Chocolate Cupcakes

24 Pieces
35 min

Get ready to make the best homemade chocolate cupcakes ever! These cupcakes are so moist, full of flavor, and have the perfect texture. They're incredibly chocolaty, especially when you top them with a big swirl of chocolate buttercream. I first made these when I was asked to bring some cupcakes for a gathering, I can't turn down an opportunity to share baked goods! I could not find a recipe that I wanted to make, though. Sometimes I can be quite picky when searching for recipes, which is probably why I have so many to share. I didn't want to use coffee, and I wanted to include baking chocolate, so I made my own recipe and they were perfect. I have made these cupcakes several times since then, each time as good as the last. This recipe is here to stay!

The chocolate buttercream is smooth, sweet, and it holds it's shape nicely for piping. The way I make icing is to whip my butter until its light and fluffy, then I add powdered sugar (and in this case cocoa powder) until it is thick and pasty, and then I add milk until it is the perfect, spreadable consistency. Using this method, I have never had any issues with my icing, it turns out perfectly every time.

Icing is the most important part of a cake or cupcake if you ask me. It could be the most delicious cake ever, but if the icing isn't good, I don't like it. It is so super easy to make a perfect buttercream icing, and it is so much more delicious than store bought. 

These cupcakes are going to be your new favorite! What occasion are you going to make them for?

Recipe details
  • 24  Pieces
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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For the Cupcake:
  • 3/4 cup milk
  • 2 oz. unsweetened chocolate, broken into pieces
  • 1 1/2 cups flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 3 eggs, slightly beaten
  • 1/2 cup sour cream
For the Chocolate Buttercream:
  • 4 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1 cup butter
  • 1/4 cup milk
For the Cupcake:
Preheat oven to 350 F and grease or line muffin tray
In a microwave safe dish, heat milk until steaming then pour over chocolate, stir and set aside
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside
In a large bowl, beat together canola oil, brown sugar and white sugar
Beat in eggs and sour cream until fully incorporated
Add the flour mixture to the oil mixture and stir together until fully mixed in
Pour milk and chocolate into the batter, stir until batter is a fully uniform consistency
Divide batter into prepared muffin tins, filling each about 2/3 full
Bake in preheated oven 18-20 minutes, or until toothpick inserted into center comes out clean.
Remove from oven and let cool before frosting
For the Chocolate Buttercream:
In a small bowl, mix together cocoa and icing sugar, set aside
Whip butter on high speed until light and fluffy, about 3 minutes
Add sugar mixture to butter slowly, beating well after each addition
Once sugar is fully incorporated into the butter, add milk one tablespoon at a time until icing is smooth and soft consistency
Spread or pipe onto cooled cupcakes
Natalie | The Kollee Kitchen
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  • Mar47540399 Mar47540399 on Aug 05, 2021

    you say grease of line muffin tray. This recipe may make 14 cupcakes, but not muffins. Please say grease or line cupcake pan

  • Mar47540399 Mar47540399 on Aug 05, 2021


    thanks for the quick answer. I do not know where you are from

    but in Connecticut, we have cup cake pans and muffin pans .

    the muffin pans are quite. Bit larger than the cupcake pans.

    Thanks again,