Moist, rich, and packed with deep chocolate flavor, these Decadent Chocolate Cupcakes are topped with a swirl of luscious chocolate buttercream and finished with delicate chocolate sprinkles. Perfect for birthdays, celebrations, or whenever a serious chocolate craving strikes, these cupcakes are a true indulgence.
Why You’ll Love This Recipe
These chocolate cupcakes are everything a chocolate lover could wish for: tender, moist, and full of rich cocoa flavor. The silky chocolate buttercream adds a luxurious finishing touch, creating a perfect balance between the light, fluffy cupcake and the creamy, decadent frosting. Easy to prepare yet impressive enough for any special occasion, this recipe will quickly become a favorite in your dessert repertoire.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup granulated sugar
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1/2 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup hot water
For the chocolate buttercream:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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2-3 tablespoons milk
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1 teaspoon vanilla extract
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Chocolate sprinkles for garnish
Directions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
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In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
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Add the oil, eggs, and vanilla extract, and mix until combined.
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Gradually mix in the buttermilk, followed by the hot water, stirring until the batter is smooth.
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Fill each cupcake liner about two-thirds full with batter.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely before frosting.
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For the buttercream, beat the softened butter until creamy.
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Sift together the powdered sugar and cocoa powder, then gradually add to the butter, alternating with the milk and vanilla extract, beating until fluffy and smooth.
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Pipe the chocolate buttercream onto the cooled cupcakes and garnish with chocolate sprinkles.
Servings and timing
This recipe makes approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Variations
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Substitute half the cocoa powder with Dutch-processed cocoa for a deeper chocolate flavor.
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Fill the cupcakes with chocolate ganache for an extra surprise inside.
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Add a hint of coffee to the batter to intensify the chocolate flavor.
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Use white chocolate or caramel buttercream for a fun twist.
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Decorate with edible gold dust or themed sprinkles for special occasions.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature before serving to restore their soft texture. Frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.
FAQs
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and store them unfrosted in an airtight container.
How do I make the buttercream even more chocolatey?
Add a few ounces of melted and cooled semi-sweet chocolate to the buttercream for a richer flavor.
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk by mixing 1/2 cup milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Why is my buttercream too thick?
Gradually add a bit more milk, one tablespoon at a time, until you reach the desired consistency.
How do I ensure moist cupcakes?
Do not overmix the batter and avoid overbaking; check doneness early with a toothpick.
Can I use this recipe to make a cake instead?
Yes, the batter can be baked in a small 8-inch cake pan; adjust the baking time accordingly.
What piping tip is best for frosting?
A large star tip, such as a Wilton 1M or 2D, creates beautiful buttercream swirls.
Can I add other flavors to the cupcakes?
Yes, you can add a teaspoon of almond, mint, or orange extract for a flavor variation.
How do I store frosted cupcakes without messing up the buttercream?
Use a tall container or a cupcake carrier to prevent smudging the frosting.
How do I prevent the cupcakes from sticking to the liners?
Use high-quality cupcake liners and allow the cupcakes to cool completely before peeling.
Conclusion
Decadent Chocolate Cupcakes with Chocolate Buttercream are a chocolate lover’s dream, offering moist, flavorful cake paired with rich and creamy frosting. Simple to prepare yet impressive enough for any celebration, these cupcakes are sure to delight anyone lucky enough to enjoy one. With endless options for variation and decoration, this recipe will become a treasured staple for birthdays, parties, and everyday indulgences.
Print
Decadent Chocolate Cupcakes with Chocolate Buttercream
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert, Party Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Treat yourself to these Decadent Chocolate Cupcakes with Chocolate Buttercream — ultra-moist, rich cupcakes crowned with a swirl of luscious, fluffy chocolate frosting and a sprinkle of chocolate sprinkles for the ultimate indulgent experience! Keyword: decadent chocolate cupcakes with chocolate buttercream
Ingredients
For the cupcakes:
-
1 cup all-purpose flour
-
1/2 cup unsweetened cocoa powder
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1 cup granulated sugar
-
1/2 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup hot water
For the chocolate buttercream:
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1 cup unsalted butter, softened
-
3 cups powdered sugar
-
1/2 cup unsweetened cocoa powder
-
2-3 tablespoons milk
-
1 teaspoon vanilla extract
-
Chocolate sprinkles for garnish
Instructions
-
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
-
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
-
Add in the oil, eggs, and vanilla extract and mix until combined.
-
Gradually mix in the buttermilk, followed by the hot water, stirring until the batter is smooth.
-
Fill each cupcake liner about two-thirds full with batter.
-
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
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Let the cupcakes cool completely before frosting.
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For the buttercream, beat the softened butter until creamy.
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Sift together the powdered sugar and cocoa powder, then gradually add to the butter, alternating with the milk and vanilla extract until fluffy and smooth.
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Pipe the buttercream onto the cooled cupcakes and garnish with chocolate sprinkles.
Notes
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Use high-quality cocoa powder for a richer chocolate flavor.
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Add a little extra milk if the buttercream is too stiff for piping.
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Cupcakes can be made a day ahead and frosted the next day for easier party prep.
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