Homemade Chocolate Cupcakes

These chocolate cupcakes are super chocolaty. I love that they bake perfectly. I used to use my favorite chocolate cake recipe to make cupcakes but they would always sink. Like I said, these bake perfectly and they’re super chocolaty. The buttercream is delicious but not too chocolaty which is good because everything balances out.

I decorated some with rainbow sprinkles and the other half with chocolate chips. If you call that decorating. This recipe makes about a dozen cupcakes which I think is perfect because sometimes those recipes that make over 30 cupcakes can be a bit much. No offense to my banana cupcake recipe. Those things are so delicious, I don’t care if I just want 1 cupcake and it makes 68. I’ll still make them.

Speaking of bananas and chocolate, I definitely want to experiment in the kitchen and create a chocolate banana cupcake with some type of chocolate cream cheese frosting. YUM! But for now give these a try 🙂

Homemade Chocolate Cupcakes

Super sweet double chocolate cupcakes with homemade chocolate frosting make for the perfect birthday surprise!

• Author: Julie
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 12 servings
• Category: Dessert
• Cuisine: American

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup melted milk chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt
• 2 eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup sour cream

Chocolate Buttercream

• 10 ounces unsalted butter
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, sift the all-purpose flour, baking powder, baking soda, salt, and set aside.
3. Using an electric mixer, beat the unsalted butter, brown sugar, and granulated sugar until smooth.
4. Add the eggs, sour cream, vanilla extract, and melted chocolate.
5. Add the flour mixture alternating with the buttermilk.
6. Using an ice-cream scoop, scoop the batter evenly in your muffin tin and bake for 15-18 minutes.
To make the frosting, Using an electric mixer, beat the unsalted butter for 2-3 minutes or until smooth.
7. Add the vanilla extract, unsweetened cocoa powder, powdered sugar, and milk.
8. Mix for 4-5 minutes on medium-high speed for 3-4 minutes or until fluffy.
9. Using a piping bag, frost your cooled cupcakes and enjoy!