Chocolate Cupcakes With Chocolate Buttercream Frosting

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Rich and moist chocolate cupcakes with chocolate buttercream frosting are easy to make at home and perfect for any cake occasion!

Prep Time 30

Cook Time 25

Total Time 55

Servings cupcakes

Calories 470kcal

Preheat oven to 350F and line a 12-cup muffin tin with paper wrappers. Set aside.
In a large bowl, whisk oil, sugars, eggs, egg yolk, buttermilk, and vanilla until smooth.
In a medium bowl, combine flour, cocoa, instant espresso, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined (batter will be thin).
Fill muffin cups 3/4 full of batter (do not overfill past 3/4 otherwise cupcakes may overflow cups during baking). Bake cupcakes at 350F 20-25 minutes until a toothpick inserted in center of cupcake comes out clean. Cool cupcakes completely on a wire cooling rack.

Place butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed 2-3 minutes until creamy.
Add powdered sugar and cocoa to butter mixture and beat an additional 2-3 minutes until frosting is smooth. With mixer running, add vanilla and just enough heavy cream until frosting is spreadable and creamy. Refrigerate frosting until ready to frost cupcakes.
Allow frosting to soften to room temperature if you refrigerated it before frosting cupcakes. Frost cupcakes and store in refrigerator until ready to serve. Enjoy!

Storing Instructions

Store cupcakes in refrigerator up to 6 days.

Visit Whole and Heavenly Oven for more recipes.