Chocolate Buttercream Cupcakes
Chocolate buttercream cupcakes for the amateur baker
You’re probably wondering what is with the recipe title? I found these pictures in an old hard drive and memories came flooding back! This recipe is the result of one of my earlier attempts at baking. I called these my chocolate buttercream cupcakes back then. In retrospect, naming them “Chocolate cupcakes with chocolate buttercream frosting” would’ve made more sense! 🙂 I made them many moons ago (in 2013, I think!). That explains the very amateurish presentation.
But if you can look past the presentation, what you will see is a wonderfully simple recipe to make a super spongy, soft and delicious cupcake! I will be re-doing the recipe and updating this post with better images. But you can still look at the beautiful texture of these cupcakes, can’t you?
Chocolate Buttercream Cupcakes – Printable Recipe
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Chocolate Buttercream Cupcakes
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6-8 cupcakes 1x
Description
Easy eggless chocolate buttercream cupcakes recipe
Ingredients
For the cupcakes
- 1 cup All Purpose Flour
- 1–2 Tablespoons unsweetened Cocoa Powder (adjust depending on how intense of a flavor you want)
- 1/3 cup Powdered Sugar (adjust to taste)
- a pinch of Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1/4 cup refined Vegetable Oil
- 1/3 cup plain Yogurt or Sour Cream
- 1/4 cup Milk or Water (or a little more to loosen up the batter)
For the Chocolate Buttercream
- 1/3 cup Butter at room temperature (preferably unsalted)
- 1/2 cup Powdered Sugar (adjust to taste)
- 1 teaspoon Vanilla Extract
- 1/2 cup Chocolate chips / slabs (to melt)
Instructions
For the cupcakes
- Line cupcake mold with liners. Preheat oven to 160 C (Reduce temp to 140 or 150 C if using convection oven)
- Sift together flour, cocoa powder, baking powder, baking soda, salt, powdered sugar.
- Add oil, vanilla extract yogurt, vanilla extract and water / milk.
- Mix to form a smooth batter. If the batter is too thick, loosen up with some more milk or water.
- Fill each cupcake mold upto half or three-fourth of the way with the batter.
- Bake at 160 C for 20 minutes or until the cupcakes are fully cooked through. Prick the cupcakes with a toothpick. If it comes out without leaving any wet batter, it is done
- Remove and let it cool completely. You can remove the cupcake liners if you want.
To make the Chocolate Buttercream Frosting
- Melt the chocolate in microwave or using the double boiler method until it is fully melted. Mix it well and let it cool completely. Keep stirring consistently to avoid forming a skin or harden the chocolate.
- Add butter at room temperature, vanilla extract and powdered sugar to a mixing bowl. Cream together for 2-3 minutes to form a smooth and creamy mixture (You can do it with a spatula , spoon or electric whisk.)
- Add the cooled and melted chocolate to the buttercream and mix well. If it is warm and your buttercream is starting to melt a little, stick the bowl in the fridge for 10-15 minutes to thicken it up.
Frosting the cupcakes
- Fill a ziplock bag or a pastry bag with the frosting and frost as much or as little as you want on each cupcake
- You can also decorate with sprinkles, chocolate chips, chocolate shards etc.
Serve
- Let the cupcakes chill in the refrigerator for 30 minutes at least before serving.
- Store in an air tight box in the refrigerator for up to 3 days.
- Category: Dessert
- Cuisine: American
Chocolate Buttercream Cupcakes – Step by step pictorial
Sift together flour, cocoa powder, baking powder, baking soda, salt, powdered sugar. Add oil, vanilla extract yogurt and water. Mix to form a smooth batter.
Fill cupcake molds upto half full with the batter. Bake at 160 C for 20-25 minutes. Let the cupcakes cool completely. You can remove the cupcake liners if you want.
To make chocolate buttercream, add powdered sugar, butter at room temperature and vanilla extract to a bowl. Cream them together for 2 minutes to form a creamy mixture. Add cooled, melted chocolate to the buttercream and mix well.
Fill a piping bag with the frosting and frost each cupcake as much or as little as you want. Sprinkle with chocolate shards/ sprinkles/ chocolate slab. Let it chill in the refrigerator for at least 1 hour.
Enjoy. Store in an air tight container in the refrigerator for up to 2-3 days.
Wow. Looks so delicious. Just can’t wait to try this.
Thank you for the recipe. 🙂
Your clicks are amazing, love the Chocolate buttercream cupcakes too, picture perfect:)