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Homemade Chocolate Cupcakes with Butter Icing? Easier (and tastier) than you think
How to Make Chocolate Cupcakes with Butter Icing (So Easy, Even You Can Do It)
Chocolate cupcakes are more than just a tasty treat; they’ve got a bit of history and a lot of love baked into them. Did you know cupcakes started as mini cakes baked in small cups in the 1800s? Back then, they were a quick way to make desserts for family dinners or special celebrations. Fast forward to today, and cupcakes are everywhere, at birthdays, weddings, or just when you’re craving something sweet.
What makes Chocolate Cupcakes with Butter Icing so special?
It’s all about that rich cocoa flavor packed into a bite-sized cake. Add a swirl of buttery icing, and you’ve got a dessert that’s almost impossible to resist. Plus, they’re super easy to make at home. You don’t need to be a pro baker to whip up a batch, just a little time, a few simple ingredients, and a love for chocolate.
Tips for Baking the Chocolate Cupcakes with Butter Icing
And here’s the best part: baking chocolate cupcakes isn’t just about the food. It’s about the joy of mixing, pouring, and decorating, whether you’re flying solo or teaming up with friends or family. By the end, your kitchen smells like heaven, and you’ve got a tray full of happiness to share, or not.
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Chocolate Cupcakes with Butter Icing
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Chocolate cupcakes so good, you’ll wonder why you ever bought them pre-made.
Ingredients
Cupcakes
- 1 cup butter
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1 cup water
- 2 cups flour
- 2 tsp baking powder
- 3/4 cup sour cream or plain yogurt
- 3/4 cup sugar
- 1 tsp vanilla essence
- 2 eggs
Butter Icing
- 150 g butter (softened)
- 2 cups icing sugar
- 1 tbsp cocoa powder
- 1 tbsp fresh cream or milk
Instructions
Cupcakes
- In a medium saucepan, melt the butter with the water, cocoa powder, and salt over medium heat. Stir until smooth, then take it off the heat.
- In a big bowl, sift the flour and baking powder together. Toss in the sugar and mix.
- Slowly pour the warm cocoa mixture into the dry ingredients, stirring as you go.
- Add the eggs, vanilla, and sour cream. Stir until the batter’s nice and smooth—don’t overmix!
- Divide the batter evenly into cupcake liners (about ¾ full).
- Bake at 180°C/350°F for 18–20 minutes, or until a toothpick poked in the center comes out clean. Let them cool completely before icing (patience, I know).
Butter Icing
- Beat the butter in a bowl until it’s creamy.
- Sift in the icing sugar and cocoa powder, then mix until fluffy.
- Add the cream (or milk) a little at a time and whip it up until it’s just right, not too stiff, not too runny.
- Once the cupcakes are cool, slather on the icing. Be generous, no one’s judging!
Notes
Created, prepared, tried, and tested by Jennifer
Nutrition
- Serving Size: 1 serving
- Calories: 476
- Sugar: 32.3 g
- Sodium: 126.2 mg
- Fat: 29.1 g
- Saturated Fat: 17.8 g
- Trans Fat: 0 g
- Carbohydrates: 51.9 g
- Fiber: 1.4 g
- Protein: 5 g
- Cholesterol: 104.3 mg
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