Classic Chocolate Cupcakes with Buttercream Swirls

Chocolate cupcakes with buttercream swirls are a beloved American dessert tradition, perfect for themed food-day baking. Hot coffee deepens the cocoa flavor in the tender crumb, while soft buttercream peaks crown each little cake.

Serves 6 · 20 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 52g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup hot coffee
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp heavy cream
• 2 tbsp chocolate sprinkles

Instructions

1. 1Preheat the oven to 350°F and line a standard muffin tin with six paper liners, setting the remaining cups aside or filling them with water for even baking.
2. 2In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until the dry mixture looks uniform and free of cocoa lumps.
3. 3In a larger bowl beat the sugar, egg, milk, oil, and vanilla extract until the mixture turns smooth and slightly pale.
4. 4Add the dry ingredients to the wet bowl in two additions, stirring gently just until no streaks of flour remain; the batter will be thick.
5. 5Stream in the hot coffee while stirring; the batter will loosen and become glossy—stop as soon as it is fully combined.
6. 6Divide the batter evenly among the six liners, filling each two-thirds full so the cupcakes have room to dome.
7. 7Bake on the center rack for 18 to 20 minutes until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly when touched.
8. 8Cool the cupcakes in the pan for five minutes, then transfer them to a wire rack to cool completely before frosting.
9. 9For the buttercream, beat the softened butter on medium speed until creamy and light in color, two minutes.
10. 10Gradually add the powdered sugar, then the cream and a splash of vanilla, whipping on medium-high until the frosting is fluffy, pipeable, and holds stiff peaks.
11. 11Fit a piping bag with a large star tip, fill it with the buttercream, and pipe tall swirls onto each cooled cupcake, starting from the outer edge and spiraling upward.
12. 12Finish with a light scatter of chocolate sprinkles and serve at room temperature so the buttercream stays soft and the cake stays moist.