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Chocolate Cupcakes With Pink Buttercream

Deliciously moist chocolate cupcakes topped with a dreamy pink buttercream frosting, perfect for celebrations and treats.
Course Dessert, Snack
Cuisine American
Keyword Baking, Chocolate Cupcakes, Pink Buttercream, Sweet Treats, Valentine’s Day
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 300kcal

Ingredients

For the Cupcakes

  • 1 cup All-Purpose Flour Gives structure. Cake flour can be used for an even softer crumb.
  • 1 cup Granulated Sugar Sweetens and keeps the cupcakes moist.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed yields a deeper chocolate flavor.
  • 1 tsp Baking Powder Helps the cupcakes rise.
  • 1/2 tsp Baking Soda Works with baking powder to ensure rising.
  • 1/2 tsp Salt Enhances chocolate flavor.
  • 2 large Eggs Room temperature is best for blending.
  • 1/2 cup Vegetable Oil Keeps the cupcakes tender.
  • 1/2 cup Buttermilk Can substitute with milk mixed with vinegar.
  • 1 tsp Vanilla Extract Adds warmth and flavor.
  • 1/2 cup Hot Water or Hot Coffee Coffee intensifies chocolate flavor.

For the Pink Buttercream

  • 1 cup Unsalted Butter, Softened Base of the buttercream.
  • 3 1/2 cups Powdered Sugar Sift if clumpy for smooth frosting.
  • 2–3 tbsp Heavy Cream or Milk Aids in making fluffy frosting.
  • 1 tsp Additional Vanilla For depth in frosting flavor.
  • Pink Food Coloring gel preferred Provides vibrant color without thinning.
  • Heart-Shaped Chocolate Toppers & Pink Sprinkles For decoration.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  • Add the eggs, oil, buttermilk, and vanilla. Mix until smooth.
  • Slowly stream in the hot water or coffee until the batter is thin.
  • Fill each liner about 2/3 full and bake for 18–20 minutes, until a toothpick comes out clean.
  • Let them cool completely.

Frosting

  • Beat the softened butter until creamy.
  • Gradually add powdered sugar, beating in between, then add vanilla and cream.
  • Whip until light and fluffy, then mix in pink food coloring to achieve desired color.
  • Pipe the pink buttercream onto cooled cupcakes and decorate with sprinkles and chocolate hearts.

Notes

For best results, use room temperature ingredients and do not overmix the batter. Chill decorated cupcakes briefly before serving.
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