top of page
  • Writer's picture Noel

From Scratch Chocolate Cupcakes

Updated: Jan 23

My son turned 21 on Saturday, so I decided to add a fun topper to these cupcakes. Needless to say, the cupcakes were a hit!

I’ve never tasted a more delicious cupcake in my life! I’m not even exaggerating. Super chocolatey and moist and the buttercream frosting is a dream. It’s been hard limiting myself to just one. Ha!

This recipe is by beyond the butter. I changed the type of oil since I’m strict about not consuming canola oil. Otherwise, everything else is the same.

I also one and halved the cupcake recipe and doubled the frosting. It made just enough to frost every cupcake. Enjoy!


From Scratch Chocolate Cupcakes

{makes 12}

  • 1 cup All-Purpose Flour

  • 1/2 cup Sugar

  • 1/2 cup Light Brown Sugar (lightly packed)

  • 1/2 cup Unsweetened Cocoa Powder

  • 1 teaspoon Baking Powder

  • 1 teaspoon Baking Soda

  • 1/4 teaspoon Salt

  • 2 Large Eggs

  • 1/2 cup Milk

  • 4 tablespoon Avocado Oil

  • 1 teaspoon Vanilla Extract

  • 4 tablespoon Hot Water

  • 1 teaspoon Espresso powder


  • 1 cup Unsalted Butter (room temperature)

  • 2 cup Powdered Sugar (sifted)

  • 1/2 cup Unsweetened Cocoa Powder

  • 1/4 teaspoon Salt

  • 2 teaspoon Vanilla Extract

  • 4 tablespoon Heavy Whipping Cream



  • Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Place cupcake papers in cupcake tin.

  • Blend together the all-purpose flour, sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt In a bowl with a whisk. Set to the side.

  • In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.

  • Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

  • Evenly divide the cupcake batter into the cupcake liners, filling each one approximately ⅔ full.

  • Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners.

  • Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.


  • Using a hand held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

  • Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.

  • As the frosting starts to come together, add in the heavy whipping cream continuing to mix on low speed until well blended. Scrape down the sides of the bowl as needed.

10 views1 comment

Recent Posts

See All
Post: Blog2_Post
bottom of page