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Chocolate Cupcakes with Chocolate Buttercream Frosting

By Paula Deen


Featured in:

Made with Love: Kids in the Kitchen

Difficulty: Easy

Prep time: 10 minutes

Cook time: 18-20 minutes

Servings: 12


Chocolate Cupcakes

  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • ⅓ cup vegetable oil or canola oil
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk

Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 3½ cups confectioners' sugar
  • ½ cup unsweetened cocoa powder
  • 3 tablespoons heavy cream
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • sprinkles, optional


Chocolate Cupcakes

Preheat oven to 350˚F. Line a 12-cup muffin tin with cupcake liners.

In large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.

In a medium bowl, whisk together eggs, sugar, brown sugar, oil, and vanilla extract until smooth.

Pour wet ingredients into dry ingredients and whisk together. Add buttermilk and continue to stir until combined.

Fill each cupcake tin two-thirds full (batter will rise when baking).

Bake for 18 to 20 minutes, until cupcake is firm to the touch, or a toothpick inserted into center of cupcake comes out clean. Allow to cool completely before frosting.

Chocolate Buttercream Frosting

While cupcakes are baking, make frosting.

In a large bowl, beat butter until fluffy, about 2 minutes.

Add confectioners’ sugar a half cup at a time, beating to combine it after each addition.

Add cocoa powder, heavy cream, salt, and vanilla. Beat on low speed for 30 seconds and then increase to high speed and beat for 1 minute. Frosting should be light and fluffy.

Frost cooled cupcakes using a piping bag, butter knife, or small rubber spatula. Top with sprinkles, if desired.

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