This Easter Chocolate Cupcake Recipe for a decadent and moist cake topped with a velvety Swiss vanilla buttercream will be the showstopper of your Easter table. A deliciously rich chocolate cupcake topped with buttery vanilla is a classic combo of flavors that will be a crowd-pleaser.
Swiss meringue buttercream might sound intimidating but I will explain all the steps and troubleshoot some common issues. You are going to love this recipe. Forget all the work of a layer cake when cupcakes are so much easier to make.
Helpful Items for This Recipe
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Hello there, my name is Melanie and I am really excited to contribute to Noshing with the Nolands. I blog at Bon Appét’Eat where I share easy and elegant recipes and I season it often with a French flair. I demystify recipes to get you back in the kitchen; try this foolproof chocolate mousse and let me know!
About the chocolate cupcake recipe, let’s look at it closer together and take it a step at the time. All in all, the recipe is simple, the buttercream has a few steps but nothing you can’t do, trust me.
How Do You Make Easy Cupcakes?
Any recipe can be easy if you stay organized and follow the instructions. Here are 3 tips that will make your baking experience smooth for this chocolate cupcake recipe.
- Be prepared: Make sure you have all the ingredients. The butter needs to be at room temperature, make sure to get it out. Line up all the tools and your muffin pan you will need and make sure they are all clean.
- Be organized: Read the entire recipe before getting started. There is no way around this one. When baking from scratch, you need to know each step ahead. Measure all the ingredients and have them ready in the order you will need them.
- Have fun! Making cupcakes from scratch can be simple. If you have followed the 2 first tips, executing the recipe will be smooth and EASY.
How To Make Chocolate Cupcakes?
The steps are quite simple and I’m here to guide you. First, let’s make the chocolate part and we will tackle the Swiss buttercream then.
This chocolate cupcake recipe will give you a moist cake and perfectly sweet. I use dark unsweetened cocoa powder since we are already using sugar and the buttercream calls for sugar too while making the Swiss meringue. The chocolate flavor stands out and is not shadowed by sugar.
- First, in a large bowl, mix your dry ingredients: flour, baking powder, baking soda, sugar, salt, and cocoa powder. Preheat oven to 425F.
- Then, in another bowl, whisk your wet ingredients, butter, olive oil, and eggs.
- Combine both mixtures and once smooth add gradually the milk. Fill a muffin tin lined with cupcake liners.
- Once baked (check them to be sure they are done when a toothpick inserted comes clean), let them cool completely and make the buttercream in the meantime.
Swiss buttercream can be intimidating but it is worth all the efforts. I choose vanilla, marrying chocolate and vanilla is sure to be making everyone happy when dessert comes on the table.
Why Did My Cupcakes Come Out Dry?
To make a successful cupcake and one that isn’t dry just follow our recipe. Sometimes if you add too much flour or too much sugar the result will leave you a dry cupcake. Make sure to measure your ingredients carefully.
The same goes for too little liquid. Don’t cut back on things like oil and vanilla or eggs. This will leave you with a dry cupcake. Also, avoid over baking and just bake until the cupcake springs back with a gentle touch or when a toothpick comes out clean.
Use our handy guide on How to Properly Measure Ingredients so you will have success every time.
What Frosting goes With Chocolate Cupcakes?
Vanilla Swiss buttercream is hands down my favorite choice! The frosting piped on your cupcake will look so shiny and silky. This is the perfect match for your super moist chocolate cupcake recipe.
You can’t go wrong with a classic and let me give you the steps and the troubleshooting tips:
- Use a stand mixer: or a hand-mixer if this is all you have, but having your hands free will be helpful unless you have a little assistant.
- In your stand mixer bowl, on medium speed, beat your room temperature egg whites to a peak.
- Combine your granulated sugar and water in another bowl. Then, in a pot, bring some water to a boil and put your bowl on top (without touching the water), stir your water/sugar mix until the sugar has dissolved. If you touch it with your fingers, you should not feel the sugar and it is slightly sticky.
- Slow down the speed on your stand mixer, gradually pour your water/sugar mix on your egg whites. It is now a shiny Swiss meringue! Let the mixer run until it cools down.
- Then, you can add the butter gradually. Finally, add the vanilla extract. You are done and made a Swiss meringue buttercream!
HELP, DID I DO SOMETHING WRONG?
“My buttercream looks like cottage cheese after adding the butter”: place it on top of a hot water bath and keep whisking. Go back to your stand mixer, it will smooth out. Remember to use room temperature butter, it must have been too cold.
“I made my buttercream last night and this morning it is hard and not looking smooth”: Get it out a few hours before using it and whisk it for a few minutes before putting in your piping bag. It was too cold!
“My meringue did not peak!” Make sure your mixing bowl is EXTRA clean and break the egg whites one at the time. Add a little cream of tatar to help your egg whites become stiff. Bring these to a peak and then add your water/sugar mix, it WILL peak! Keep whisking away.
Other Fun Easter Recipes to Try
Easter is such a fun time of the year and really is about celebrating all things new again. Flowers are poking their heads through the ground, trees are budding and starting to leaf. Easter bunnies are making an appearance and eggs are hidden in very inconspicuous places.
We love to entertain for every holiday and that includes Easter; brunches are fun to have this time of year but also full sit down dinners or buffets. Here are some of our favorite Easter recipes for you to enjoy! We have a big Easter section too that you can browse through for even more ideas.
Bunny Bum Cookies (These are cuteness overload)
Pin it HERE
Pin it HERE
- 2 cups of flour
- 1 cup of granulated sugar
- 1 pinch of salt
- 1/3 of a cup of unsweetened cocoa powder
- 1 tbsp of baking powder
- 1 tsp of baking soda
- 3 tbsp of soft butter
- 1/4 of olive oil (or vegetable oil)
- 2 eggs, medium size
- 1 cup of milk (I used 2%)
- 4 egg whites, room temperature
- 1 cup of granulated sugar
- 1/3 of a cup of water
- 2 sticks of butter
- 1 tsp of vanilla extract
- Your favorite Easter chocolate as a decoration or sprinkles.
- Pre-heat the oven to 425F.
- In a large bowl, mix your dry ingredients: flour, sugar, salt, cocoa powder, baking powder, and baking soda.
- In another bowl, whisk your butter, olive oil and eggs.
- Combine both mixtures and once smooth add gradually the milk.
- Take a muffin pan, place cupcake liners. Fill them with the preparation to 3/4 of the liner.
- Bake for 12 minutes or until a toothpick comes out dry. Add one minute at the time as needed depending on the oven.
- Let them cool completely.
- Using your stand mixer bowl, on medium speed, beat your egg whites to a peak.
- In a bowl, combine your granulated sugar and water. In a pot, bring some water to a boil and put your bowl on top (without touching the water), stir your water/sugar mix until the sugar has dissolved. If you touch it with your fingers, you should not feel the sugar and it is slightly sticky.
- Slow down the speed on your stand mixer, gradually pour your water/sugar mix on your egg whites. Let the mixer run until it cools down.
- Add the butter gradually. Finally, add the vanilla extract and beat until smooth.
- Using an open star piping tip, fill the piping bag with your vanilla buttercream and pipe it on top of your chocolate cupcake.
- Decorate with your favorite Easter treat!
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HERSHEY's Easter Chocolate Candy Assortment, 75 count, REESE'S Eggs CADBURY Eggs, WHOPPERS Eggs, Kit Kat Miniatures, 75 Count
Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
MontoPack 300-Pack Holiday Party Paper Baking Cups - No Smell, Safe Food Grade Inks and Paper Grease Proof Cupcake Liners Perfect Cups for Cake Balls, Muffins, Cupcakes and Candies
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 404Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 77mgSodium: 404mgCarbohydrates: 53gFiber: 1gSugar: 34gProtein: 4g