Chocolate Cupcakes

Making this chocolate cupcake recipe is, well, a piece of cake! This basic cupcake recipe can work for everything from dressy parties to everyday indulgences--just dress the baked cakes in a frosting that fits the occasion.

Chocolate Cupcakes
Prep Time:
40 mins
Cool Time:
45 mins
Bake Time:
18 mins
Stand Time:
30 mins
Total Time:
40 mins


  • ¾ cup butter

  • 3 eggs

  • 2 cup all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ¾ teaspoon baking powder

  • ½ teaspoon salt

  • 2 cup sugar

  • 2 teaspoon vanilla

  • 1 ½ cup milk

Chocolate Frosting

  • ¾ cup butter, softened

  • ½ cup unsweetened cocoa powder

  • 8 cup powdered sugar

  • ½ cup milk

  • 2 teaspoon vanilla extract


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups (see tip, page 00). In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

  2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 14 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

  3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.

  4. Bake for 18 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost with desired frosting.

Chocolate Frosting

  1. In a very large mixing bowl, beat butter, softened, and unsweetened cocoa powder with an electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar until well combined. Gradually beat in milk and vanilla until well combined. Gradually beat in 6 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.

Devil's Food Cupcakes:

Prepare as above, except omit baking powder and increase baking soda to 1 1/4 teaspoons.Nutrition Facts per cupcake: 177 cal., 3 g protein, 27 g carb., 7 g total fat, 43 mg chol., 4 g sat. fat, 1 g fiber, 5% vitamin A, 0% vitamin C, 171 mg sodium, 3% calcium, 5% iron

Nutrition Facts (per serving)

177 Calories
7g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 177
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 165mg 7%
Total Carbohydrate 27g 10%
Total Sugars 18g
Protein 3g
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 83mg 2%
Folate, total 24.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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