Everyone needs a classic chocolate cupcake recipe. This homemade chocolate cupcakes recipe has a rich chocolate flavor. You can use the peppermint frosting that is part of this recipe or try my delicious sweetened condensed milk chocolate buttercream frosting recipe.

Or it would be yummy with my magic buttercream frosting. This is a great recipe that has no powdered sugar! Or this recipe for Chocolate Icing With Cocoa Powder.

Tips to make classic chocolate cupcake recipe

• You can use an electric mixer. But I prefer a stand mixer. You can add the ingredients into the bowl of a stand mixer.
• You can substitute whole milk for heavy whipping cream in the cake but NOT the frosting
• I love pure vanilla extract but imitation will also work.
• I like to use an ice cream scoop to add the cupcake batter to the cupcake liners
• You can easily double this recipe and fill up 2 cupcake pans

 

 

If you don’t want to make this cupcake completely from scratch – you can check out my recipe to make a box cake mix from Betty Crocker or Duncan Hines taste better. This is my go-to recipe because it’s fast and makes the best chocolate cupcakes when you are in a hurry. My secret ingredients are sour cream and pudding mix.

My Favorite Cake Recipes:

• Moist chocolate cupcakes with chocolate frosting recipe
• classic vanilla cupcakes
• Chocolate Cupcakes with Cadbury mini eggs inside

 

Keep scrolling for the printable recipe card.

 

                             

 

 

Classic Chocolate Cupcakes with Whipped Peppermint Frosting

Servings: 12 Cupcakes | Prep: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Cupcake Ingredients:

• 1 ½ cups purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¾ tsp baking soda
• Pinch of salt
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• ½ cup melted coconut oil (or vegetable oil)
• 2 tsp vanilla
• 1 ½ cup heavy cream

 

 

Frosting Ingredients:

• 2 cups heavy cream
• 1 package instant vanilla pudding
• 1 cup powdered sugar
• 1 teaspoon peppermint extract

 

 

Directions:

Heat oven to 350 degrees F. Add cupcake liners to one 12 serving cupcake pan and set the muffin tin aside.

 

 

In a large mixing bowl whisk coconut oil and sugars. (Use the paddle attachment if you are using your stand mixer.)

 

 

Add egg, vanilla, and heavy cream, mix until incorporated.

 

 

In a separate bowl for dry ingredients (a large bowl), whisk together flour, baking powder, baking soda and salt. 

 

 

Add the flour mixture to wet ingredients and mix in medium speed until well incorporated.

 

 

Spoon batter into the liners of the prepared cupcake pan. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

 

 

Remove the cupcakes from the oven and place on a wire cooling rack and let the unfrosted chocolate cupcakes cool completely.

 

 

How to make Peppermint Buttercream Frosting

 

 

For the frosting, add heavy cream, vanilla pudding, powdered sugar, and peppermint extract to the medium bowl of your stand mixer.

 

 

Using your whisk attachment slowly mix ingredients until well incorporated.

Once ingredients are incorporated, turn your mixer on high speed and whip ingredients until frosting forms. 

 

Load your piping bag with a 2M tip and the prepared frosting. Frost your cooled cupcakes.

 

 

 

Optional: add a peppermint on top for garnishment.

 

 

Notes:

• Do not overbake or the cake will be crumbly.
• You can substitute peppermint extract with 2 drops of peppermint essential oil
• Store in an airtight container for up to 3 days.

 

Yield: 12

Classic Chocolate Cupcake Recipe With Peppermint Frosting

Print

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 1 ½ cups purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• Pinch of salt
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• ½ cup melted coconut oil (or vegetable oil)
• 2 teaspoons vanilla
• 1 ½ cup heavy cream

Peppermint Frosting Recipe

• 2 cups heavy cream
• 1 package instant vanilla pudding
• 1 cup powdered sugar
• 1 teaspoon peppermint extract

Instructions

1. Heat oven to 350 degrees F. Add cupcake liners to one 12 serving cupcake pan and set the muffin tin aside.
2. In a large mixing bowl whisk coconut oil and sugars. (Use the whisk attachment if you are using your stand mixer.)
3. Add egg, vanilla, and heavy cream, mix until incorporated.
4. In a separate bowl for dry ingredients (a large bowl), whisk together flour, baking powder, baking soda and salt. 
5. Add the flour mixture to wet ingredients and mix in medium speed until well incorporated.
6. Spoon batter into the liners of the prepared cupcake pan. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and place on a wire cooling rack and let the unfrosted chocolate cupcakes cool completely.

Peppermint Frosting Instructions:

1. Add heavy cream, vanilla pudding, powdered sugar, and peppermint extract to the medium bowl of your stand mixer.
2. Using your paddle attachment slowly mix ingredients until well incorporated.
3. Once ingredients are incorporated, turn your mixer on high speed and whip ingredients until frosting forms. 
4. Load your piping bag with a 2M tip and the prepared frosting. Frost your cooled cupcakes.
5. Optional: add a peppermint on top for garnishment.

Did you make this recipe?

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Check out some of my baking products. These are my Amazon Affiliate links. I do earn a small commission when you use these links.

• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 1M Piping Tip
• Cupcake tins
• Glass Measuring Cups
• Small Measuring Cups
• Cookie Sheet
• Parchment Paper
• Piping Bags
• Kitchen Aid Stand Mixer