Homemade Chocolate Cupcakes Easy (Printer-Friendly)
Soft, moist chocolate cupcakes finished with smooth buttercream frosting made from pantry staples.
# What You'll Need:
→ For the chocolate cupcakes
01 -
35 g cocoa powder, sifted
02 -
120 ml boiling water
03 -
2 large eggs, at room temperature
04 -
85 g unsalted butter, softened
05 -
150 g granulated sugar
06 -
120 g all-purpose flour
07 -
1 1/2 tsp baking powder
→ For the chocolate buttercream frosting
08 -
110 g unsalted butter, softened
09 -
200 g powdered sugar, sifted
10 -
25 g cocoa powder, sifted
11 -
2-3 tbsp milk (30-45 ml), as needed
→ For decoration (optional)
12 -
Chocolate sprinkles
# Steps to Follow:
01 -
Preheat oven to 175°C. Line a 12-cup muffin tin with paper cupcake liners.
02 -
Sift cocoa powder into a large mixing bowl. Pour in the boiling water and whisk until the cocoa is fully dissolved and smooth.
03 -
Add the eggs, unsalted butter, granulated sugar, flour, and baking powder to the bowl with the cocoa mixture. Using an electric mixer, blend until the batter is fully incorporated and smooth.
04 -
Divide the batter evenly among the prepared cupcake liners. Bake in the centre of the oven for 18–22 minutes, or until a toothpick inserted into the centre comes out clean.
05 -
Let the cupcakes cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
06 -
In a clean bowl, beat the softened butter using an electric mixer until creamy. Gradually add sifted powdered sugar and cocoa powder, mixing after each addition. If the frosting thickens too much, blend in milk a tablespoon at a time until a smooth and spreadable consistency is achieved. Beat for 2–3 minutes more until light and silky.
07 -
Pipe or spread the chocolate buttercream over the cooled cupcakes. Garnish with chocolate sprinkles if desired.
# Extra Suggestions:
01 -
Room temperature ingredients improve cake tenderness and texture.
02 -
Frosting may also be applied with a pallet knife if piping is unavailable.
03 -
Cupcakes may be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.