Chocolate Cupcakes With Chocolate Frosting

Close-up of a chocolate cupcake topped with a chocolate buttercream frosting.

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5 from 1 vote

Chocolate Cupcakes With Chocolate Frosting

These Chocolate Cupcakes With Chocolate Frosting are super easy and super moist.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: International

Servings: cupcakes

Author: Precious

Ingredients

2 cups flour (250g or 1/4kg)
1 teaspoon baking powder
1 teaspoon baking soda
½ cup cocoa powder (60 g)
1 teaspoon instant coffee powder
1 cup granulated sugar (200 g)
Pinch of salt
2 eggs
½ cup oil (vegetable or oil of choice)
1 cup liquid whole milk (240 ml) see Note 1
2 teaspoons vanilla extract
½ cup boiling water (120 ml)
1 cup chocolate chips - plus more for topping the cupcakes if desired see Note 2

For the Chocolate Buttercream:

½ cup of grated chocolate (85 g)
1 teaspoon of oil
2 cups of powdered sugar (240 g)
½ cup of butter (113 g, softened)

Instructions

Preheat oven to 350 degrees F (180 degrees C). Line 2 12 cupcake pans with 24 cupcake liners. *see Note 3.
In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, instant coffee powder, sugar, and salt until the mixture is all uniform in color.
Add in milk, oil, eggs, vanilla extract then whisk until just combined to form a batter.
Add in boiling water and mix to combine.
Gently fold in the chocolate chips.
Fill each cupcake 2/3 full. I used my quarter measuring cup and each cup took about a quarter cup of batter.
Turn oven heat to 300 degrees Fahrenheit (150 degrees Celsius) then bake in preheated oven for 15 minutes until a toothpick inserted in the middle of a cupcake comes out clean.
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
In a heatproof bowl, combine the grated chocolate (170 g) with 1 teaspoon of oil and melt using a double boiler or microwave in 15-second intervals, stirring in between, until smooth. Set aside to cool slightly.
In a large bowl, beat the butter (113 g) until light and fluffy. Gradually add the powdered sugar (240 g), mixing at low speed to prevent a sugar cloud.
Once the chocolate has cooled but is still pourable, slowly beat it into the butter and sugar mixture. Whisk everything until smooth and creamy.
Once your cupcakes have cooled completely, use a piping bag or a spatula to frost them with the chocolate buttercream.

Notes

1. I used whole milk here but you could use evaporated milk alternately because it has a rich milky flavor. I have used evaporated milk before and it worked great!

2. I know some people reading this blog don't have chocolate chips readily available where they live. If that's you, use milk chocolate bars instead. Dice the chocolate bars to make 1 cup then add to the batter. If you can't get them then you can totally omit pieces of chocolate in your cake.

3. I used a 12-cup cupcake/muffin pan and 2 6-cup cupcake/muffin pans in this recipe. If you only have one cupcake pan/muffin tin, be sure to bake your cupcakes in batches.

4. These cupcakes are not overly sweet because I don't like extreme sweetness in my desserts. If you want them sweeter be sure to adjust the sugar according to your taste.

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