Short Description
These chocolate cupcakes are moist, rich, and deeply satisfying, topped with a silky, creamy chocolate frosting. Finished with delicate chocolate shavings, they offer the perfect classic indulgence for celebrations or anytime you want a chocolate treat.
Why You’ll Love This Recipe
This recipe combines a tender, moist cupcake crumb with a luscious chocolate frosting, creating a harmonious balance of flavor and texture. The cupcakes are easy to prepare and yield a reliable, crowd-pleasing dessert. The frosting is creamy yet light, making each bite indulgent without being overly heavy. Perfect for birthdays, parties, or simply satisfying a chocolate craving, these cupcakes bring timeless comfort and elegance to your dessert table.
Ingredients
For the cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
For the chocolate frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1-2 tablespoons milk
1 teaspoon vanilla extract
Chocolate shavings for garnish
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep cupcakes tender.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely.
- To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing thoroughly.
- Add milk and vanilla extract and beat until the frosting is smooth and fluffy. Adjust milk quantity to achieve desired consistency.
- Pipe or spread the frosting over cooled cupcakes. Garnish with chocolate shavings before serving.
Servings and Timing
Makes 12 standard-sized cupcakes.
Preparation time: 15 minutes
Baking time: 18-20 minutes
Total time: Approximately 40 minutes
Variations
- Add a teaspoon of espresso powder to the batter for a subtle coffee flavor that enhances the chocolate.
- Substitute vegetable oil with melted coconut oil for a hint of tropical flavor.
- For a richer frosting, add 2 ounces of melted dark chocolate to the buttercream.
- Mix mini chocolate chips into the batter for added texture.
- Use cream cheese frosting instead of chocolate frosting for a tangy contrast.
Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving chilled cupcakes, allow them to come to room temperature for the best texture and flavor. Avoid reheating cupcakes with frosting, as this can alter the consistency.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk replacement.
How do I prevent cupcakes from drying out?
Avoid overbaking and store them in an airtight container to retain moisture.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes in a single layer. Thaw before frosting. Frosted cupcakes can be frozen in airtight containers but may affect frosting texture.
How do I make the frosting less sweet?
Reduce powdered sugar slightly or add a pinch of salt to balance sweetness.
Can I use butter substitutes?
Yes, plant-based butter alternatives can be used for a dairy-free frosting.
What is the best way to pipe frosting?
Use a piping bag fitted with a star or round tip for a professional finish.
Can I prepare the batter in advance?
It is best to bake the batter immediately for optimal rise and texture.
How do I ensure cupcakes bake evenly?
Fill liners evenly and avoid opening the oven door during baking.
Can I add fillings to the cupcakes?
Yes, fillings such as raspberry jam or chocolate ganache can be added after baking by coring the cupcake and filling the center.
Conclusion
These decadent chocolate cupcakes with chocolate frosting are a timeless dessert that delivers rich flavor and moist texture in every bite. Simple to make yet impressive to serve, they are a wonderful choice for any occasion or an everyday chocolate treat. With easy variations and reliable results, this recipe is sure to become a favorite in your baking collection.
Print
Decadent Chocolate Cupcakes with Chocolate Frosting
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert, Snack, Baking
- Method: Baking, Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Cupcakes au chocolat moelleux et riches garnis d’un glaçage au chocolat soyeux et crémeux et garnis de copeaux de chocolat, parfaits pour les célébrations ou une friandise au chocolat classique.
Ingredients
- 1 tasse de farine tout usage
- 1 tasse de sucre granulé
- 1/2 tasse de poudre de cacao non sucrée
- 1 cuillère à café de levure chimique
- 1/2 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de sel
- 1/2 tasse d’huile végétale
- 2 gros œufs
- 1 cuillère à café d’extrait de vanille
- 1/2 tasse de babeurre
- Pour le glaçage au chocolat :
- 1/2 tasse de beurre non salé, ramolli
- 1 1/2 tasse de sucre en poudre
- 1/4 tasse de poudre de cacao non sucrée
- 1 à 2 cuillères à soupe de lait
- 1 cuillère à café d’extrait de vanille
- Copeaux de chocolat pour la garniture
Instructions
- Préchauffer le four à 350 °F (175 °C) et chemiser un moule à muffins de caissettes à cupcakes.
- Dans un grand bol, fouettez ensemble la farine, le sucre, la poudre de cacao, la levure chimique, le bicarbonate de soude et le sel.
- Dans un autre bol, fouettez ensemble l’huile végétale, les œufs, l’extrait de vanille et le babeurre jusqu’à consistance lisse.
- Ajoutez progressivement les ingrédients humides aux ingrédients secs, en remuant jusqu’à ce qu’ils soient bien mélangés.
- Remplissez les caissettes à cupcakes aux 2/3 environ avec la pâte.
- Cuire au four pendant 18 à 20 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.
- Laissez les cupcakes refroidir complètement.
- Pour le glaçage, battez le beurre ramolli jusqu’à ce qu’il soit crémeux.
- Ajoutez progressivement le sucre glace et le cacao en poudre en mélangeant bien.
- Ajoutez le lait et l’extrait de vanille et battez jusqu’à obtenir une consistance lisse et mousseuse.
- Dressez ou étalez le glaçage sur les cupcakes refroidis et décorez de copeaux de chocolat.
Notes
- Assurez-vous que les cupcakes sont complètement refroidis avant de les glacer pour éviter qu’ils ne fondent.
- Ajustez la quantité de lait dans le glaçage pour obtenir la consistance désirée.
- Utilisez de la poudre de cacao de bonne qualité pour une meilleure saveur de chocolat.
- Conservez les cupcakes dans un récipient hermétique à température ambiante jusqu’à 3 jours.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: Approx. 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Your email address will not be published. Required fields are marked *