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Classic chocolate cupcakes sitting on marble board.
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Basic Chocolate Cupcakes

These Basic Chocolate Cupcakes are ultra moist, rich, and made in one bowl. With a perfect chocolate buttercream frosting. Bakery-quality!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 364kcal
Author Samantha Pickthall

Ingredients

Chocolate Cake

  • 1 cup (150g/5.30 oz.) all-purpose flour, scoop & leveled
  • 1/2 cup Dutch process cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp instant coffee powder
  • 1/4 tsp fine salt
  • 1/2 cup caster sugar, golden or white
  • 1/4 cup packed light brown sugar, how to pack
  • 1 large egg, lightly beaten, at room temperature (approx. 60g in shell)
  • 1/2 cup whole milk
  • 1/3 cup extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Chocolate Buttercream Frosting

  • 140 g unsalted butter, softened at room temperature
  • 100 g block/bar dark chocolate, broken into squares or roughly chopped
  • 1/2 cup Dutch process cocoa powder
  • 1 1/2 cups powdered sugar
  • 3 Tbsp whole milk
US Customary - Metric

Instructions

Chocolate Cake

  • Preheat Oven & Prep Pan: Preheat oven to 180ºC (356ºF). Line a muffin pan with cupcake liners to make 12 cupcakes.
  • Mix Dry Ingredients: Sift flour, cocoa, baking powder, and baking soda into a large bowl. Whisk in coffee powder and both sugars until well combined.
  • Add Wet Ingredients: Add the beaten egg along with thw milk, oil, and vanilla, folding gently with a spatula until just combined.
  • Incorporate Boiling Water: Slowly pour in boiling water, folding gently until the batter is smooth and somewhat thin, take your time with mixing the water in.
  • Fill & Bake: Use an ice-cream scoop to fill liners 3/4 full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Buttercream Frosting

  • Melt Chocolate: Melt chocolate over a double boiler until smooth, then set aside to cool slightly.
  • Cream Butter: In a stand mixer or with a hand beater, beat softened butter until creamy.
  • Combine Chocolate & Butter: Pour the slightly cooled melted chocolate into the butter and beat for 30 seconds until combined, scrape down the sides of the bowl.
  • Add Cocoa: Sift in the cocoa and beat for a further 30 seconds to combine, scrape down the sides.
  • Add Sugar & Milk: Sift over the powdered sugar and pour in the milk, beat for 1 minute until smooth and creamy.
  • Decorate Cupcakes: Pipe frosting onto cooled cupcakes with a closed star nozzle and piping bag. Enjoy!

Notes

Store: In an airtight container at room temperature for up to 3-4 days. They'll stay moist and delicious.
 
Refrigerate: For longer storage, refrigerate the cupcakes in an airtight container for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
 
Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.

Nutrition

Calories: 364kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 89mg | Potassium: 252mg | Fiber: 4g | Sugar: 30g | Vitamin A: 337IU | Calcium: 58mg | Iron: 3mg