Chocolate Cake with Chocolate Cream
Chocolate Cake with Chocolate Cream
Look no further – this is the best brownie recipe you’ve ever made! Soft Chocolate Cake with Creamy Chocolate Buttercream Frosting!
Cupcakes are everyone’s favorite dessert, especially these chocolate cupcakes! We love chocolate buttercream frosting, but marshmallow frosting is delicious too!
The Best Homemade Chocolate Cake
These really are the best chocolate cupcakes ever. I have a tried and true recipe that I’ve been using for years, but these are so much better. This is my new recipe! I know you’ll love this easy and delicious cupcake recipe – promise me you’ll try it!
I’ve always been craving brownies and these cupcakes are the perfect midday snack. They are also perfect for birthday parties, dinner parties or any holiday throughout the year. You can make these ahead of time or store them when needed. More details below!
How to Make Chocolate Cake
Preheat oven to 350 degrees and line muffin tins with paper liners. Add butter, vegetable oil and water to a small saucepan. Heat the mixture over low heat, stirring frequently, until the butter is melted. Remove it from the heat and let it cool.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Pour the butter mixture into the dry ingredients and stir to combine. Add eggs, buttermilk, and vanilla and whisk until combined.
Spoon cupcake batter into prepared muffin tin, filling Âľ full. Bake for 25 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
Recipe Tips
- You’ll need butter and oil to get the right moist texture for these cupcakes. You can substitute coconut oil for vegetable oil.
- Because we use baking soda, we need to use regular cocoa powder to get the correct chemistry. Cocoa processed in the Netherlands is different and results may vary if used.
- Use room temperature ingredients: eggs, butter, dairy. The ingredients combine better when they are at room temperature.
- Buttermilk Substitute: Place ÂĽ teaspoon vinegar in a ÂĽ measuring cup. Fill the rest of the measuring cup with milk (whole milk works best). Let stand for 5-10 minutes before using it in recipes.
notes: Baking is far less forgiving than cooking when it comes to recipe changes. Be as faithful to recipe instructions as possible for best results.
Cupcake FAQ
How to make a round cake? To form it into a cake, lightly but thoroughly grease and flour an 8- or 9-inch cake pan. Preheat oven to 350°F and pour in batter. Bake for 25-35 minutes. Insert a toothpick into the center of the cake at the 25 minute mark. Bake longer, if desired, until toothpick comes out clean.
Why are my cupcakes sinking? This can happen for a number of reasons, some common reasons include:
- batter
- Open the oven door during baking
- Oven is too hot
- your baking soda is old
- Using the wrong type of cocoa powder
- Fill the cupcake tin
Cupcakes with Chocolate Frosting
You’ll love using this chocolate frosting for cupcakes. It’s very sweet and creamy.
To start making the frosting, beat the butter and cocoa powder until light and fluffy. Add powdered sugar, milk, vanilla and salt. Mix everything together, adding extra milk if needed to bring the frosting together. Continue beating for 3-5 minutes until light and fluffy.
Squeeze the cream over the cooled cupcakes and add any sprinkles while the frosting is still fresh and not set.
store + advance
You can make these cupcakes the day before serving. You can make cupcake bases if you want to make them ahead of time. Store in an unfrosted airtight container at room temperature for 2-3 days, or in the refrigerator for up to 3 months.
Buttercream frosting can be stored in the refrigerator alone for 3-4 days, or up to 3 months in the refrigerator. Make sure the container is airtight and safe to freeze. Thaw, if applicable, and whip well before frosting cupcakes. See this post for Chocolate Buttercream Frosting Tips.
Leftover assembled cupcakes will easily keep for up to 2 days when stored in an airtight container. They are still edible after 2 days, but you will find them dry and spoiled.
For more cupcake recipes, check out:
Course dessert
American food
Prep time 15 minutes
Cook Time 25 minutes
Total time 40 minutes
Serving Size 12
Calories 323 kcal
by Lil’ Luna
Cup cake:
- 4 tablespoons butter cut into chunks
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- a pinch of salt
- 1 large egg
- 1/4 cup buttermilk
- 2 teaspoons vanilla
Chocolate Cream:
- 1/2 cup softened butter
- 1/4 cup cocoa powder
- 1 1/2 cups powdered sugar
- 2 tablespoons milk or half and half
- 1 teaspoon vanilla
- a pinch of salt
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Preheat oven to 350 degrees and line muffin tins with paper liners.
-
Add butter, vegetable oil and water to a small saucepan. Heat the mixture over low heat, stirring frequently, until the butter is melted. Remove and cool.
-
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Pour the butter mixture into the dry ingredients and stir to combine. Add eggs, buttermilk, and vanilla and whisk until combined.
-
Spoon cupcake batter into prepared muffin tin, filling Âľ full. Bake for 25 minutes, until the top springs back to the touch and a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
-
To make the cream, whisk together the butter and cocoa powder until light and fluffy. Add the powdered sugar, milk, vanilla extract, and salt and whisk to combine, adding additional milk if needed to bring the frosting together. Continue beating for 3-5 minutes until light and fluffy. Squeeze cream over cooled cupcakes.