Do you have a sweet tooth that needs satisfying? Look no further than these irresistible Homemade Chocolate Cupcakes! These fluffy, rich and chocolaty treats are sure to satisfy your cravings and leave you wanting more. Made from scratch with the finest ingredients, these cupcakes are the perfect indulgence for any chocolate lover.

Whether you’re baking for a special occasion or just want to treat yourself, this recipe is easy to follow and yields delicious results every time. So, preheat your oven and get ready to bake some of the most mouth-watering cupcakes you’ve ever tasted!


For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 3-4 tbsp heavy cream

Note: You can use salted butter for the frosting if you don’t have unsalted butter, just omit the salt from the cupcake recipe.

All of these ingredients can be easily found in your local grocery store. Make sure to use high-quality cocoa powder for a rich and chocolatey flavour. The buttermilk, eggs, and vanilla extract add moisture and flavour to the cupcakes, while the oil helps keep them tender and soft.

The frosting is a simple buttercream that is made with butter, powdered sugar, cocoa powder, vanilla extract, and heavy cream. Feel free to add more or less cream to adjust the consistency of the frosting to your liking.

Step by Step Recipe

For the Cupcakes:

  1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Gradually stir in the boiling water, making sure to mix well. The batter will be thin, but this is normal.
  6. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Allow the cupcakes to cool completely before frosting.

For the Frosting:

  1. In a large mixing bowl, beat the butter until light and fluffy.
  2. Add in the powdered sugar, cocoa powder, vanilla extract, and 3 tablespoons of heavy cream.
  3. Beat the ingredients together until smooth and creamy, adding more heavy cream if needed to reach your desired consistency.
  4. Once the cupcakes have cooled, spread the frosting on top of each cupcake using a spatula or pipe it on using a pastry bag.
  5. Serve and enjoy!

Note: If you want to add some extra chocolatey goodness, consider adding chocolate chips or melted chocolate to the batter or frosting. You can also top the cupcakes with chopped nuts or drizzle with melted chocolate for a decorative touch. Have fun with this recipe and make it your own!

Tips and Tricks

  1. High-Quality Cocoa Powder: As mentioned earlier, using high-quality cocoa powder will result in a richer and more intense chocolate flavour in your cupcakes. Look for a good brand of cocoa powder, such as Valrhona or Ghirardelli, for best results.
  2. Room Temperature Ingredients: Make sure your ingredients are at room temperature before starting to make the cupcakes. Room temperature ingredients mix together more easily and result in a more even texture.
  3. Measuring Flour Correctly: It is important to measure the flour correctly for this recipe. Scoop the flour into the measuring cup and level it off with a straight edge (such as the back of a knife). Do not pack the flour into the measuring cup or shake it to level it off, as this can result in too much flour and dry cupcakes.
  4. Do Not Overmix: When mixing the batter, be careful not to overmix. Overmixing can result in tough and dense cupcakes. Mix just until the ingredients are combined and there are no large lumps of flour.
  5. Test for Doneness: Use a toothpick to test for doneness when the cupcakes are baking. The toothpick should come out clean or with a few moist crumbs attached. Avoid overbaking, as this can lead to dry and crumbly cupcakes.
  6. Cooling Completely: Allow the cupcakes to cool completely before frosting. If you try to frost the cupcakes while they are still warm, the frosting will melt and become difficult to spread.
  7. Customizing the Frosting: The buttercream frosting is a blank canvas for you to add your own touch. Consider adding different flavours, such as mint, orange, or almond extract, for a unique twist. You can also add food coloring to match a theme or occasion.

With these tips and tricks, you’ll be able to make delicious and irresistible homemade chocolate cupcakes that are sure to impress!

Homemade chocolate cupcakes are a classic treat that everyone loves. With their rich, chocolatey flavor and soft, tender texture, they’re sure to satisfy your sweet tooth. This recipe is simple to follow and customizable to your liking, so you can make them just the way you like.

Whether you’re making them for a special occasion or just because, these cupcakes are sure to be a hit. So, preheat your oven, gather your ingredients, and get ready to indulge in some irresistible homemade chocolate cupcakes!

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