Chocolate Cupcake with Buttercream Frosting

A close up of cupcakes with strawberries on top

Chocolate Cupcakes with Buttercream Frosting

Servings 12 Servings


  • Chocolate Cupcakes:
  • cup all-purpose flour, spooned and leveled
  • ½ cup unsweetened cocoa powder, spooned and leveled
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup melted coconut oil
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • ½ cup whole milk, room temperature
  • 12 strawberries
  • Buttercream:
  • 1 cup unsalted butter (2 sticks), softened
  • cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 4-5 Tablespoons heavy cream or whole milk


  • Chocolate Cupcakes:
  • Preheat the oven to 350F°. Line 12 muffin tins with cupcake liners or spray a cupcake pan.
  • In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Add the oil to the dry ingredients and whisk together until it’s combined. Add the eggs and mix until it’s fully combined. Add the sour cream and milk and mix just until the cupcake batter is smooth. Fill each cupcake liner about 2/3 full. Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
  • Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.
  • Pipe or spread frosting on cupcakes. Garnish with strawberries. Enjoy!
  • Buttercream:
  • Cream the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
  • Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 tablespoon at a time until desired consistency is reached.