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Chocolate Buttercream Cupcakes

Updated on October 28, 2012

Chocolate Buttercream Cupcakes

The semisweet chocolate in this recipe gives the frosting it's wonderful shiny sheen.

Chocolate Buttercream Cupcakes

I love the sheen that you get on these chocolate buttercream cupcakes!
I love the sheen that you get on these chocolate buttercream cupcakes!

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 1 1/2 dozen


  • 1 cup Butter, softened
  • 1 cup Sugar
  • 1 1/2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 4 tablespoons Cocoa Powder
  • 4 Eggs, large
  • 1/2 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • --- For the frosting ---
  • 1 1/2 cups Semi-sweet Chocolate, chopped
  • 2 tablespoons Heavy Cream
  • 1/2 cup Butter, softened
  • 1 1/2 cups Icing Sugar
  1. Preheat the oven to 350 degrees. Place 18 baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until combined. Spoon the batter into muffin cups and bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
  2. For the frosting put the butter, cream and chocolate into a pan over low heat. Stir gently until combined and melted then remove from heat. Stir in the icing sugar until the mixture is smooth. Swirl onto the cupcakes.


- These cupcakes can be stored in an airtight container for up to 2 days

- If you don't have a piping bag you could try putting the frosting in a ziplock and cutting a tiny hole in one corner then gently squeeze the bag to pipe the frosting onto the cupcakes

- For decorating try sprinkling some chocolate chips or shaved chocolate on top of the iced cupcakes


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