Chocolate and Buttercream Cupcakes Recipe

A great alternative to vanilla cupcakes. Rich and chocolate-y with the smooth chocolate buttercream frosting.





For the cakes:

1 1/3 cup all-purpose flour

2 tsp baking powder

4 tbsp cocoa powder

1 cup sugar

1/2 tsp salt

7 tbsp unsalted butter, softened

3 large eggs, at room temperature

2/3 cup milk

1 tsp pure vanilla extract

1 tbsp Greek yogurt

For the frosting:

2 cups confectioner's sugar

1/2 cup cocoa powder

14 tbsp softened butter



1. Preheat the oven to 350 degrees F (180 degree C). Sift the flour, baking powder, and cocoa into a bowl. Add the sugar, salt, and butter. Mix until it resembles fine bread crumbs. In a bowl, whisk the eggs, milk, vanilla extract, and yogurt together until well blended. Slowly pour in the egg mixture to combine. Mix gently until smooth.

2. Place the cupcake paper liners into the holes in the cupcake pans. Spoon the mixture into the liners, filling each one only half full. Bake for about 20 minutes, until lightly colored, firm, and springy to the touch. Leave for a few minutes, then transfer the cupcakes to a wire rack to cool. 

For the frosting:

3. Beat the confectioner's sugar, cocoa powder, and butter until smooth (approx 5 minutes). Add milk if the mixture is too tough, to bring it to a spreadable consistency.  

4. Make sure cupcakes are completely cool before frosting so they do not melt the frosting. Frost with a spoon, spatula or piping bag. Top with your choice of toppings.