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 🙂
PrintHomemade Chocolate Cupcakes
Super sweet double chocolate cupcakes with homemade chocolate frosting make for the perfect birthday surprise!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 servings 1x
- 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
- Preheat oven to 350 degrees F.
- In a large bowl, sift the all-purpose flour, baking powder, baking soda, salt, and set aside.
- Using an electric mixer, beat the unsalted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs, sour cream, vanilla extract, and melted chocolate.
- Add the flour mixture alternating with the buttermilk.
- 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.
- Add the vanilla extract, unsweetened cocoa powder, powdered sugar, and milk.
- Mix for 4-5 minutes on medium-high speed for 3-4 minutes or until fluffy.
- Using a piping bag, frost your cooled cupcakes and enjoy!
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