Creative cupcake flavors are always fun, but sometimes you just need a simple, classic chocolate cupcake. Or dark chocolate cupcake, as we always prefer dark chocolate in our treats.
Simple, sweet – but not too sweet, and just perfect, the chocolate cupcake. I love the brown tulip cupcake liners I used for these. They are so simple, yet pretty.
I made these cupcakes for an anniversary party my brother and his wife were having. Happy Anniversary J & K! I hope everyone enjoyed the cupcakes and the party.
Chocolate Cupcakes Recipe
Chocolate Cupackes
Ingredients
Cupcakes
- 1/2 cup butter (softened)
- 1 and 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 and 1/2 cups all purpose flour
- 1/2 cup cocoa powder (I prefer dark cocoa)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk (regular milk will work, though buttermilk preferred)
Frosting
- 1/2 cup butter (softened)
- 2/3 cup cocoa powder (I prefer dark cocoa)
- 3 cups powdered sugar
- 1/3 cup whipping cream (half and half or even milk will also work)
- 2 tsp vanilla extract
- pinch of salt (optional)
Instructions
Cupcakes
- Preheat oven to 350 degrees F.
- In a large bowl, beat together butter and sugar until light and fluffy. Add in eggs and vanilla, mixing well to combine. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Add half a dry ingredients to wet ingredients and mix well to combine, followed by half of buttermilk, mixing well to combine beating well after each addition. Add remaining dry ingredients, mix well, and finish with remaining buttermilk, mixing well to combine.
- Line muffin pans with liners, and fill with batter, about 2/3 of the way full. Bake for approximately 15-20 minutes or until cupcakes spring back when lightly touched and/or toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely prior to frosting.
Frosting
- With a mixer, combine softened butter and cocoa powder. Add in powdered sugar, salt, vanilla and most of your whipping cream. Beat well with mixer, adding in small amounts of remaining whipping cream, until desired consistency is reached.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
You can find the brown cupcake liners I used here.
The Jumbo Red Heart Quins can be found here.
Super simple, but oh so pretty!
Here are some other cupcake recipes that you might enjoy!
Chocolate Raspberry Brownie Cupcakes
Dark Chocolate Cupcakes With A Hint Of Coffee
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
