Easy Chocolate Cupcakes with Chocolate Buttercream Frosting

The Fall is a popular time of year for birthdays in our home. It seems all of A’s little friends were born this time of year. She likes to make them cards and cupcakes to celebrate, so we made her friend, Lexie, some chocolate cupcakes today for her 3rd birthday.  They were ooey, gooey and chocolately, but what kid doesn’t like chocolate?! Maybe we’ll start a tradition of making a new one for each of her friends… for now, try these. They’re perfect!

Easy Chocolate Cupcakes with Chocolate Buttercream Frosting

  • Servings: 24
  • Difficulty: easy
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    Chocolate Cupcakes

  • 2 cups granulated sugar
  • 1 3/4 cup + 2 tablespoon all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tsp salt
  • 2/3 cup canola oil
  • 1 cup milk
  • 2 eggs, lightly beaten (at room temperature)
  • 2 teaspoons vanilla extract (see my homemade recipe here)
  • 1 cup hot water

    Chocolate Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk


  1. To make the cupcakes, preheat oven to 350 degrees and line muffin tin with cupcake liners.
  2. In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir in canola oil and milk, stirring until combined. Add eggs, one at a time, stirring after each addition. Stir in vanilla extract. Add hot water and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water the batter will separate a bit, stir until it is even in texture. Be careful with the hot water as it may splatter as it is stirred). Batter will be very thin!
  3. Fill prepared muffin tins just over 2/3 of the way full and bake at 350 degrees for 20-22 minutes. Allow cupcakes to cool completely before frosting.
  4. To make the frosting, cream butter in an electric mixer. Add sugar, one cup at a time until completely combined
  5. Stir in cocoa powder and then vanilla extract. Pause to scrape down the sides of the bowl with a spatula. Add milk, 1 tablespoon at a time and beating on medium-high speed after each addition for about 15 seconds until desired icing consistency is reached (the less milk you use, the stiffer the frosting will be). Pipe icing on completely cooled cupcakes and add sprinkles (if desired). Serve and enjoy! 
Adapted from: sugarspunrun.com



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