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Chocolate Cupcakes with Chocolate Frosting

Chocolate Cupcakes with Chocolate Frosting

Top your chocolate cupcakes with chocolate frosting, either pipe it like a pastry chef or just slather it over top. Then sprinkle with your favorite toppings. 

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings



  • 4 tablespoon unsalted butter or vegan butter
  • ¼ cup olive oil
  • ½ cup water
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
  • ¾ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 large egg
  • ¼ cup buttermilk or soy milk mixed with lemon juice
  • 1 teaspoon pure vanilla extract

Frosting and Topping:

  • 4 ounce bittersweet chocolate, finely chopped
  • ½ cup heavy cream or coconut milk
  • 3 tablespoon unsalted butter or vegan butter
  • 1 tablespoon light corn syrup
  • Pinch salt
  • Chopped salted peanuts, for topping (optional)
  • Mini chocolate chips, for topping (optional)
  • Mini marshmallows, for topping (optional)


Make the cake:

  1. Preheat the oven to 350℉.
  2. Line a 12-cup muffin tin with paper or foil liners. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
  3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda, and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth.
  4. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
  5. Pour the batter into the lined muffin tins, filling them about three-fourths full.
  6. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.

Meanwhile, make the frosting:

  1. Put the chopped chocolate in a heatproof medium bowl.
  2. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth.
  3. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes.
  4. For a frosting firm enough to spread, let stand for 1 hour.
  5. Frost the cooled cupcakes and top with peanuts, chocolate chips and/or marshmallows and serve.


The un-frosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.

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