Chocolate Cupcakes
with Chocolate Buttercream

This page may contain affiliate links, which means we receive a small commission for purchases made using the links. There is no additional cost to you. Please read our full disclosure policy.

Chocolate cupcakes with chocolate buttercream is a classic combination that never seems to go out of style. It's simple, completely delicious, and always a crowd pleaser at parties and celebrations.

Chocolate Cupcakes with Chocolate Buttercream

Chocolate is one of the oldest food types and can be traced back to the ancient civilisations of South America. However, chocolate back then was not like the chocolate we know today; it was a bitter drink rather than a sweet confection. It was only in the late 19th century that the Nestle Company produced and distributed milk chocolate to the masses, and since then, chocolatiers have been experimenting with and improving upon the treat that had then become widely popular.

Chocolate Cupcakes with Chocolate Buttercream

As chocolate had been loved by many as a sweet, edible treat, it was only natural to want to combine it with other sweet edible treats, such as baked goods. And that's exactly what an American baker decided to do once up a time, and the chocolate cake was born.

Chocolate Cupcakes with Chocolate Buttercream

Now, chocolate cake is everywhere, and every baker will have her own version of chocolate cake. And of course, the reason to bake cakes at all is so you can get to the fun part of decorating them! This recipe for chocolate cupcakes with chocolate buttercream is an absolute chocolate lover's delight! Both the cupcake and buttercream recipes use high quality dark (70% cocoa) chocolate, so the chocolate flavour really comes through in the end.

Chocolate Cupcakes with Chocolate Buttercream

Chocolate cupcakes with chocolate buttercream is one our go to celebration recipes. I've made countless batches for various birthdays over the years, and they're always a hit. And the key is finding a cupcake recipe that tastes great - I always use my favourite homemade chocolate cupcake recipe, as it makes light and chocolatey cakes every time. You'll get 24 regular size cupcakes from this recipe.

Chocolate Cupcakes with Chocolate Buttercream

Just like with cupcake recipes, there are a variety of buttercream and other icing recipes out there. You don't have to decorate your cupcakes with icing, but I love to use buttercream because it tastes great and is so much fun to pipe and swirl. Icing also forms a barrier and keeps your cakes from drying out as quickly, so it also has some practical uses. For special celebrations, I definitely like to put a little icing (and sprinkles!) on my cakes.

Chocolate Cupcakes with Chocolate Buttercream

To create these chocolate cupcakes with chocolate buttercream, I have used my trusty Italian meringue buttercream recipe to decorate - the egg white makes it creamy, light and airy, and simply irresistible! It's like eating a mouthful of chocolate mousse!

Chocolate Cupcakes with Chocolate Buttercream
Chocolate Cupcakes with Chocolate Buttercream

Here's what you'll need to make these super chocolatey chocolate cupcakes with chocolate buttercream:
(Click here to jump straight to the recipe)

For the cupcakes: one batch of my homemade chocolate cupcake recipe
120g unsalted butter, softened
150g dark (70% cocoa) chocolate
175g light muscovado (brown) sugar
2 large eggs, separated, room temperature
250g plain flour
1tsp baking powder
1tsp bicarbonate of soda
340ml milk, room temperature
1 1/4 tsp vanilla extract

For the buttercream: some chocolate Italian meringue buttercream
250g unsalted butter, cubed and softened
200g dark (70% cocoa) chocolate
3 egg whites (from large eggs)
Pinch of salt (optional)
150g caster sugar
30ml water

And here's what you'll need to do for the cupcakes:

  • Preheat the oven to 170C (340F) / 150C Fan, and line two cupcake trays with cases.
  • Place the butter into a mixing bowl while it softens - cutting it into smaller cubes will speed up the process.
  • Mix together the flour, baking powder and bicarbonate of soda in a separate bowl, add the vanilla extract to the milk in a jug, weigh out the sugar and separate the eggs.
  • Melt the chocolate in a bowl by placing it in a pan of barely simmering water. Stir occasionally until completely melted, and set aside to cool until needed.
  • Cream the butter and sugar together in a mixing bowl until fluffy.
  • Add the egg yolks, and mix to combine.
  • Then add the chocolate, mixing again until fully combined.
  • Add a third of the flour mixture to the butter mixture, mix until just combined, then pour in half the milk mixture, again mixing until just incorporated. Mix in short bursts, if needed, to avoid over mixing. Repeat these steps until all the flour and milk mixtures have been used.
  • Whisk the egg whites in a separate bowl, until soft peaks form.
  • Gently fold the egg whites into the cake mix with a spoon, bit by bit, until just incorporated. Do not stir or beat, or the air will be taken out, and the cakes will lose their airy texture.
  • Carefully spoon the cake mix into the prepared cases, fill each about 2/3 full (~45g each). You may find it helpful to use an ice cream scoop here.
  • Bake in the preheated oven for about 20 minutes, until a tester skewer comes out clean.
  • Remove from the oven, and cool for a few minutes in their tray. Transfer to a wire rack to cool completely before decorating.

To make the chocolate buttercream:

  • First, melt the chocolate (in the same way as required for the cupcake recipe above). Break the chocolate into pieces, and melt it in a bowl by placing it in a pan of barely simmering water. Stir occasionally until completely melted, and set aside to cool.
  • Cut the butter into cubes and set it aside to soften.
  • Separate the eggs, putting the egg whites in a clean mixing bowl and saving the yolks for later. Make sure there is no greasy film or residue on the bowl or mixer attachments, and that they are completely dry.
  • Put the sugar and water into a small saucepan, swirling to wet all the sugar.
  • Place the saucepan over medium heat, and leave it to cook - do not stir! Swirl the pan, if needed, to ensure the sugar melts uniformly. Stirring here can cause the sugar to seize up and crystallise into clumps.
  • If you can, whisk the egg whites whilst also cooking the sugar simultaneously. If you're unable to do this, then whisk the egg whites first, then cook the sugar.
  • Whisk the egg white until it becomes foamy and forms soft peaks (that's when the peaks droop a bit).
  • When the sugar syrup boils clear, it is about ready. If you have a food thermometer, you can check the temperature - it needs to be about 121C (250F). Turn off the heat.
  • With the mixer setting on low, VERY CAREFULLY pour the hot sugar syrup into the egg white in a thin stream, all the while whisking to combine. The sugar syrup should be poured in near the edge of the bowl and not too close to the mixing attachment, so that it doesn't splutter out and potentially cause injury.
  • When all of the hot sugar syrup has been incorporated into the egg white, turn the mixer up to maximum speed, and continue whisking until the meringue cools and the outside of the bowl is cool to the touch. This could take up to 10 minutes, depending on the speed and power of your mixer and the temperature of your kitchen.
  • If you like a bit of salt in your icing, mix it in now.
  • When the meringue is cool, stiff and glossy white, add in the butter, one cube at a time, mixing to incorporate after each cube. Continue until all the butter has been mixed in.
  • At some point, you may notice that your buttercream has a curdled look, as if it's separating. This is completely normal - no need to panic! Continue adding butter and whisking, and have faith - the buttercream will eventually come together into a smooth and creamy icing.
  • When the chocolate has cooled but is still liquid, add it to the buttercream, and mix until combined. Scrape down the sides of the bowl with a spatula, as needed.
  • Fit a piping bag with tip, and fill it with the chocolate buttercream for decorating. Have fun decorating your chocolate cupcakes with chocolate buttercream!
Chocolate Cupcakes with Chocolate Buttercream

Chocolate Cupcakes with Chocolate Buttercream

By

Chocolate Cupcakes with Chocolate Buttercream

These chocolate cupcakes with chocolate buttercream are a chocolate lover's dream - light and airy chocolate sponge topped with velvety creamy chocolate icing!

Prep Time: 20 minutes
Cook time: 35 minutes
Yield: 24 regular cupcakes
Course: Snack, Treat
Cuisine: American, European
Tags: Birthday, Celebration

Ingredients

For the cupcakes: one batch of my homemade chocolate cupcake recipe
120g unsalted butter, softened
150g dark (70% cocoa) chocolate
175g light muscovado (brown) sugar
2 large eggs, separated, room temperature
250g plain flour
1tsp baking powder
1tsp bicarbonate of soda
340ml milk, room temperature
1 1/4 tsp vanilla extract

For the buttercream: some chocolate Italian meringue buttercream
250g unsalted butter, cubed and softened
200g dark (70% cocoa) chocolate
3 egg whites (from large eggs)
Pinch of salt (optional)
150g caster sugar
30ml water

Method

For the cupcakes

  1. Preheat the oven to 170C (340F) / 150C Fan, and line two cupcake trays with cases.
  2. Place the butter into a mixing bowl while it softens - cutting it into smaller cubes will speed up the process.
  3. Mix together the flour, baking powder and bicarbonate of soda in a separate bowl, add the vanilla extract to the milk in a jug, weigh out the sugar and separate the eggs.
  4. Melt the chocolate in a bowl by placing it in a pan of barely simmering water. Stir occasionally until completely melted, and set aside to cool until needed.
  5. Cream the butter and sugar together in a mixing bowl until fluffy.
  6. Add the egg yolks, and mix to combine.
  7. Then add the chocolate, mixing again until fully combined.
  8. Add a third of the flour mixture to the butter mixture, mix until just combined, then pour in half the milk mixture, again mixing until just incorporated. Mix in short bursts, if needed, to avoid over mixing. Repeat these steps until all the flour and milk mixtures have been used.
  9. Whisk the egg whites in a separate bowl, until soft peaks form.
  10. Gently fold the egg whites into the cake mix with a spoon, bit by bit, until just incorporated. Do not stir or beat, or the air will be taken out, and the cakes will lose their airy texture.
  11. Carefully spoon the cake mix into the prepared cases, fill each about 2/3 full (~45g each). You may find it helpful to use an ice cream scoop here.
  12. Bake in the preheated oven for about 20 minutes, until a tester skewer comes out clean.
  13. Remove from the oven, and cool for a few minutes in their tray. Transfer to a wire rack to cool completely before decorating.

For the chocolate buttercream

  1. First, melt the chocolate (in the same way as required for the cupcake recipe above). Break the chocolate into pieces, and melt it in a bowl by placing it in a pan of barely simmering water. Stir occasionally until completely melted, and set aside to cool.
  2. Cut the butter into cubes and set it aside to soften.
  3. Separate the eggs, putting the egg whites in a clean mixing bowl and saving the yolks for later. Make sure there is no greasy film or residue on the bowl or mixer attachments, and that they are completely dry.
  4. Put the sugar and water into a small saucepan, swirling to wet all the sugar.
  5. Place the saucepan over medium heat, and leave it to cook - do not stir! Swirl the pan, if needed, to ensure the sugar melts uniformly. Stirring here can cause the sugar to seize up and crystallise into clumps.
  6. If you can, whisk the egg whites whilst also cooking the sugar simultaneously. If you're unable to do this, then whisk the egg whites first, then cook the sugar.
  7. Whisk the egg white until it becomes foamy and forms soft peaks (that's when the peaks droop a bit).
  8. When the sugar syrup boils clear, it is about ready. If you have a food thermometer, you can check the temperature - it needs to be about 121C (250F). Turn off the heat.
  9. With the mixer setting on low, VERY CAREFULLY pour the hot sugar syrup into the egg white in a thin stream, all the while whisking to combine. The sugar syrup should be poured in near the edge of the bowl and not too close to the mixing attachment, so that it doesn't splutter out and potentially cause injury.
  10. When all of the hot sugar syrup has been incorporated into the egg white, turn the mixer up to maximum speed, and continue whisking until the meringue cools and the outside of the bowl is cool to the touch. This could take up to 10 minutes, depending on the speed and power of your mixer and the temperature of your kitchen.
  11. If you like a bit of salt in your icing, mix it in now.
  12. When the meringue is cool, stiff and glossy white, add in the butter, one cube at a time, mixing to incorporate after each cube. Continue until all the butter has been mixed in.
  13. At some point, you may notice that your buttercream has a curdled look, as if it's separating. This is completely normal - no need to panic! Continue adding butter and whisking, and have faith - the buttercream will eventually come together into a smooth and creamy icing.
  14. When the chocolate has cooled but is still liquid, add it to the buttercream, and mix until combined. Scrape down the sides of the bowl with a spatula, as needed.
  15. Fit a piping bag with tip, and fill it with the chocolate buttercream for decorating. Have fun decorating your chocolate cupcakes with chocolate buttercream!

Other Pages You May Like

Stay in Touch

Subscribe to our newsletter for regular updates!


What's on your mind?

Let us know any thoughts, comments or questions by getting in touch here.


Back to the Top!