The Best Chocolate Cupcakes with Chocolate Buttercream Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 27 frosted cupcakes
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup lowfat buttermilk
  • 1 cup canola oil
  • 1½ tsp vanilla
  • 1 cup boiling water
Chocolate Buttercream:
  • 1½ cups (3 sticks) unsalted butter, softened
  • 1 cup cocoa powder
  • ¾ tsp salt
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • ¼ cup whole milk
  • 1 cup heavy cream
  • ⅔ cup Ovaltine
  1. Preheat oven to 300 degrees F. Line wells with cupcake liners and set aside.
  2. In a large bowl, prepare the cupcakes by whisking together the flour, sugar, cocoa powder, baking soda, and salt. Add the eggs, buttermilk, and canola oil; mix well. Pour the vanilla into the cup of boiling water and add to the bowl and mix until well-combined.
  3. Fill each cupcake well two-thirds full and bake for 20-22 minutes or until an inserted toothpick is cleanly removed.
  4. Meanwhile, prepare the frosting by creaming together the softened butter, cocoa powder, and salt; scrape down the sides, as needed. Slowly add the powdered sugar, milk, and vanilla extract. As the powdered sugar becomes incorporated, increase the speed of the mixer and beat until smooth, about 1-2 minutes.
  5. Stir together the heavy cream and Ovaltine. With the mixer on medium speed, slowly add the heavy cream mixture while beating; beat until smooth.
Frosting recipe from Joy the Baker who adapted from Delilah Bakery & cupcake/cake recipe from Live, Love, and Sugar
Nutrition Information
Serving size: 1 frosted cupcake Calories: 386 Fat: 22.6 Carbohydrates: 44.4 Sugar: 34.0 Sodium: 421 Fiber: 1.3 Protein: 2.8 Cholesterol: 53
Recipe by Prevention RD at