Chocolate Cupcakes with Chocolate Buttercream

Chocolate Cupcake Chocolate Buttercream Cupcake Savvy

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Chocolate Cupcakes with Chocolate Buttercream

The ultimate chocolate cupcake recipe featuring a rich, moist base and a luxurious chocolate buttercream frosting made without powdered sugar. These cupcakes are infused with a hint of coffee, enhancing the deep chocolate flavor.

Prep Time 1 20

Total Time 1 20

Servings Cupcakes

Calories 747kcal

Author Fay

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.

NOTES

For best results, ensure all ingredients are at room temperature before starting.

The coffee granules are optional but recommended for enhancing the chocolate flavor.

Do not fill the cupcake liners more than two-thirds full to prevent overflow.

If you have leftover buttercream, remember it can be frozen and reused within two months, making it perfect for future baking projects.

Please be sure to store decorated cupcakes in an airtight container in the refrigerator if made a day ahead.

NUTRITION