These Ultimate Chocolate Cupcakes are chocolaty, moist and basically perfect! Top them with vanilla buttercream or chocolate buttercream for dessert heaven. They are also wickedly easy for a from scratch cupcake.
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4.67 from 3 votes

Ultimate Chocolate Cupcakes

These Ultimate Chocolate Cupcakes are chocolaty, moist and basically perfect! Top them with vanilla buttercream or chocolate buttercream for dessert heaven. They are also wickedly easy for a from scratch cupcake.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 30
Author: Mirlandra Neuneker

Ingredients

For The Cupcakes

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa or other high quality cocoa or dark cocoa
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup boiling water

For Vanilla Buttercream

  • 1 cup salted butter room temperature
  • 8 cups powdered sugar a 32oz bag
  • tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 7 Tbsp. whole milk

For Chocolate Buttercream

  • 8 oz package cream cheese room temp
  • ½ cup salted butter room temp
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder such as Hershey or Hershey Dark
  • 1 tsp. vanilla
  • ¼ - ½ tsp. almond extract

Instructions

To Bake The Cupcakes

  • Put oven rack in the center of the oven. Preheat oven to 350°F.
  • Line a muffin tin with cupcake liners
  • In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil, vanilla and almond extract. Beat on medium speed for 2 minutes.
  • With the mixer on low, stir in boiling water (the batter will be very thin). Pour batter into prepared pans.
  • Bake about 15 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes.

To Make The Frosting

  • Put all the frosting ingredients in the bowl of a stand mixer. Beat on low until combined, scraping sides and bottom as needed until the frosting comes together.
  • Turn the mixer to high and beat for 3 minutes. Scrape the sides and beat an additional 2 minutes on high.
  • Frost the cupcakes with a Wilton 1M tip for a swirl pattern or frost as desired.