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Chocolate Buttermilk Cupcakes

Richly flavored chocolate cupcakes topped with creamy chocolate buttercream.
Prep Time10 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

Chocolate Buttermilk Cupcakes

  • 1 cup of all purpose flour
  • 1/3 cup of unsweetened cocoa powder
  • 1 teaspoon of espresso powder (optional)
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of granulated sugar
  • 1/2 cup of dark brown sugar, packed
  • 1/2 cup of vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup of buttermilk, room temperature
  • 2 teaspoons of vanilla extract
  • chocolate sprinkles (optional garnish)

Chocolate Buttercream Frosting

  • 1 cup of butter, salted, room temperature
  • 1/3 cup of unsweetened cocoa powder
  • 2 teaspoons of vanilla extract
  • 3 1/2 cups of confectioners sugar
  • 2-4 tablespoons of heavy cream

Instructions

Chocolate Buttermilk Cupcakes

  • Preheat your oven to 350 degrees
  • Combine 1/2 cup of vegetable oil, 2 large eggs, 1/2 cup of buttermilk and 2 teaspoons of vanilla extract in a large bowl
  • Add 1/2 cup of granulated sugar and 1/2 cup of dark brown sugar and whisk vigorously until the sugars are fully incorporated
  • Add 1/3 cup of unsweetened cocoa powder and 1 teaspoon of espresso powder and mix to combine
  • Add 1 cup of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until just combined
  • Fill greased or lined cupcake tins half way with batter
  • Bake for 14-16 minutes or until a toothpick will come out of the center of a cupcake clean
  • Transfer the baked cupcakes onto a cooling rack to cool fully before frosting

Chocolate Buttercream Frosting

  • Cream the butter in a large bowl with an electric hand mixer or by using a stand mixer for 60-90 seconds
  • Add 2 teaspoons of vanilla extract, 1/3 cup of unsweetened cocoa powder and 2 tablespoons of heavy cream
  • Cream until smooth and fully incorporated 
  • Add the confectioners sugar, a little at a time, until it has all been fully incorporated
  • Whip until creamy and fluffy, adding additional heavy cream to thin, if necessary 
  • Transfer into a pastry bag or gallon plastic bag for piping

Assemble

  • Pipe a generous amount of chocolate buttercream frosting onto fully cooled cupcakes and sprinkle with chocolate sprinkles
  • Store cupcakes in an airtight container