Moist chocolate cupcakes topped with silky chocolate buttercream made from real dark chocolate and sweetened condensed milk. This easy chocolate cupcake recipe delivers rich flavor and bakery-style texture, perfect for birthdays, parties, or everyday baking. Includes tips for smooth buttercream and perfect baking results.

Ingredients

For the Chocolate Cupcakes

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
½ cup (120ml) whole milk
2 large eggs
½ cup (128g) sour cream
½ cup (110ml) vegetable oil
1 tsp vanilla extract
1 tsp espresso powder
1 cup (240ml) hot water

For the Chocolate Russian Buttercream

2 sticks (227g) unsalted butter, at room temperature
1 can (14 oz / 395ml) sweetened condensed milk
5.5 oz (155g) dark chocolate
1 tsp vanilla extract
Pinch of salt

Instructions

Make the Chocolate Cupcakes

Preheat your oven to 350°F (180°C) and line a muffin pan with cupcake liners.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In another bowl, whisk together the milk, eggs, sour cream, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and whisk until fully combined and lump-free, scraping the bottom of the bowl.
In a small bowl, dissolve the espresso powder in the hot water. Stir well and pour into the batter. Mix until incorporated. The batter will be thin.
Divide the batter evenly between cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted comes out with moist crumbs.
Let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Russian Buttercream

Ensure your butter is truly at room temperature—not too firm, not too soft.
Melt the chocolate in the microwave in 30-second increments, stirring between each, until smooth. Set aside to cool slightly.
In a stand mixer or using a hand mixer, whip the butter on medium-high speed for 5 minutes, scraping down the bowl every 90 seconds.
Slowly drizzle in the sweetened condensed milk while continuing to whip. Go gradually to prevent splitting.
Once fully incorporated, whip on high for 1 more minute.
Add the melted chocolate, vanilla extract, and a pinch of salt. Beat until smooth, glossy, and fluffy.

Tips

Use high-quality cocoa and dark chocolate for a deep, rich flavor.
Don’t skip the espresso powder—it enhances the chocolate without adding coffee flavor.
To avoid splitting, make sure the butter and condensed milk are both at room temperature and added gradually.
If the buttercream looks curdled, keep whipping—it usually comes together with time.

Variations and Substitutions

Dairy-free: Use plant-based milk, dairy-free sour cream, and vegan butter alternatives.
No espresso powder? Omit or substitute with instant coffee granules.
Sweeter frosting: Use milk chocolate instead of dark.
Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

FAQs

Can I make the cupcakes in advance?
Yes! Store them unfrosted in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Can I refrigerate the buttercream?
Yes. Bring it back to room temperature and rewhip before using.

Can I use this buttercream under fondant?
Yes, but chill the frosted cake slightly before applying fondant for best results.

Serving Suggestions

Serve with a glass of cold milk or a hot cup of coffee.
Top with chocolate shavings, sprinkles, or a drizzle of chocolate ganache for extra flair.
Perfect for birthdays, bake sales, or just a decadent chocolate fix.

Why You’ll Love This Recipe

Ultra-moist cupcakes with a rich, chocolatey depth.
Silky, glossy buttercream that’s less sweet than American buttercream but incredibly smooth.
Easy to make with pantry staples.
Delicious results every time—great for beginners and pros alike.