Moist Chocolate Cupcake with Almond Buttercream Frosting

I love making cupcakes and making them look like a piece of art. I have been getting a lot of requests on my chocolate cupcakes and wanted to share the recipe with you guys. 



  • 1 cup(130g) all purpose flour
  • 1 cup(207g) sugar
  • 6 tbsp(43g) Dark Cocoa powder*
  • 1 tspbaking soda
  • 1/2 tspsalt
  • 1large egg
  • 1/2 cup(120ml) buttermilk
  • 1/2 cup(120ml) vegetable oil
  • 3/4 tspvanilla
  • 1/2 cup(120ml) hot coffee



Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
  1. Whisk together the dry ingredients in a large bowl. Set aside.
  2. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
  3. Add the wet ingredients to the dry ingredients and mix  well.
  4. Add the coffee to the batter and mix until well combined. Batter will be thin.
  5. Fill the cupcake liners about half way and bake for 18-22 minutes. Test with a toothpick till it comes out with a few moist crumbs. If it's wet and sticky, then it's not done. Leave it in the oven for few more minutes. 
  6. Remove the cupcakes from oven and allow to cool on a cooling rack.



  • 4 cups powdered sugar
  • 3 sticks unsalted butted, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoons pure vanilla extract
  • 2-4 Tbsp heavy cream



  1. Beat the butter until light and fluffy.
  2. Add in powdered sugar a cup at a time, beating well after each addition.
  3. Add the heavy cream one tbsp at a time and your flavoring and beat for 1-2 minutes on high speed. The frosting should be fluffy and thick. 

Leave a comment

Please note, comments must be approved before they are published