Easy Homemade Chocolate Cupcakes

Easy Homemade Chocolate Cupcakes – Whip up a batch of these simple, moist chocolatey cupcakes with an effortless whipped cream frosting.

In my school, we had ‘Cupcake Day’ once a year.   The teacher would come in with a big tray of cupcakes piled high with different types of frosting – one for every kid in the class plus a bonus. 

The kid that chose the cupcake with the star on the bottom got TWO.  I’ll never forget the day I got the star!  To a kid, it’s like winning the lottery!

Melt in the microwave and add the chocolate chips to the hot butter.

Mix until the chocolate melts into the butter and it’s completely combined.  

Add the flour, cocoa powder, baking soda, and salt to a sifter and sift into a separate large bowl.

Add the sugar and the chocolate mixture.

Add the eggs (no need to beat them) and the vanilla.

Followed by the buttermilk.

Mix until smooth and combined.

Using an ice cream scoop, add the batter to the cupcake papers.

Bake until a cake tester inserted in the center comes out clean.

Transfer to a cooling rack to cool completely while you prepare the frosting.

How to Make Whipped Cream Frosting:

Add heavy cream, vanilla, powdered sugar, and powdered milk to a bowl.

Whip until thick and smooth.

Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes.

To pipe the frosting, I used a large Wilton 2D Tip (which you can get here, on Amazon (#paidlink).

To add a special touch, I added baby roses for decoration (these are not edible).

Baker’s Tips:

• To melt the chocolate chips, be sure to add them to the hot melted butter.
• Be careful not to overmix the batter. To ensure mixing properly, beat cake batter on low until ingredients have just combined and finish with a wooden spoon. Over mixing will result in a dense, heavy cupcake.
• Always use room temperature ingredients. Using chilled eggs or milk, they won’t combine room temperature dry ingredients.
• Avoid opening the oven door. Opening the door, allows heat to escape causing uneven baking.
  Bake cupcakes in the middle of the oven for the most even baking.
• When making the whipped cream, be careful not to over whip.  The cream can quickly turn to butter.

FAQs

What Chocolate is Best for Baking? I use Couverture Dark Chocolate Callets (54.5% Cacao).  It’s the only chocolate I bake with.  You can get it on Amazon by clicking here. (#paidlink)

Just a heads up – the Amazon link above is an affiliate link, which means I make a small commission if you make a purchase.

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Let's Make Easy Homemade Chocolate Cupcakes

Decorate these easy Chocolate Cupcakes with whipped cream frosting and the topping of your choice. They're super-simple to make and taste divine.

5 from 9 votes

Prep15 minutes minutes

Cook20 minutes minutes

Total35 minutes minutes

Serves: 16 Cupcakes

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Ingredients

For the cupcakes:

• ▢ ¾ cup butter
• ▢ 8 oz bittersweet chocolate chips or dark chocolate chips
• ▢ 1 ¼ cups flour
• ▢ ¾ cups unsweetened cocoa powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ 1 ½ cups granulated sugar
• ▢ 1 teaspoon vanilla
• ▢ 4 large eggs at room temperature
• ▢ 1 cup buttermilk at room temperature

For the Whipped Cream Frosting:

• ▢ 1¼ cups Heavy Cream chilled
• ▢ 6 tablespoons powdered sugar
• ▢ 1 teaspoons vanilla extract
• ▢ 1 tablespoon skimmed milk powder

US Customary - Metric

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Instructions

For the Cupcakes

• Preheat the oven to 350F/175C. Prepare a cupcake pan with cupcake liners.
• Add the butter to a microwaveable bowl. Melt the butter in the microwave on high in 30-second intervals until completely melted (be careful the bowl might be hot).
• Add the chocolate chips to the hot butter and mix until melted and fluid. Set aside.
• Sift the flour, cocoa powder, salt, and baking soda into a separate mixing bowl. Add the sugar, chocolate mixture, vanilla, eggs, and buttermilk and mix until fully combined.
• Add the batter evenly to the cupcake pan.
• Bake 20 minutes or until a cake tester comes out clean.
• Allow to cool completely on a cooling rack before frosting.

For the Whipped Cream Frosting:

• Place the heavy cream, powdered sugar, vanilla and skimmed milk powder to a mixing bowl.
• Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
• Pipe the frosting onto the cooled cupcakes and decorate as desired.

Tips + Notes

• To melt the chocolate chips, be sure to add them to the hot melted butter. • Be careful not to overmix the batter. To ensure mixing properly, beat cake batter on low until ingredients have just combined and finish with a wooden spoon. Over mixing will result in a dense, heavy cupcake. • Always use room temperature ingredients. Using chilled eggs or milk, they won’t combine room temperature dry ingredients. • Avoid opening the oven door. Opening the door, allows heat to escape causing uneven baking. Bake cupcakes in the middle of the oven for the most even baking. • When making the whipped cream, be careful not to over whip. Cream can quickly turn to butter.

Nutrition Information:

Calories: 301 (15%)| Carbohydrates: 22g (7%)| Protein: 5g (10%)| Fat: 22g (34%)| Saturated Fat: 14g (88%)| Cholesterol: 91mg (30%)| Sodium: 240mg (10%)| Potassium: 221mg (6%)| Fiber: 2g (8%)| Sugar: 8g (9%)| Vitamin A: 635IU (13%)| Vitamin C: 0.2mg| Calcium: 94mg (9%)| Iron: 1.4mg (8%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dessert

Cuisine:American

Keyword:chocolate cupcake recipe, easy chocolate cupcakes, Homemade Chocolate Cupcakes

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