Chocolate cupcakes with chocolate icing (Cupcakes de chocolate) are soft cupcakes topped with rich chocolate frosting and deep chocolate flavor.
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This chocolate cupcake with chocolate Icing recipe uses cocoa, coffee, avocado oil, and sour cream, then finishes with smooth chocolate buttercream for a bakery-style dessert.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Granulated sugar: Sweetens the batter and helps create a soft crumb.
- Unsweetened natural cocoa powder: Adds deep chocolate flavor.
- Eggs: Bind the batter and provide structure and moisture to the cupcakes.
- Sour cream: Keeps the cupcakes moist and prevents them from drying out.
- Avocado oil: Maintains moisture.
- Coffee or water: Enhances the chocolate flavor without tasting like coffee.
- Unsalted butter: Forms the base of the rich chocolate icing/buttercream.
How to Make Chocolate Cupcakes with Chocolate Icing
Note: Full instructions are provided in the recipe card below.
- Chocolate Cupcakes: Preheat the oven to 320°F (160°C). Line a 12-cup cupcake pan with paper liners.
- Use leftover cooled coffee, or prepare fresh coffee, measure it, and set it aside to cool slightly while you prepare the batter.
- In a large mixing bowl, combine all the dry ingredients and whisk until well combined.
- In a separate bowl, add the wet ingredients, including the warm coffee. Whisk gently until smooth and well combined, being careful not to overmix the eggs.
- Gradually add the wet mixture to the dry ingredients, stirring slowly until a smooth batter forms with no visible lumps.
- Evenly divide the batter among the prepared cupcake liners. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Chocolate Icing: Sift the powdered sugar and cocoa powder together and set aside. In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium-high speed for 4 minutes, until light and creamy. Scrape down the bowl and beat for 2 more minutes.
- Add the sifted sugar and cocoa mixture in two additions, alternating with the milk and vanilla. Mix on low speed until fully incorporated.
- Scrape down the bowl and give the buttercream a final mix on low speed for 2 minutes, until smooth and fluffy.
- Transfer the buttercream to a piping bag fitted with a star tip, such as a Wilton 1A. Pipe onto the cooled cupcakes, create a small indent in the center with the back of a spoon, and finish with chocolate sprinkles.
Hint: Fill cupcake liners evenly and bake on the center rack to ensure uniform height and texture.
Storage, Make Ahead, & Freezing
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days.
Make Ahead: Bake the cupcakes 1 day in advance and store them unfrosted; frost just before serving for the best texture.
Freezing: Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 2 months; thaw at room temperature before frosting.
Camila's Tips & Variations
- Deeper chocolate flavor: Use coffee instead of water to intensify the cocoa taste without adding coffee flavor.
- Oil swap: Avocado oil can be replaced with canola or sunflower oil without changing texture.
- Less sweet option: Reduce the buttercream or use a light swirl instead of a full frosting.
- Dry or dark cupcakes: Use a light-colored aluminum baking pan lined with parchment paper, as dark pans absorb more heat, leading to overbrowning and dryness.
Frequently Asked Questions
Why do my chocolate cupcakes turn out dry?
Dry cupcakes are usually caused by overbaking; remove them as soon as a tester comes out clean.
How does coffee affect chocolate cupcakes?
Coffee intensifies the chocolate flavor without making the cupcakes taste like coffee.
Can I make these chocolate cupcakes without coffee?
Yes, you can use hot water instead; the cupcakes will still be chocolatey, but coffee helps deepen the cocoa flavor.
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Recipe
Chocolate Cupcakes with Chocolate Icing
Chocolate cupcakes with chocolate icing (Cupcakes de chocolate) are soft cupcakes topped with rich chocolate frosting and deep chocolate flavor.
Equipment
- Paddle attachment
- Piping bag
- Star piping tip (such as Wilton 1A)
Ingredients
Chocolate Cupcakes
- 120 ml warm coffee or water (dissolve 1 teaspoon Nescafé Dark Roast instant coffee if using water)
- 200 g granulated sugar
- 50 g unsweetened natural cocoa powder or Dutch cocoa powder
- 160 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 120 g sour cream , room temperature
- 75 ml avocado oil or canola oil
- 2 large eggs , room temperature
- 1 tablespoon vanilla extract
Chocolate Icing
- 200 g unsalted butter , room temperature
- 275 g powdered sugar
- 50 g unsweetened natural cocoa powder or Dutch cocoa powder
- 1 ¼ teaspoon vanilla extract
- 2-3 teaspoons of heavy cream or whole milk , room temperature
Instructions
- Chocolate Cupcakes: Preheat the oven to 320°F (160°C). Line a 12-cup cupcake pan with paper liners.
- Use leftover cooled coffee, or prepare fresh coffee, measure it, and set it aside to cool slightly while you prepare the batter.
- In a large mixing bowl, combine all the dry ingredients and whisk until well combined.
- In a separate bowl, add the wet ingredients, including the warm coffee. Whisk gently until smooth and well combined, being careful not to overmix the eggs.
- Gradually add the wet mixture to the dry ingredients, stirring slowly until a smooth batter forms with no visible lumps.
- Evenly divide the batter among the prepared cupcake liners. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Chocolate Icing: Sift the powdered sugar and cocoa powder together and set aside. In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium-high speed for 4 minutes, until light and creamy. Scrape down the bowl and beat for 2 more minutes.
- Add the sifted sugar and cocoa mixture in two additions, alternating with the milk and vanilla. Mix on low speed until fully incorporated.
- Scrape down the bowl and give the buttercream a final mix on low speed for 2 minutes, until smooth and fluffy.
- Transfer the buttercream to a piping bag fitted with a star tip, such as a Wilton 1A. Pipe onto the cooled cupcakes, create a small indent in the center with the back of a spoon, and finish with chocolate sprinkles.
Notes
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days.
Make Ahead: Bake the cupcakes 1 day in advance and store them unfrosted; frost just before serving for the best texture.
Freezing: Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 2 months; thaw at room temperature before frosting.
Nutrition
Nutrition Facts
Chocolate Cupcakes with Chocolate Icing
Amount per Serving
Calories
427
% Daily Value*
Fat
23
g
35
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
69
mg
23
%
Sodium
179
mg
8
%
Potassium
177
mg
5
%
Carbohydrates
55
g
18
%
Fiber
3
g
13
%
Sugar
40
g
44
%
Protein
4
g
8
%
Vitamin A
520
IU
10
%
Vitamin C
0.1
mg
0
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
