The Chocolate Cupcakes Everyone Asks Me to Make
There's something magical about biting into a cupcake that's deeply chocolatey, incredibly soft, and topped with fluffy chocolate buttercream.
These Chocolate Cake Cupcakes with Chocolate Buttercream are one of those desserts that instantly make people smile. They're rich, moist, and packed with chocolate flavor in every bite - the kind of cupcakes that taste as if they came straight from a bakery.
The secret to their texture is a combination of buttermilk, olive oil, and hot coffee, which gives the cupcakes a tender crumb and enhances the chocolate flavor without tasting like coffee.
Whenever I make these cupcakes at home, they disappear quickly - especially when my boys are around. Sharing them creates happy moments for families and makes baking feel special.
And if you're already a chocolate lover like we are in this house, you might also enjoy my rich and decadent
👉 https://www.hipmamasplace.com/mint-chocolate-chip-brookies/
or these festive
👉 https://www.hipmamasplace.com/mint-chocolate-cookie-truffles-perfect/
Both are perfect desserts when you're craving chocolate!
Why You'll Love These Chocolate Cake Cupcakes
These cupcakes check all the boxes when it comes to homemade desserts.
Rich Chocolate Flavor
Using cocoa powder and espresso powder together creates a deep, bold, and well-rounded chocolate flavor that stands out.
Super Moist Texture
The combination of buttermilk, oil, and hot coffee keeps these cupcakes soft and tender.
Fluffy Chocolate Buttercream
This frosting is smooth, creamy, and perfectly chocolatey - ideal for piping beautiful bakery-style swirls.
Perfect for Any Occasion
Whether you're making cupcakes for a birthday party, holiday dessert table, or just a family movie night, this recipe always delivers.
Ingredients You'll Need
Chocolate Cupcakes
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup hot coffee
- ½ cup buttermilk
- ½ cup olive oil
- 2 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 1½ cups softened butter
- ½ cup sifted cocoa powder
- ½ cup chocolate chunks or chips
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- ½ cup heavy cream
- 6 cups powdered sugar
Kitchen Tools That Make This Recipe Easy
Using the right baking tools helps ensure your cupcakes turn out perfectly every time.
Some helpful tools include:
• 12-cup muffin pan
• Paper cupcake liners
• Large cookie scoop (perfect for evenly filling liners)
• Piping bags and star tips for bakery-style frosting
• Stand mixer for extra fluffy buttercream
These simple tools make baking easier and help create professional-looking cupcakes.
How to Make Chocolate Cake Cupcakes
Making these moist chocolate cupcakes from scratch is surprisingly simple.
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Line a 12-cup muffin pan with cupcake liners to prevent sticking and make cleanup easy.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together:
- flour
- sugar
- cocoa powder
- espresso powder
- baking powder
- baking soda
- sea salt
Sifting helps remove lumps and ensures an even batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- eggs
- hot coffee
- buttermilk
- olive oil
- vanilla extract
The hot coffee helps bloom the cocoa powder and intensifies the chocolate flavor.
Step 4: Mix the Batter
Slowly pour the wet ingredients into the bowl with the dry ingredients.
Use a hand mixer to mix until just combined.
Avoid overmixing - this keeps the cupcakes soft and tender.
Step 5: Fill the Cupcake Liners
Using a cookie scoop, fill each liner about ¾ full.
This ensures the cupcakes bake evenly and rise nicely.
Step 6: Bake
Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
Your kitchen will smell amazing while they bake!
Step 7: Cool the Cupcakes
Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a cooling rack to cool completely.
Ensure the cupcakes are completely cooled before frosting to keep the buttercream from melting and to achieve a clean finish.
How to Make Chocolate Buttercream Frosting
This frosting is rich, fluffy, and the perfect topping for these cupcakes.
Step 1: Whip the Butter
In a stand mixer, beat the softened butter on high speed for about 10 minutes, until light and fluffy.
Step 2: Melt the Chocolate
Place the chocolate chunks in a heat-safe bowl and microwave in 30-second intervals, stirring after each interval until melted.
Step 3: Mix the Frosting
Turn the mixer to low and add:
- cocoa powder
- salt
- vanilla extract
- melted chocolate
Mix until combined.
Step 4: Add Sugar and Cream
Gradually add powdered sugar and heavy cream until the frosting becomes smooth and fluffy.
Frosting the Cupcakes
Fill a piping bag fitted with a large star tip and swirl the frosting onto the cupcakes.
For extra decoration, you can add:
- chocolate sprinkles
- chocolate shavings
- mini chocolate chips
My Tips for Perfect Chocolate Cake Cupcakes
After baking these cupcakes many times, here are a few helpful tips.
Use room temperature ingredients
This helps everything blend smoothly.
Don't skip the espresso powder
It enhances the chocolate flavor.
Use a cookie scoop
This keeps cupcakes uniform in size.
Allow cupcakes to cool completely
Warm cupcakes will melt the frosting.
Storage Tips
These cupcakes store well, making them great for baking ahead.
Room Temperature
Store in an airtight container for 2-3 days.
Refrigerator
Store for up to 5 days.
Freezer
Wrap unfrosted cupcakes and freeze for up to 3 months.
More Easy Dessert Recipes from Hip Mama's Place
If you love baking simple homemade desserts, try these reader favorites:
🍫 Easy dessert mashup
👉 https://www.hipmamasplace.com/mint-chocolate-chip-brookies/
🍀 Perfect holiday treat
👉 https://www.hipmamasplace.com/mint-chocolate-cookie-truffles-perfect/
🍓 Refreshing frozen drink
👉 https://www.hipmamasplace.com/strawberry-slushie/
These recipes are easy, family-friendly, and always a hit.
Final Thoughts
These Chocolate Cake Cupcakes with Chocolate Buttercream are the kind of dessert that never goes out of style.
They're rich, moist, chocolatey, and topped with the fluffiest frosting - perfect for celebrations, gatherings, or simply satisfying a chocolate craving.
And if you're anything like me, you'll probably want to make a double batch… because they disappear quickly around here!
⭐ Now I'd love to know:
Do you prefer extra frosting on cupcakes… or are you all about the chocolate cake?
Print
Chocolate Cake Cupcakes with Chocolate Buttercream
- Total Time: 0 hours
- Yield: 12 cupcakes 1x
Description
Moist chocolate cake cupcakes topped with fluffy chocolate buttercream. An easy homemade cupcake recipe perfect for birthdays, parties, or dessert.
Ingredients
For the batter:
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1⁄2 cup cocoa powder
- 1 tsp. espresso powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1⁄2 tsp. sea salt
- 2 large eggs
- 1⁄2 cup hot coffee
- 1⁄2 cup buttermilk
- 1⁄2 cup olive oil
- 2 tsp. vanilla extract
For the Chocolate Buttercream Frosting:
- 1 1⁄2 cups softened butter
- 1⁄2 cup sifted cocoa powder
- 1⁄2 cup chocolate chunks or chips
- 1 tsp. salt
- 2 tsp. vanilla extract
- 1⁄2 cup heavy cream
- 6 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F Preheat oven to 350°F and prepare a 12 cup muffin pan with liners for these moist chocolate cake cupcakes..
- In a large bowl, sift together the flour,
sugar, cocoa powder, espresso powder, baking soda, baking powder and salt. Set aside
- In a separate medium size bowl, add the remaining liquid ingredients and whisk until combined.
- Slowly add the wet ingredients into the sifted dry ingredients and mix with a hand mixer just until combined. (Don’t overmix)
- Scoop batter into paper liners, using a large cookie scoop, filling about 3⁄4 of the way full.
- Bake for about 20 minutes or until a toothpick comes out clean when inserted into the center.
- Remove from the oven and transfer to a wire cooling rack to cool in the pan for about 10 minutes.
- Remove from the muffin pan and allow to completely cool before frosting.
- In the bowl of a stand up mixer, add the softened butter and mix on high for about 10 minutes until the butter has turned very light in color.
- In a small, heatsafe bowl, add the chocolate chunks and microwave in 30 second intervals until melted. Stir.
- Turn the stand mixer on low and add the sifted cocoa powder, salt, vanilla and melted chocolate chunks.
- Alternatively add the powdered sugar and the heavy cream, a little at a time until fully incorporated. The frosting should be fluffy and smooth.
- Fill a piping bag, fitted with a large star tip and frost the cooled cupcakes. Decorate as desired!
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Clarice says
You can never go wrong with chocolate cupcakes. They’re perfect for any occasion. Thanks so much for sharing this recipe! I’m definitely adding it to our Easter spread.
Ebony says
I made these for my kids and they loved it! The butter cream is light and airy and the cake portion is so soft and moist! Love this recipe!
Everything Enchanting says
Extra frosting is the best part, especially when whipped for ten minutes. Using hot coffee for a moist cake is a smart idea here.
Sonia Seivwright says
The mix of buttermilk, olive oil, and hot coffee sounds like such a good way to get that really soft, rich texture without making the recipe feel complicated. I also liked the little reminder not to overmix and to let them cool fully before frosting, because those small steps really do make a difference. These sound like the kind of cupcakes that disappear fast.
Stephanie says
These cupcakes are perfect with the homemade buttercream frosting! We are trying to avoid all dyes with my son, so have to make homemade everything it seems like. These were great for his birthday.
Ambuj Saxena says
This one post has got my sweet taste buds working overtime! My friend is a baker and i love rushing to her bakery for chocolate cupcakes.
Adventures with Shelby says
I love chocolate cupcakes! Must try this recipe
Jen says
I love a good, moist chocolate cupcake. This one looks delish and I'll have to try out the recipe!
Kat says
The hot coffee addition makes the chocolate pop without that weird aftertaste. I tried using olive oil in my last batch & the crumb stayed soft for days. Those boys of yours have great taste.
♥ katandbeyond.net
Marysa says
I love chocolate candy and desserts more than other flavors or types of sweets. This is the perfect decadent combination!
Beth says
Well, hello, you gorgeous chocolate bombs! I cannot wait to make these. I've tried a few of your other baked goods, and they're always great.
Emily says
These were so delicious, and a HUGE hit at my dinner party! I'm so glad I made a double batch, because I was even able to enjoy them again the day after.