Chocolate Buttercream Cupcakes. These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe. They're rich, dark, and incredibly moist. The Peanut Butter Buttercream on top is the perfect pairing for the dark chocolate.

These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. I thought it was about time I showed you how to make the perfect chocolate buttercream.so here it is! I hope you guys enjoy it and let me. You can cook Chocolate Buttercream Cupcakes using 14 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Chocolate Buttercream Cupcakes

You need 1 cup of All Purpose Flour.
You need 1 - 2 Tablespoons of Cocoa unsweetened Powder (adjust depending on how intense of a flavor you want).
It's 1/3 cup of Sugar Powdered (adjust to taste).
It's a pinch of Salt of.
It's 1 teaspoon of Baking Powder.
Prepare 1/2 teaspoon of Baking Soda.
Prepare 1 teaspoon of Vanilla Extract.
Prepare 1/4 cup of Vegetable Oil refined.
Prepare 1/3 cup of Yogurt Sour Cream plain or.
You need 1/4 cup of Milk Water or (or a little more to loosen up the batter).
Prepare 1/3 cup of Butter at room temperature (preferably unsalted).
You need 1/2 cup of Sugar Powdered (adjust to taste).
You need 1 teaspoon of Vanilla Extract.
It's 1/2 cup of Chocolate chips / slabs (to melt).

This creamy chocolate buttercream frosting has the perfect balance of sweet, salty and CHOCOLATE! You'll love using this frosting for cupcakes cakes and macarons. These are my favorite chocolate cupcakes! Soft, fluffy, moist and perfectly chocolatey.

Chocolate Buttercream Cupcakes step by step

Line cupcake mold with liners. Preheat oven to 160 C (Reduce temp to 140 or 150 C if using convection oven).
Sift together flour, cocoa powder, baking powder, baking soda, salt, powdered sugar..
Add oil, vanilla extract yogurt, vanilla extract and water / milk..
Mix to form a smooth batter. If the batter is too thick, loosen up with some more milk or water..
Fill each cupcake mold upto half or three-fourth of the way with the batter..
Bake at 160 C for 20 minutes or until the cupcakes are fully cooked through. Prick the cupcakes with a toothpick. If it comes out without leaving any wet batter, it is done.
Remove and let it cool completely. You can remove the cupcake liners if you want..
Melt the chocolate in microwave or using the double boiler method until it is fully melted. Mix it well and let it cool completely. Keep stirring consistently to avoid forming a skin or harden the chocolate..
Add butter at room temperature, vanilla extract and powdered sugar to a mixing bowl. Cream together for 2-3 minutes to form a smooth and creamy mixture (You can do it with a spatula, spoon or electric whisk.).
Add the cooled and melted chocolate to the buttercream and mix well. If it is warm and your buttercream is starting to melt a little, stick the bowl in the fridge for 10-15 minutes to thicken it up..
Fill a ziplock bag or a pastry bag with the frosting and frost as much or as little as you want on each cupcake.
You can also decorate with sprinkles, chocolate chips, chocolate shards etc..
Serve.
Let the cupcakes chill in the refrigerator for 30 minutes at least before serving..
Store in an air tight box in the refrigerator for up to 3 days..
Serve. Store in refrigerator for up to 3 days.

How is it that I've never shared a chocolate cupcake recipe with chocolate buttercream frosting before?? Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn 't touching the water). This is the Ultimate Chocolate Cupcake Recipe! Two ingredients that are not the "norm" in most chocolate cupcake. The Ultimate Chocolate Cupcake recipe -make chocolate cupcakes with silky chocolate ganache and the BEST chocolate buttercream frosting.