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Chocolate Cupcakes With Chocolate Buttercream Frosting

Serves: 24 · 1 Cupcake Prep: 15 mins Cook: 25 mins Total: 40 mins
By Ken Gray Published July 17, 2026
Chocolate Cupcakes With Chocolate Buttercream Frosting

Moist and deeply chocolatey: these chocolate cupcakes use cocoa, buttermilk, and a touch of coffee for rich flavor and a tender crumb, topped with a smooth chocolate buttercream.

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Nutrition Facts

Per serving (1 Cupcake)

Nutrition Facts
Calories 320 kcal
Total Fat 14g
Sodium 180mg
Total Carbohydrates 47g
Dietary Fiber 2g
Protein 3g
Calcium 50mg
Iron 1.2mg

Instructions

​For the Cupcakes

  1. Heat oven to 350°F (175°C). Line 24 cupcake wells with paper liners.

  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until well combined.

  3. In a second bowl, whisk oil, vanilla, eggs, and buttermilk until smooth.

  4. Add the dry ingredients to the wet ingredients and mix just until combined.

  5. Stir in the hot coffee. The batter will be thin; that’s normal.

  6. Fill liners about 2/3 full.

  7. Bake for about 22 to 25 minutes, until a toothpick comes out clean.

  8. Cool completely before frosting.

For the Chocolate Buttercream Frosting

  • Beat butter until light and fluffy.

  • Mix in cocoa powder.

  • Add powdered sugar gradually, alternating with milk, until smooth.

  • Add vanilla and salt; beat until pipe-able.

  • Pipe onto fully cooled cupcakes.

FAQ

​

Recipe & Ingredients

Do the cupcakes actually taste like coffee?

No. The coffee is there to intensify and deepen the chocolate flavor, not to make them taste like coffee. You can use regular brewed coffee or decaf with the same effect.

Can I use regular milk instead of buttermilk?

Yes. Make a quick “buttermilk” by mixing 1 cup (240 g) milk with 1 tablespoon lemon juice or white vinegar; let it sit 5–10 minutes until slightly curdled. This mimics the acidity and tenderness real buttermilk provides.

Can I use butter instead of oil?

You can, but texture changes:

  • Oil → moister, longer-lasting softness (recommended for bakery-style cupcakes).

  • Butter → richer flavor but slightly drier crumb and faster staling.
    If you switch to butter, use the same weight (180 g) melted and cooled.

What kind of cocoa should I use?

Use Dutch-process cocoa if you can. It’s less acidic, darker, and gives a smoother, more “professional” chocolate flavor. Natural cocoa will work but will taste brighter and less deep.

Can I make this gluten-free?

Yes, with a 1:1 gluten-free flour blend that includes xanthan gum. Use the same gram weight (240 g) as the all-purpose flour. Expect a slightly different crumb, but still very good.

Technique & Baking

Why is my batter so thin?

That’s normal. The coffee and buttermilk create a loose batter that bakes into a moist, tender cupcake. Don’t add extra flour to “thicken” it.

My cupcakes are dense. What went wrong?

Common causes:

  • Overmixing the batter after adding flour.

  • Too much flour (especially if scooped with a cup instead of weighed).

  • Old or inactive leaveners (baking soda/powder).
    Mix just until combined, weigh your flour, and check your leavener dates.

How do I get a nice dome on top?

  • Fill liners about 2/3 full.

  • Bake on the center rack.

  • Make sure your oven is truly at 350°F (175°C); use an oven thermometer if possible.

  • Optionally, start at 400°F (200°C) for 5 minutes, then reduce to 350°F for the rest of the bake.

Can I bake these in a 9×13 pan instead?

Yes. Use the same batter; bake in a greased 9×13 pan for about 30–35 minutes at 350°F, testing with a toothpick in the center. It will be more of a sheet cake than cupcakes but same flavor.

Frosting & Finishing

My buttercream is too stiff/too soft. How do I fix it?

  • Too stiff: Add milk/cream 1 teaspoon at a time, beating well after each addition.

  • Too soft: Add sifted powdered sugar 1–2 tablespoons at a time, or chill briefly and re-whip.

Do I have to pipe the frosting?

No. You can spread it with a spoon or offset spatula. Piping just gives the bakery-style look.

Can I use a different frosting?

Yes. This cupcake base works well with:

  • Ganache

  • Cream cheese frosting (chocolate or vanilla)

  • Mocha buttercream

  • Simple chocolate glaze

Storage & Make-Ahead

How long do these keep?

  • Unfrosted: 2–3 days at room temperature in an airtight container.

  • Frosted: Best within 1–2 days at room temperature; refrigerate after that and bring to room temp before serving.

Can I freeze the cupcakes?

Yes. Freeze unfrosted cupcakes:

  1. Cool completely.

  2. Wrap individually in plastic, then place in a freezer bag.

  3. Thaw at room temp before frosting.

Frosted cupcakes can be frozen too, but the frosting may soften slightly on thawing.

Can I make the batter ahead?

Not recommended. The leaveners start working once wet and dry ingredients meet, so the rise is best when baked right away. You can, however, measure dry and wet ingredients separately the night before and mix in the morning.

Notes & Author Comments

​

  • Cocoa choice matters
    Use Dutch-process cocoa for deeper, smoother chocolate flavor and darker color. High-quality cocoa = noticeably better cupcakes.

  • Oil > butter for moisture
    Oil keeps the crumb moist longer than butter. This is why many bakery-style cupcake recipes use oil.

  • Coffee is a flavor enhancer, not a flavor
    The coffee intensifies chocolate without making the cupcakes taste like coffee. Use regular or decaf.

  • Buttermilk is key for tenderness
    Its acidity tenderizes the crumb and helps the leaveners work efficiently. A quick milk + lemon juice substitute works fine.

  • Batter will be thin
    This is expected and necessary for a moist texture. Don’t add extra flour to “fix” it.

  • Don’t overmix
    Once flour hits liquid, mix just until no dry streaks remain. Overmixing = tough, dense cupcakes.

  • Weigh flour when possible
    Too much flour is the most common cause of dry cupcakes. 240 g = 2 cups all-purpose.

  • Oven temperature accuracy
    Use an oven thermometer if you can. A few degrees off can change rise and moisture.

  • Cool completely before frosting
    Warm cupcakes melt buttercream and ruin piping. Let them reach room temp on a rack.

  • Storage
    Best texture: unfrosted, room temp, 2–3 days in an airtight container. Freeze unfrosted for longer storage.

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Recipe Techniques and Tips

​

Ingredient & Prep Choices

  • Use Dutch-process cocoa
    It gives a deeper, less acidic chocolate flavor and a darker color. Many bakery-style recipes specifically call for this for a more grown-up chocolate taste.

  • Choose high-quality cocoa
    The cocoa flavor is the star. A good-quality brand makes a noticeable difference in richness and aroma.

  • Keep eggs, buttermilk, and butter at room temperature
    Room-temperature ingredients emulsify more evenly, giving a finer crumb and better rise. Take them out 30–60 minutes before mixing.

  • Measure flour by weight when possible
    Too much flour is the fastest way to dry, dense cupcakes. Using grams instead of cups avoids this common issue.

Mixing & Batter Technique

  • Mix until just combined once flour is added
    Over-mixing develops gluten and makes cupcakes tough and chewy. Stop as soon as there are no visible streaks of flour.

  • Batting will be thin; that’s intentional
    The coffee and buttermilk make a looser batter than many cake recipes. Don’t “fix” it by adding more flour; that’s what keeps them moist.

  • Scrape the bowl well
    Make sure all dry bits are incorporated, especially if you’re using a stand mixer. Uneven mixing can cause tunnels or uneven rise.

Baking for a Bakery Rise & Texture

  • Use an oven thermometer
    Home ovens are often off by 10–25°F. Correct temperature ensures proper rise and prevents over-baking.

  • Bake at 350°F (175°C) on the center rack
    This gives even heat and a good dome without over-browning the bottoms.

  • Optional “high-heat start” for extra dome
    Some bakery-style recipes start at 400°F (200°C) for 5 minutes, then drop to 350°F (175°C) for the rest. This gives a pronounced dome and tender interior.

  • Don’t Over-bake
    Pull them when a toothpick comes out clean or with a few moist crumbs, not bone-dry. They continue to cook slightly as they cool.

  • Fill liners about 2/3 full
    Overfilling leads to flat tops, overflow, or sinking centers. Aim for a consistent 2/3 fill for uniform domes.

Cooling & Texture Preservation

  • Cool in the pan ~10 minutes, then remove
    Letting them sit too long in a hot pan can dry the edges. After 10 minutes, move to a rack to cool fully before frosting.

  • Cool completely before frosting
    Warm cupcakes melt buttercream and make piping messy. For a professional finish, they must be fully cool.

Frosting & Finishing

  • Aerate the buttercream
    Beat softened butter until very light and fluffy before adding sugar and cocoa. This makes the frosting smoother and easier to pipe.

  • Use a piping tip for a professional look
    A large star or round tip with a firm-but-soft buttercream gives the classic bakery swirl. A piping bag isn’t required, but it makes a big visual difference.seriouseats+1

  • Keep frosting consistency pipe-able
    If it’s too stiff, add a bit more milk/cream; if too soft, add a little more powdered sugar. You want peaks that hold shape but aren’t dry.

Storage to Keep Them “Fresh-Baked”

  • Unfrosted cupcakes:
    Store tightly covered at room temperature up to 2–3 days for best texture.

  • Frosted cupcakes:
    Fine at room temp for a day; refrigerate after that if they won’t be eaten quickly. Bring to room temp ~30 minutes before serving so the crumb softens and buttercream isn’t too firm.

  • Freezing:
    Unfrosted cupcakes freeze well. Wrap individually, then place in a freezer bag. Thaw at room temp before frosting.

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