Traditional Chocolate CupCake



1 stick of Butter, best at room temperature
1 1/4 C. of Sugar
2 Eggs, room temperature
3/4 C. Flour
1 t. Baking Powder
1/4 t. Salt
1/2 C. Unsweetened Cocoa Powder (spend that extra cash for the best cocoa powder – you will not regret it)
1/2 C. Whole Milk
1 t. Vanilla

Yummy Chocolate Buttercream

(This frosts about 24 cupcakes if you’re doing it the old fashioned way-if you’re piping it on fancy, it’ll be only about 14)

1 Stick Butter, softened
1/2 C. Unsweetened Cocoa Powder
4 C. Confectioner’s Sugar
1/4 C. Milk (plus a few Tablespoons to adjust consistency)
1 t. Vanilla

Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.

Method: Preheat oven to 375 degrees, then turn it down to 350 just before baking

1. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
2. Add the eggs, one at a time beating until they are well combined.
3. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
4. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you don’t have any more dry.
5. Fill muffin tins 2/3’s of the way and bake for about 20-22 minutes. Allow to cool, then frost.

12-14 cupcakes



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About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.
  • Julia

    This is the best chocolate cupcake recipe ever! I lost the copy I printed out and then spent 1 hour trying to find this website and I'm so relieved that I have this recipe again!

  • http://www.signatureconcoctions.com Vasanti

    Lala, your recipe rocks! I made these yesterday for my daughter's birthday and they came very well. The only changes I made was the quantities of sugar in the cupcake and the buttercream recipes. I used significantly less since I don't like them to be too sweet.

  • Texasfred64

    Is the T. in salt, baking powder and vanilla stand for Teaspoon or Tablespoon?

  • Cherrybelle89

    Texasfred I agree! Teaspoon or tablespoon….that’s not helpful hey, I’m a massive cupcake liver and all I want is to bake some classic choc cupcakes from scratch I’ve been looking online for hours and apart from this there’s all these coffe choc strawberry choc vanilla choc double choc and all u can think of its so annoying and now I don’t no of it’s teaspoon or tablespoon and a stick of butter ?? I’ve never heard that term in Australia how much is a stick?

  • knicky

    typically a lower case t is teaspoon, where uppercase T is tablespoon. and salt in most dessert recipies is always 1/4 teaspoon, but usaully baking powder or soda is around a tablespoon, which confuses me a little, but i would use a teaspoon, since it is a lowercase t.