Are you ready to make some delicious chocolate cupcakes topped with smooth chocolate buttercream that doesn’t use powdered sugar? This recipe will help you bake super moist cupcakes that taste deeply of chocolate with just a touch of coffee to boost the flavor.
The highlight is a creamy chocolate buttercream made with sweetened condensed milk and real dark chocolate. You can use the buttercream to decorate up to 36 cupcakes or save some in the freezer for later.
Why These Chocolate Cupcakes Are So Good!
These chocolate cupcakes are so good because they're super moist and rich. The secret? A touch of coffee that enhances the chocolate flavor without being noticeable on its own. Plus, the chocolate buttercream is creamy and smooth without using powdered sugar, making each bite uniquely delicious. You'll see they're not just tasty but also a hit with everyone who tries one.
Another great thing about these chocolate cupcakes is how easy they are to make. You only need one bowl and a hand whisk, no electric or stand mixer required. This simplifies your cleanup and keeps the process straightforward. Just whisk together the dry ingredients, add the wet ingredients, and mix until smooth. This method not only saves time but also ensures that everything combines perfectly without overmixing, keeping your cupcakes light and fluffy. It's hassle-free baking that delivers delicious results every time!
Ingredients For Chocolate Cupcakes
Chocolate Cupcakes:
- All-purpose flour: Provides the structure for the cupcakes.
- Baking powder: Acts as a leavening agent to help the cupcakes rise.
- Salt: Enhances the flavors of the other ingredients.
- Sugar: Adds sweetness and moisture.
- Instant coffee granules: Optional, but it deepens the chocolate flavor without being detectable.
- Cocoa powder: Gives the cupcakes their chocolatey taste.
- Milk: Adds moisture and helps create a tender texture.
- Eggs: Bind the ingredients together and help the cupcakes rise.
- Vanilla extract: Adds a subtle background flavor.
- Vegetable oil: Keeps the cupcakes moist and light.
Chocolate Buttercream:
- Unsalted butter: The base of the buttercream, providing a creamy texture.
- Sweetened condensed milk: Adds sweetness and creaminess without needing powdered sugar.
- Meringue powder or egg white powder: Helps stabilize the buttercream, especially in warmer climates.
- Melted dark chocolate: Enhances the buttercream with a rich, luxurious chocolate flavor.
How To Make Chocolate Cupcakes With Chocolate Buttercream
Chocolate Cupcakes:
Prepare for baking: Start by heating your oven to the correct temperature. Line your cupcake pan with paper liners to ensure the cupcakes do not stick and are easy to remove.
Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, optional coffee granules, and cocoa powder. This mix of ingredients will form the base of your cupcakes, providing the necessary flavor and structure.
Add wet ingredients: To the same bowl, add the milk, eggs, vanilla extract, and vegetable oil. Use your hand whisk to stir everything together until you achieve a smooth batter. It’s important to mix until just combined to keep the cupcakes light and fluffy.
Fill the liners: Spoon or scoop the batter into the prepared liners. Fill each only to about two-thirds full to give them room to rise without spilling over.
Bake the cupcakes: Place the tray in the oven and bake until the tops are firm and a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.
Chocolate Buttercream:
Whip the butter: Using a mixer, beat the softened butter in a bowl until it’s light and fluffy. This introduces air into the butter, making your buttercream light.
Incorporate sweetened condensed milk: Gradually add the sweetened condensed milk to the whipped butter, continuing to beat until the mixture is well combined and smooth.
Add meringue powder: Mix in the meringue powder or egg white powder, which helps stabilize the buttercream, especially useful if you’re in a warmer climate.
Add melted chocolate: Finally, add the melted chocolate to the bowl. Continue mixing until the chocolate is fully incorporated and the buttercream is smooth and glossy.
Decorating:
Prepare to decorate: Fit your piping bag with your chosen nozzle. This tip will determine the pattern of buttercream on each cupcake.
Fill the piping bag: Spoon the buttercream into the bag. Twist the top to prevent it from squeezing out the wrong end.
Decorate your cupcakes: Pipe the buttercream onto each cooled cupcake, starting from the outer edge and swirling towards the center to create a neat peak.
Storage: If you have leftover buttercream, it can be stored in the freezer. Just be sure to thaw it properly when you need to use it again.
Pro Tip
A great tip for making these chocolate cupcakes even better is to use the best cocoa powder you can find. High-quality cocoa powder will make your cupcakes taste richer and look more appealing with a deep chocolate color. This simple upgrade can really boost the flavor, making your cupcakes a big hit with everyone who tries them.
Recipe Variations
- Mocha Flavor: Add extra instant coffee granules to the batter to intensify the coffee flavor, creating a mocha cupcake that coffee lovers will adore.
- Nutty Addition: Mix chopped nuts like walnuts, pecans, or hazelnuts into the batter for a crunchy texture and nutty flavor.
- Chocolate Chips: Stir in some chocolate chips or chunks to the batter for extra gooey chocolate bits in every bite.
- Mint Chocolate: Add a few drops of mint extract to your chocolate buttercream for a refreshing mint chocolate flavor.
- Orange Zest: Include some orange zest in your batter and a bit in the buttercream to add a zesty twist that pairs wonderfully with chocolate.
- Caramel Core: Fill the center of each cupcake with a spoonful of caramel before baking for a sweet, gooey surprise.
- Spicy Chocolate: Add a pinch of cayenne pepper or cinnamon to the cupcake mix to create a spicy chocolate cupcake for those who enjoy a bit of heat.
- White Chocolate Buttercream: Top these cupcakes with our delicious White Chocolate Buttercream Frosting.
More Cupcake And Muffin Recipes
Frequently Asked Questions
Absolutely! The coffee is optional and is used to enhance the chocolate flavor. If you prefer not to use it, simply omit it from the recipe.
To keep your cupcakes moist, avoid overbaking them. Check the cupcakes a couple of minutes before the recommended baking time ends to ensure they don’t dry out.
Yes, you can use milk chocolate if you prefer a sweeter, less intense chocolate flavor. Keep in mind that milk chocolate is softer than dark chocolate, so the texture of the buttercream might be slightly different.
If you can't find meringue powder, you can omit it, but it helps stabilize the buttercream, especially in warmer conditions. Another option is to use a small amount of cornstarch or cream of tartar as a stabilizer.
Decorated cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Chocolate Cupcakes with Chocolate Buttercream
INGREDIENTS
Chocolate Cupcakes
- 168 g (1 ⅓ cups) all-purpose flour
- 1½ teaspoon (1 ½ teaspoon) baking powder
- ⅛ teaspoon (⅛ teaspoon) salt
- 200 g (1 cups) sugar
- ½ teaspoon (½ teaspoon) instant coffee granules
- 35 g (1 ¼ oz) cocoa powder
- ¾ cup (¾ cup) milk
- 2 (2) eggs large
- 2 teaspoon (2 teaspoon) vanilla extract
- ⅔ cup (⅔ cup) vegetable oil
Chocolate Buttercream
- 500 g (2 ⅕ cups) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- 2 tablespoon (2 tablespoon) meringue powder or egg white powder
- 175 g (175 g) dark chocolate melted
INSTRUCTIONS
Chocolate Cupcakes
- Preheat the oven to 170°C (340°F).
- In a mixing bowl, combine flour, baking powder, salt, sugar, coffee granules, and cocoa powder. Whisk well with an hand whisk.
- Add milk, eggs, vanilla, and vegetable oil. Mix until smooth and lump-free. Avoid overmixing.
- Line a cupcake tray with paper cups. Distribute the batter evenly using a cookie scoop.
- Bake for 18-20 minutes. Let the cupcakes sit in the tray on a wire rack for 5 minutes, then transfer them to the rack to cool completely.
Chocolate Buttercream
- In a mixing bowl, whip the softened butter for 2-3 minutes until light and fluffy.
- Add the sweetened condensed milk, mixing well for another 2-3 minutes.
- Incorporate the meringue powder, mix for 1 minute.
- Pour in the melted chocolate and mix until smooth, about 2 minutes.
Decorating
- Fit a piping bag with a JEM 3J tip.
- Fill with half of the buttercream. Freeze any leftovers for up to two months.
- Decorate cooled cupcakes with a buttercream swirl.
Sheetal Samji says
Hi I have being following you for a long time you always did cup measurements and it was easy but now you do grams any reason?
Fay says
Hi Sheetal! Wherever possible I provide both measurements. If you scroll to the bottom and look at the recipe card you will see that just before the ingredient list you can choose US or Australian measurements. If you click on US for this recipe, you will get the cup measurements.
Toby says
This recipe literarily saved my life and an order knew day I was struggling. Simple and easy. Thank you
Fay says
How fabulous! Thanks for posting Toby!