Homemade chocolate cupcakes are easier than you think to whip up from scratch. These cupcakes are soft, moist, filled with chocolate flavor, and topped with a velvety chocolate buttercream frosting.
Preheat oven to 325 degrees Fahrenheit. Line a cupcake pan with liners and set aside.
To a large bowl add your dry ingredients : flour, cocoa powder, baking soda, baking powder, and salt. Whisk to remove clumps and set aside.
In a separate bowl, add your wet ingredients: granulated sugar, eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Stir until combined.
Add half of the dry ingredients to the wet ingredients and stir until just combined. Add remaining dry ingredients and mix until just combined.
Divide cupcake batter between 18 cupcake liners, filling about halfway full. Bake in preheated oven for about 18-20 minutes, or until cupcakes pop back when gently pressed in the center. If an indent is left, your cupcakes need more time.
Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
Chocolate buttercream frosting
To a large bowl add your butter. Using a hand mixer or stand mixer, beat until creamy and smooth, about a minute. Add confectioner's sugar 1 cup at a time until incorporated. Add cocoa powder and mix until incorporated. Add vanilla extract and heavy cream and whip at high speed until light and fluffy, about 2 to 3 minutes.
Pipe or spread frosting with a knife onto cupcakes and serve.
Video
Notes
Cupcakes are best served the same day of baking, but will remain moist for up to 48 hours when covered in a sealed container.
Amount of frosting is enough to frost generously with a knife or to pipe tall frosting (as shown in the photos). For a thin layer of frosting, I recommend cutting the frosting recipe in half.