Chocolate Cupcakes with Chocolate Butter-cream Frostng

Have you checked my recent post on Vanilla Cupcakes?? If yes, then you would know that this post is in continuation of that post as I sent two choices to Meenakshi for choosing the flavour for her daughter first birthday and how I got the first commercial order. Don't miss the full story here.

This was the second thing I made the same day! I made vanilla cupcakes first and while that batch was baking in the oven I whipped up another batch of these chocolate cupcakes. By the time these chocolates cupcakes baked, my entire house started to smell soo heavenly with the magic of how the buttery - sugary goodness turned into soft and moist cupcakes. I can spend all my days to live in this smell of freshly baked buttery goodness. This kinda gives me therapeutic treatment to my mind. 

Once i put my chocolate cupcakes in the oven, I got into making some chocolate decorations for the cupcakes by simply tempering the dark chocolate and putting it in the decorating molds and kept in the refrigerator to set.

The cupcakes were soo soft and moist and just melts in the mouth leaving behind the buttery crumbs that lingers in the mouth for a long time. These cupcakes are a MUST TRY for the chocolate lovers!

(Print this recipe)

Chocolate Cupcakes with Chocolate Butter-cream Frostng

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 45 minutes

Prepares - 16 cupcakes




Here's what you would need to make Chocolate Cupcakes:

For Chocolate Cupcakes

1-1/3 cup/ (175 gms) all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup/ (115 gms) butter, at room temperature
1 cup/ (200 gms) caster sugar
2 large eggs
2 tsp pure vanilla extract
1/2 cup/ (50 gms) unsweetened cocoa powder
1 cup/ (240 ml) boiling hot water

For Chocolate Butter-cream Frosting

1/2 cup/ (115 gms) unsalted butter, at room temperature
2 cups/ (230 gms) icing or confectioner's sugar, sifted
2 tbsp cocoa powder
2 tsp pure vanilla extract
2 tbsp milk or heavy cream

Here's how you can make it:
Pre-heat your oven to 180 degree C/ 350 degree F. Line the cupcake tin with cupcake liners

• Add cocoa powder into boiling hot water and stir it until smooth. Keep it aside to cool.
• In a bowl, sift all purpose flour, baking soda and salt together and give it a good whisk to combine all the dry ingredients together
• In the bowl of your electric mixer, or in another bowl using hand held mixer, add butter and sugar and beat it until creamy and fluffy
• Add one egg at a time and beat until combined
• Add vanilla extract and beat to incorporate into the batter
• Add all the dry ingredients into the batter and mix it using a rubber spatula or a wooden spoon just until combined.
• Add the cooled cocoa mixture and stir it in until smooth.
• Scoop out the batter into the cupcake tin filing 3/4 to the top. Do not fill the batter to the top as the batter will rise during baking and will develop cracks on the top surface if the batter is overfilled.
• Bake for 20 minutes or until the top of the cupcakes feel spongy to the touch and a tooth pick inserted in the center of one of the cupcakes comes out clean.
• Once baked, let the cupcakes cool in the tin kept over a cooling rack for 10 minutes before taking them out of the tin. Let the cupcakes cool for about an hour on the cooling rack before frosting them.

Chocolate Butter-cream Frosting;

• While the cupcakes are cooling, prepare the frosting. Start with creaming butter using a hand held mixer until smooth.
• Sift together icing sugar and cocoa powder in the butter and beat on a low speed until sugar and cocoa powder are absorbed by the butter
• Scrap down the sides of the bowl and add vanilla beat it in.
• Turn the speed to medium and milk/ heavy cream and beat for 4-5 minutes. 
• Add more milk or sugar, if needed.
• Pour the buttercream into the disposable piping bag fitted with star tip nozzle and frost the cupcakes making swirl patterns
• Decorate as desired.

Hope you would enjoy making these cupcakes as much as I did!

Happy Baking!