Estimated reading time: 6 minutes

This Chocolate Buttercream Frosted Chocolate Cupcakes recipe is a classic, moist, chocolate cupcake recipe. They are topped with deliciously decadent chocolate buttercream frosting and your favorite sprinkles. (makes 24 cupcakes)

Chocolate Buttercream Frosted Chocolate Cupcakes

Hi Everyone, these Chocolate Buttercream Frosted Chocolate Cupcakes are SUCH a treat.

The cake part is moist and the chocolate buttercream frosting is the kind of frosting that you just want to eat and eat and eat...you need a solid chocolate cupcake recipe?

You came to the right place!

I topped these lovelies off with colorful sprinkles but you can do whatever color you want depending on what event/party you are making them for  - or just leave them plain.

Ingredients

Chocolate Cupcake Base

• 1 ½ cups all-purpose flour (you can also use cake flour)
• 1 ½ cups granulated white sugar
• ¾ cup unsweetened cocoa powder (I use Hershey's or Nestle)
• 1 ½ teaspoon baking soda
• ¾ baking powder
• ¾ teaspoon Kosher salt
• 2 large eggs
• ¾ cup buttermilk
• ¾ warm water
• ¼ cup Canola oil
• 1 teaspoon pure vanilla extract

Chocolate Buttercream Frosting

• ½ cup unsalted butter
• ¼ unsweetened cocoa powder (I use Hershey's or Nestle)
• ⅓ teaspoon pure vanilla extract
• 1 cup confectioner's sugar

Kitchen Tools

• large cookie scoop (I use the large OXO large cookie scoop to scoop the perfect amount into the cupcake liners, this one is the best below)
• 24 cupcake paper liners or silicone cupcake liners
• mixing bowls for the cupcake batter and the frosting
• cupcake tin
• handheld electric mixer
• measuring spoons and cups
• wet measure
• wire cooling racks
• piping bag
• star tip (or tip of your choice) for frosting the cupcakes

Web Story

I highly recommend the OXO LARGE cookie scoop for scooping the cupcake batter into the cupcake liners, it gets the perfect amount every time!

If you make these Chocolate Buttercream Frosted Chocolate Cupcakes, make sure to tag #lifeslittlesweets on Instagram, I love seeing the recipes people create from the blog!

I know you will love these Chocolate Buttercream Frosted Chocolate Cupcakes!

Recipe Attribution

This recipe is inspired by Chocolate Cupcakes by The Stay at Home Chef

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Chocolate Buttercream Frosted Chocolate Cupcakes

Yield: 24 cupcakes

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

This Chocolate Buttercream Frosted Chocolate Cupcakes recipe is a classic, moist, chocolate cupcake recipe. They are topped with deliciously decadent chocolate buttercream frosting and your favorite sprinkles. (makes 24 cupcakes)

Print

Ingredients

Chocolate Cupcake Base

• 1 ½ cups all-purpose flour, (you can also use cake flour)
• 1 ½ cups granulated white sugar
• ¾ cup unsweetened cocoa powder, (I use Hershey’s or Nestle)
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon Kosher salt
• 2 large eggs
• ¾ cup buttermilk
• ¾ cup warm water
• ¼ cup Canola oil
• 1 teaspoon pure vanilla extract

Chocolate Buttercream Frosting

• 1 ½ cup unsalted butter, softened (not hot)
• ¾ cup unsweetened cocoa powder, (I use Hershey’s or Nestle)
• 1 teaspoon pure vanilla extract
• 3 cups confectioner’s sugar
• sprinkles

Instructions

Chocolate Cupcake Base

1. Preheat the oven to 325 and line a cupcake tin with 24 liners. If you have 2 tins, you might need to bake them in batches.
2. In a large mixing bowl, mix flour, sugar, cocoa, baking soda, baking powder, and Kosher salt.
3. In the same mixing bowl, add the 2 eggs, buttermilk, warm water, oil, and vanilla. With a handheld electric mixing, beat until combined. Scrape down the sides, if you need to.
4. Using a large cookie scoop, scoop the cupcake batter into the liners. Using a baking spatula, get all the batter out of the mixing bowl, and evenly distribute it into the cupcake liners. Each liner should be about ⅔ full.
5. Bake the cupcake batter for 20-22 minutes (20 minutes always works for me). To test for doneness, insert a toothpick or knife in the middle and it should come out clean. When they are done, cool them on a wire rack. (Frost the cupcakes only when they are completely cool so the frosting doesn't melt)

Chocolate Buttercream Frosting

1. In a medium-large mixing bowl, using a handheld electric mixer, mix softened unsalted butter, cocoa powder, and vanilla extract.
2. Gradually add in confectioner's sugar and beat until combined, scraping downsides, if you need to.
3. Spread using an offset spatula or pipe in a piping bag and pipe onto the cooled cupcakes. *I used a star tip for the cupcakes in the photos. Sprinkle with your favorite sprinkles. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

• 
  Pyrex Prepware 2-Cup Glass Measuring Cup
• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
• 
  Gifbera Natural Standard Cupcake Liners Odorless Paper Baking Cups 400-Count
• 
  USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 156mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

• This post was originally published on 4/4/2018
• Updated & republished on 4/25/2021, 2/9/2023

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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