Chocolate Cupcakes With Chocolate Frosting

A chocolate cupcake with chocolate buttercream frosting in a metal cupcake tin.

5 from 1 review

This chocolate cupcake recipe makes 6 perfect chocolate cupcakes. These decadent chocolate cupcakes are easy to make from scratch, bake in under 20 minutes and are topped with the most amazing chocolate buttercream frosting. 


Units Scale

Chocolate Cupcakes:

  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 cup melted butter or oil
  • 1 teaspoon vanilla extract
  • 1/4 cup milk of choice
  • 1/2 teaspoon apple cider vinegar, optional
  • 1/4 cup all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 cup cocoa powder, sifted if lumpy
  • 1/4 teaspoon salt

Chocolate Frosting:

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 4 tablespoons salted butter, softened
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk of choice


  1. In a mixing bowl, whisk together the eggs, sugar, oil and vanilla extract until light and frothy. 
  2. Next, add your dry ingredients. Spoon and level your flour to get a more accurate measurement. Use a whisk to incorporate the flour, baking powder, cocoa powder, and salt. I like to switch to a rubber spatula for the last few mixes so I can scrape the sides of the bowl. The batter will be thin.
  3. Using 6 liners, line your small cupcake tin. If using a cupcake tin that makes 12 servings, space out your cupcakes for a better bake. Spray the parchment liners with nonstick cooking spray to ensure your cupcakes won’t stick.
  4. Finally, use a large muffin scooper to distribute the batter evenly. Carefully pour the batter from the muffin scoop into the prepared parchment liner. The liners should be just about 3/4 of the way full with batter.
  5. Bake the cupcakes at 350F for about 18-22 minutes. Baking times vary slightly by different ovens. Insert a toothpick into the center of the cupcakes to check for doneness. The toothpick should come out clean or with a few crumbs. Allow the vanilla cupcakes to cool completely before frosting. 
  6. To make the frosting, beat the softened butter until it has lightened in color and is light and fluffy. Add the powdered sugar a little at a time. Add remaining ingredients and beat until combined. 
  7. Store cupcakes in the fridge for up to 5 days. Top with chocolate sprinkles if desired.

Keywords: chocolate cupcakes, small batch cupcakes, double chocolate cupcakes, chocolate buttercream frosting, chocolate desserts