chocolate cupcake

Indulgent Chocolate Cupcakes

An indulgent chocolate cupcake with a rich chocolate buttercream frosting
Prep Time 30 minutes
Cook Time 18 minutes



  • 1 stick unsalted butter
  • 1/2 cup 120ml buttermilk
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g light brown sugar
  • 1/2 cup 64g unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup 95g all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract


  • 2/3 cup 80g unsweetened cocoa powder
  • 2 and 3/4 cup 330g confectioners' sugar
  • 6 Tablespoons 90g unsalted butter (room temp.)
  • 6 Tablespoons 95ml heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup 60g semi-sweet chocolate chips/chunks for decoration


  1. Preheat the oven to 350 F/175 C. Line a cupcake tin. Set aside.
  2. Melt the butter and chocolate together in a double boiler on the stove. This may be accomplished by putting a Pyrex bowl over a pot of simmering water (don't let the bowl touch the water). Stir until smooth. Set aside to slightly cool.
  3. In a medium-sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until combined.
  4. In another bowl, beat the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate mixture and beat until smooth. Add half of the flour mixture, then half of the buttermilk, alternating until everything has been incorporated. Stir until just combined; do not over mix.
  5. Divide the batter into the cupcake liners. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting

  1. Sift together the confectioners' sugar and cocoa powder to assure there are no lumps.
  2. With a handheld or stand mixer, beat the butter at medium speed until fluffy (approx. 2 mins.) Gradually add the sifted sugar/cocoa powder alternating with the heavy cream and vanilla. Beat on low speed after each addition.
  3. Frost cooled cupcakes and top with chocolate chunks as desired. Then enjoy!