Make Frosting: In the bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, cream the softened butter and cocoa powder together until smooth and fluffy.
  8. Add Sugar and Flavor: Add half of the powdered sugar and mix on medium speed until combined. Then add the remaining powdered sugar, vanilla extract, and a pinch of salt, mixing well and scraping down the sides as needed.
  9. Adjust Consistency: Gradually add 1-2 tablespoons of heavy cream or milk at a time, mixing in between additions, until the frosting reaches a spreadable or pipeable consistency that holds its shape.
  10. Frost Cupcakes: Transfer the frosting to a decorative piping bag and pipe swirls on the cooled cupcakes or spread with a spatula as desired. Serve and enjoy!

Notes

  • Ensure the cake batter is thin after adding hot water for a moist cupcake texture.
  • Room temperature ingredients help achieve better mixing and texture.
  • Adjust cream quantity in frosting to reach desired consistency for spreading or piping.
  • Make sure cupcakes are completely cooled before frosting to prevent melting the frosting.
  • These cupcakes store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://recipethrive.com/decadent-chocolate-cupcakes-with-rich-cocoa-frosting-recipe/