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–+ servings
Chocolate Cupcakes

Irresistible Chocolate Cupcakes with Luxurious Buttercream

These irresistible chocolate cupcakes boast a rich flavor and are topped with luxurious buttercream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 120 g Warm Coffee or Water For a quick substitute, use 1 tsp instant coffee dissolved in hot water.
  • 200 g Granulated Sugar Coconut sugar can add a unique twist.
  • 50 g Unsweetened Dutch Cocoa Powder Natural cocoa powder can be used, but taste may vary.
  • 160 g All-Purpose Flour Opt for gluten-free flour mix if needed.
  • 0.5 tsp Baking Powder Make sure it's fresh for best results.
  • 0.5 tsp Baking Soda Can be substituted with baking powder with adjustments.
  • 0.5 tsp Salt No need for substitutions.
  • 120 g Sour Cream Greek yogurt can be used as a substitute.
  • 75 g Vegetable Oil Melted coconut oil is a healthier alternative.
  • 2 large Eggs For vegan version, use chia eggs (2 tbsp chia seeds + 6 tbsp water).
  • 1.5 tsp Vanilla Extract Pure vanilla is preferred.
For the Buttercream Frosting
  • 200 g Butter Plant-based margarine can be used for a dairy-free option.
  • 275 g Powdered Sugar Can create your own powdered sugar from granulated sugar.
  • 50 g Unsweetened Dutch Cocoa Powder Same substitution options apply.
  • 1.25 tsp Vanilla Extract Identical substitutions as above.
  • 2-3 tsp Whole Milk Almond or oat milk can be swapped.

Equipment

  • Oven
  • cupcake tin
  • Mixing bowls
  • Whisk
  • mixer
  • Piping bag

Method
 

Steps for Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and prepare a 12-cup cupcake tin with liners.
  2. Brew 120 grams of warm coffee or water and set aside to cool.
  3. In a large bowl, whisk together granulated sugar, cocoa powder, flour, baking powder, baking soda, and salt.
  4. In another bowl, mix together sour cream, oil, eggs, vanilla extract, and cooled coffee.
  5. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  6. Distribute batter among cupcake liners, filling each about ¾ full. Bake for 20-23 minutes.
  7. Allow cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack.
  8. Beat butter in a mixer until fluffy, then gradually add powdered sugar, cocoa powder, vanilla extract, and milk until smooth.
  9. Once cupcakes are cool, frost with buttercream and add optional toppings.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid over-mixing to maintain light texture.

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