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Classic Chocolate Cupcakes
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 
These rich, homemade chocolate cupcakes are topped with sweet, homemade vanilla frosting and brightly colored sprinkles!
Course: Dessert
Cuisine: American
Keyword: Classic Chocolate Cupcakes
Servings: 14 -16 Cupcakes
Author: Michelle
Ingredients
Cupcakes
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup hot coffee, chocolate, espresso, or plain is best
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp espresso powder, optional--it brings out the chocolate flavor without tasting like coffee
  • 1 1/2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
Vanilla Buttercream
  • 1 cup butter, softened to room temp
  • 3-4 cup powdered sugar
  • 1/4 cup heavy cream, half-and-half, or whole milk
  • 2 tsp vanilla extract
  • pinch of salt to offset sweetness
  • colored sprinkles, for decorating
Instructions
  1. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
  2. Combine cocoa and hot coffee together, stirring until smooth.
  3. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes.
  4. Gradually add in white and brown sugar, beating 2-3 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
  5. Add in chocolate/coffee mixture, and beat until just combined.
  6. In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
  7. Stir together buttermilk, vanilla extract, and sour cream.
  8. Alternately mix the buttermilk mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
  9. Divide batter evenly between muffin cups (the batter makes 14-16).
  10. Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to over-bake, as chocolate cupcakes can get very dry if over-baked.
  11. Allow to cool.
Vanilla Buttercream
  1. For the frosting, beat butter until light and fluffy. Add in powdered sugar, a cup at a time starting with only 3 cups. Add in heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy, about a minute.
  2. If the frosting is too thin, add in the other cup of powdered sugar, 1/2 a cup at a time. If it's too thick, add in more heavy cream, a Tbsp at a time.
  3. Once the cupcakes have cooled, pipe the frosting on. Add sprinkles.
  4. Enjoy!