Dark Chocolate Cupcakes with Almond Chocolate Buttercream Frosting

Last updated on February 9th, 2024 at 03:59 pm

Dark Chocolate Cupcakes Almond Chocolate Buttercream Frosting Recipe

I like to think that I am in control of my sweet cravings as I normally go for more savory options but there is one thing I can’t resist and it’s a cupcake. I am the ultimate cupcake fanatic. I love trying different designs, different flavors and coming up with new combinations each time I make them. It’s the one thing I can’t say no to when they are in the house. Funny story is I have never liked birthday cake so what’s in a cupcake that’s so different? I am not sure but something about a tiny cup seems to be more moist and full of more flavor then a large cake. I have been making various kinds of cupcakes these past few weeks for those that have seen on my facebook page, I’m testing out some new designs as much as flavors, trying to perfect my piping skills. Through this process I think I have even perfected my buttercream frosting recipe too. So I took it a step further and started adding things to my basic buttercream recipe which I will be sharing soon too. Today, I am sharing how great my almond chocolate buttercream frosting came out and pairing it on top of dark chocolate cupcakes. Dark Chocolate Cupcakes Almond Chocolate Buttercream Frosting RecipeDark Chocolate Cupcakes Almond Chocolate Buttercream Frosting Recipe

Dark Chocolate Cupcakes / Almond Chocolate Buttercream Frosting

it's triple the chocolate and so creamy
Author Let's Talk Mommy



  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Hershey's Special Dark Cocoa
  • 1 tsp sea salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water


  • 1 cup unsalted butter softened
  • 3 1/2 cups confectioners sugar
  • 1 tsp almond extract
  • 1 tsp milk
  • 1/8 tsp sea salt
  • 2 Hershey's chocolate candy bars melted



  1. Preheat oven 350 degrees F
  2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl
  3. Add eggs, oil, milk, and vanilla
  4. Beat for 2-3 minutes on medium
  5. Add boiled water
  6. (batter will be very thin)
  7. Pour into cupcake liners (no more than 1/2 full they rise high)
  8. Bake 25-30 minutes


  1. Combine in mixer butter and sugar
  2. Beat for three minutes, until smooth
  3. Add extract, milk, and sea salt
  4. Mix for another minute
  5. Slowly add in and combine melted Hershey's chocolate with buttercream mixture
  6. Use piping bag to top cooled cupcakes with frosting in any design you like

Recipe Notes

For the perfect vanilla buttercream frosting, substitute almond extract for vanilla extract and don't add Hershey's melted chocolate in.

Dark Chocolate Cupcakes Almond Chocolate Buttercream Frosting RecipeDark Chocolate Cupcakes Almond Chocolate Buttercream Frosting Recipe

Want to give this recipe a try later, why not pin this pinnable photo below so you can refer to it when you have the time. It’s a perfect one to save for a child’s next birthday party or hosting a party for adults. Cupcakes have no age limitations. If you give it a try, let me know and tweet me a photo or tag me on instagram, I would love to see your creations.

Dark Chocolate Cupcakes Almond Chocolate Buttercream Frosting Recipe

17 thoughts on “Dark Chocolate Cupcakes with Almond Chocolate Buttercream Frosting”

  1. Ooo, these look soo good! I love how you’ve presented them with different styles of piped icing, they look even more lovely like that. I need to practice my piping skills, so what a great idea of yours. Did the children take even more time to decide which cupcake they were having given the different icing styles? 🙂
    Angela x

    • That’s why they are all so different I was practicing which piping designs I like best but it turns out I prefer them all different, makes it feel like you are picking out a special one every time. MM did take forever to choose but sadly B can’t eat cake due to allergies and actually hates sweet things so I am lucky more for MM and Mommy. lol Thank you so much. Try them out so easy to make.

    • Thanks Amelia, they are so easy to make and really yummy. This batter is so thin I don’t think you will have a problem keeping them airy. While baking watch them closely and don’t over bake them, you can do a little under baked and leave them in the hot pan to finish baking outside the oven. Don’t turn oven on too hot and cook just until the top bounces back up when pressed in. Also I find american flour does make cupcakes here a little more fluffy. Not sure why. But this recipe should be easy to keep airy and fluffy. Let me know how you get on.

    • I know it more than killed me to make them and not touch them. I now am craving a huge batch of them at the end of my 30 day challenge but don’t want to ruin all my hard work. hahaha

  2. They look delicious! My oldest daughter loves Hershey’s so I shall have to give these a try – thanks for sharing the recipe – pinned for later! xx

    • Thank you I have been practicing all summer with the piping have a lot more to learn and practice with them. I need more tips too. lol These are my new favorite flavor of cupcakes so far.


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