Classic Chocolate Cupcakes

5 from 1 vote

These Classic Chocolate Cupcakes are tender and fluffy in texture, full of deep chocolate flavor, and topped with a creamy chocolate buttercream.

Prep Time30

Cook Time15

Cooling Time:1

Total Time1 45

Servings: cupcakes

Calories: 322kcal

12-count muffin tin(s)
cupcake liners or non-stick spray
whisk
mixing bowls
measuring cups & spoons
electric handheld mixer
piping bag fitted with large open star tip (I used a Wilton 1M for the cupcakes pictured)

Preheat the oven to 350℉. Prepare muffin tins with 18 cupcake liners or grease with non-stick spray.
In a large bowl, whisk together the melted butter, oil, sugar, vanilla, vinegar, and eggs until well combined. Add the sour cream and milk and whisk until incorporated.
¼ cup salted butter, ⅓ cup neutral-flavoured cooking oil, 1 cup white sugar, 1 teaspoon vanilla extract, 1 tablespoon white vinegar, 2 eggs, ¾ cup sour cream, ½ cup milk
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Sift the dry ingredient mixture through a wire sieve into the bowl with the combined wet ingredients and stir just until no streaks or clumps of flour remain. Do not overmix!
1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
Distribute the batter evenly between the 18 cupcake liners in the prepared pans, filling each liner about ½ full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely before frosting.

In a large bowl, cream together the softened butter and sifted cocoa using an electric handheld mixer on medium-high speed. Add the powdered sugar, 1 cup at a time, mixing on low between each addition. Add 2-3 tablespoons of milk and beat the frosting at high speed until fluffy.
¾ cup salted butter, softened, 3 tablespoons unsweetened cocoa powder, 3 cups powdered sugar, 2-3 tablespoons milk
Frost the fully cooled cupcakes using a piping bag fitted with your desired tip. Sprinkle with chocolate shavings, if using. Enjoy!
optional: chocolate shavings for topping