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Chocolate Cupcakes with Creamy Chocolate Frosting

5 stars based on 20 votes

When my kids were babies, I started a home-based baking business specializing inย special occasion cakes and cupcakes, mostly for children’s birthday parties. Before I opened, I spent weeks testing every vanilla and chocolate cake recipe under the sun, often baking into the wee hours of the night while my family was sleeping. My husband would wake up in the morning to find the countertops (and, oftentimes, the trash can) littered with cakes and cupcakes. He thought I’d lost my mind — little did he know I was just discovering my passion for finding and creating great recipes that work, which was the impetus for this blog!


Ingredients for the Cupcakes

Most of the cake recipes I tried were either dry, so-so or just inconsistent but, eventually, I created a few recipes that I loved and could rely on. This is the chocolate one (for the vanilla recipe, click here). The cake portion of the recipe is modestly adapted from Magnolia Bakeryย in NYC and the frosting comes from Cook’s Illustrated. Together, they make an old-fashioned chocolate cupcake that is sweet enough for children but also intensely chocolate enough for adults.

Ingredients for the Frosting

Ingredients for the Frosting

Begin by making the cupcakes. Melt the unsweetened chocolate in the microwave in 20-second blasts, stirring in between, to prevent the chocolate from scorching.


When it’s about 3/4 of the way melted, take it out and stir, allowing the residual heat in the bowl to melt the remaining chocolate. Set aside to cool.


Next, whisk together the flour, baking soda, instant coffee and salt. (The coffee is optional; it enhances the chocolate flavor.)


Cream the butter, granulated sugar and brown sugar in a mixer until light and fluffy.


Add the eggs, one at a time, beating well between each addition.


Mix in the vanilla and lukewarm melted chocolate.


Then mix in the dry ingredients in three separate additions, alternating with the buttermilk.


Spoon the batter into muffin tins.


And bake for 20-25 minutes.


While the cupcakes cool, make the frosting. Begin by melting the milk chocolate in the microwave.


Next, combine the butter, Confectioners’ sugar, cocoa powder and salt in the bowl of a food processor.


Blitz for about 30 seconds until well combined, then add the corn syrup and the vanilla.


Process until smooth, then add the lukewarm melted milk chocolate.


Process quickly, until the frosting is creamy, silky and shiny.


When the cupcakes are completely cool, spread the frosting over top.


Chocolate Cupcakes with Creamy Chocolate Frosting

Servings: 24 cupcakes
Cook Time: 20 Minutes
Total Time: 1 Hour


For the Cupcakes

  • 6 ounces unsweetened chocolate, broken into small pieces
  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon instant coffee granules (optional, to enhance chocolate flavor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Frosting

  • 8 ounces milk chocolate, broken into small pieces (substitute semi-sweet chocolate for darker, more intense chocolate flavor)
  • 2-1/2 sticks (20 tablespoons) unsalted butter, softened but still cool
  • 1 cup Confectioners' sugar
  • 3/4 cup cocoa powder
  • Pinch salt
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla extract


For the Cupcakes

  1. Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about 3/4 of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
  2. Preheat the oven to 350ยฐF. Line two 12-cup muffin tins with paper liners and lightly grease the top of the muffin tins with butter (this prevents the cupcake tops from sticking to the pan).
  3. In a large bowl, whisk together the flour, instant coffee (if using), baking soda and salt until well combined.
  4. In the bowl of an electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla and lukewarm chocolate.
  5. Add the dry ingredients in three separate additions, alternating with the buttermilk.
  6. Spoon the batter into the prepared muffin cups until about 3/4 full (I think it's easiest to use an ice cream scooper with a wire scraper). Bake for 20-25 minutes, or until the tops look dry and a toothpick inserted into the center of a cupcake comes out clean (note that one pan may finish cooking before the other). Cool in the pan for about 15 minutes, then transfer to a rack to cool completely.

For the Frosting

  1. Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about 3/4 of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
  2. In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
  3. Note: The cupcakes are best served on the day they are made. However, they can be stored in an air tight container in the refrigerator for a day or two; just be sure to bring them to room temperature before serving. The frosting can be used immediately or held at room temperature for about 3 hours. For longer storage, cover and refrigerate, but be sure to bring it to room temperature before using.
  4. Note: The frosting is pretty foolproof, but if it "breaks" for any reason, try adding a teaspoon or two of warm water and mixing again.

Nutrition Information

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  • Serving size: 1 cupcake
  • Calories: 415
  • Fat: 25 g
  • Saturated fat: 16 g
  • Carbohydrates: 45 g
  • Sugar: 33 g
  • Fiber: 3 g
  • Protein: 5 g
  • Sodium: 165 g
  • Cholesterol: 80 mg

Reviews & Comments

  • 5 stars

    Ok I am not American so I do prefer darker chocolate, less sugar decadent deserts. I just made those cupcakes and I am in heaven…..

    - Egle on October 9, 2017 Reply
  • 5 stars

    This is the BEST chocolate frosting. It’s definitely my go to favorite.

    - Sonja on September 15, 2017 Reply
  • 5 stars

    This recipe is AMAZING!! I thought it might be too sweet with all the sugar but it was not too sweet and the chocolate flavor was so rich. The texture was deliciously moist and the buttercream frosting paired so well with the cake. It was so worth the cost of the ingredients!
    I needed to make a birthday cake so I used a 9″ springform cake pan and baked for about 80 minutes in a convection oven. (It may have been ok at 70 minutes as the edges came out a little dry.). There was more than enough frosting and I could have added frosting in the middle. The next time I make this as a cake, I will probably split the batter into two round cake pans instead of one pan….or maybe just go with cupcakes.
    I used gluten-free flour (Namaste brand) and it came out just fine.
    Thanks Jenn for yet another recipe that makes me look like I know what I am doing in the kitchen!

    - Ponyo on August 14, 2017 Reply
  • What adjustments would you make if baking these at 5,500 ft elevation?

    - Steve on August 3, 2017 Reply
    • Hi Steve, I don’t have any experience with baking at high altitudes, but these tips may be helpful. Hope you enjoy the cupcakes!

      - Jenn on August 3, 2017 Reply
  • 5 stars

    Hi Jenn,
    Love your recipes! I’m going to make the cupcakes for my daughter’s birthday party on Saturday. I would like to add colored sprinkles to the batter, so the sprinkles are visible once bitten into. Any advice on adjusting temperature or cooking time, even sugar?

    - Bronwyn Leone on June 12, 2017 Reply
    • Hi Bronwyn, glad to hear you like the recipes! I think it would be fine to add sprinkles to the batter with no other adjustments necessary. Happy birthday to your daughter! ๐Ÿ™‚

      - Jenn on June 13, 2017 Reply
  • Can I substitute dark brown sugar for the light brown sugar in your recipe? Thanks

    - Yaritza on May 27, 2017 Reply
    • Yes Yaritza, that should be fine. Enjoy the cupcakes!

      - Jenn on May 27, 2017 Reply
  • 5 stars

    Hi Jen,
    Do these need to be refrigerated if serving the next day? You do say to do so in your recipe, but I am worried about the muffins drying out. Does the icing go bad if not refrigerated?

    Thank you!

    - Debbie on May 13, 2017 Reply
    • Hi Debbie, You don’t need to refrigerate if serving the very next day. Enjoy!

      - Jenn on May 13, 2017 Reply
  • Hi Jenn, if I’d like to bake this cake in 10 cup bunt pan, how long should I bake it for? And do you think this portion is good to fill it?

    - Serena on May 3, 2017 Reply
    • Hi Serena, Yes, I think the batter would fit nicely in a bundt pan and it’s likely to take about 70 minutes give or take, but keep an eye on it. LMK how it turns out!

      - Jenn on May 4, 2017 Reply
      • So I baked it in the 10 cup bundt pan the other day, it needs a bigger bundt pan cus I got a small eruption inside the oven ?

        70 mins also is too much, I took it out at 65 mins and the top was burnt and the outer layer is dry. I think 50 to 55 mins might be good. I crumbled up the center and made them into cakepops!

        - Serena on May 18, 2017 Reply
  • Hi! For the frosting, what will be the alternative if I don’t have a food processor? So excited to try this recipe.

    - Chris F on April 30, 2017 Reply
    • Hi Chris, You really need a food processor for this; it keeps the frosting from separating and getting greasy. (This type of chocolate frosting is quite finicky.) Instead, you could try a basic chocolate buttercream. It wonโ€™t be as deeply chocolate but it will still be delicious. Hereโ€™s a recipe.

      - Jenn on April 30, 2017 Reply
      • Will a blender work instead of a food processsor? I am so happy I discovered your wesbite! The first recipe I tried was the blueberry muffins and my family loved it! Thanks, Jenn!

        - Chris F on May 2, 2017 Reply
        • Hi Chris, I’m afraid the blender wouldn’t get the job done and achieve the right texture. I’d hate to see you waste the ingredients (which are on the pricier side) on something that’s not perfect. Sorry!

          - Jenn on May 3, 2017 Reply
  • Hi,
    I don’t have a microwave. Can I melt the chocolate on the stove? I also don’t have a double boiler…so what should I do to ensure it doesn’t burn? Thanks so much! I LOVE your recipes and you are my go-to site for baking ๐Ÿ™‚

    - Laura on March 16, 2017 Reply
    • Hi Laura, You can jerry-rig your own double boiler. Fill a small saucepan with an inch of water and bring it to a simmer. Then stack a metal or glass bowl on top of the pan, making sure the bowl fits snugly. Just be sure the bottom of the bowl doesn’t touch the water – the steam from the simmering water should heat the bowl gently. And so happy you’re enjoying the site!

      - Jenn on March 16, 2017 Reply
      • I melt chocolate on the stove ALL the time. Just make sure the temperature is on the lowest setting and watch and stir with a wooden spoon a few times

        - carol winkelman on August 3, 2017 Reply
  • Sorry for posting questions in pieces. I would like to know if icing sugar is the same as confectioners sugar. Thanks.

    - Deepa on March 1, 2017 Reply
    • Yep!

      - Jenn on March 3, 2017 Reply
  • Can I use unsweetened chocolate chips instead of a chocolate bar? In my city, we get slabs of what is called ‘chocolate compound’. Can that be used in this recipe? Else please suggest a brand of the unsweetened chocolate.


    - deepa on March 1, 2017 Reply
    • I wouldn’t recommend the chocolate chips as they don’t melt as well (they have stabilizers in them to help them hold their shape). I’m not familiar with chocolate compound, but if it melts well, I think it would be okay to use.

      - Jenn on March 3, 2017 Reply
  • Hi Jenn, the vanilla buttermilk cupcake recipe has 2-3/4 cups all purpose flour while this recipe has only 2 cups of flour. I observed that the other ingredients are more or less the same. So just wanted to cross check if it is 2 cups for this recipe. I plan to make this cake for my daughter’s birthday party.

    - deepa on March 1, 2017 Reply
    • Hi Deepa, Yes, the 2 cups of flour is correct here. Hope you enjoy the cupcakes (and happy birthday to your daughter :)!

      - Jenn on March 1, 2017 Reply
      • Thanks for the super quick reply , Jenn ! My daughter is turning 1 and I am really excited to make the cake for her ๐Ÿ™‚

        Your blog is always my go-to place! I have tried many recipes and they are all super delicious ! So I am confident of making this cake for the first time for an important occasion ! Appreciate the effort and love you put into your work !

        - deepa on March 1, 2017 Reply
  • 3 stars

    I made these cupcakes for the first time today. I have had great success with her muffin recipes but these cupcakes did not turn out like I thought they should. The batter was really light and fluffy, like a mousse. Her picture shows it more fudgy, I think. I used Ghiradelli semi-sweet chocolate, and took our 3 Tbsp of sugar per her suggestion. Also, my cupcakes turned out HUGE and they didn’t taste that chocolatey. I’m not sure I will try this recipe again.

    - Olivia Hein on January 17, 2017 Reply
  • 3 stars

    I’ve prepared these cupcakes twice and the frosting once. The frosting is rich and easy to work with, and I’ll use it again, perhaps adding instant coffee next time. The cakes were rather dry and I found them average in flavor. I don’t love the chocoholic muffin either. Both recipes call for low-fat buttermilk. I get moister, tastier cakes and muffins with recipes using (whole) milk.

    - Helena on January 7, 2017 Reply
  • 5 stars

    I made the chocolate frosting here and it was heavenly. Easy and just mouth watering. Everyone that tried it including my husband raved about it. I didn’t make the actual cake recipe here because I had a box mix that I needed to use up since it’s been in my pantry for 3 years! My review is just on the frosting – amazing!!! You could put that on anything and it will taste great.

    - Anne G on November 7, 2016 Reply
  • Can you freeze the cupcakes with the icing on them? I want to make chocolate mini cupcakes for my Break the Fast and need to do all of my baking ahead of time. Thanks!

    - Becca Goldberg on September 26, 2016 Reply
    • Hi Becca, You can definitely freeze these. I do think they are best if frosted after removing them from the freezer, but another reader commented that she has frozen them with the icing and had good results.

      - Jenn on September 27, 2016 Reply
  • 5 stars

    this is a silly question but your cupcakes are so even!!! what spoon do you use to scoop the batter and/or batter amount to achieve it? Thank you

    - Sandy on September 20, 2016 Reply
    • Not a silly question! I use an ice cream scooper with a wire scraper. Hope you enjoy the cupcakes!

      - Jenn on September 20, 2016 Reply
  • 5 stars

    The cupcake was amazing. So moist. I have found my go to cupcake recipe. I didn’t make the frosting just because I like peanut butter cream cheese frosting

    - Tara on July 3, 2016 Reply
  • Would a single batch of frosting be enough to generously fill and frost a 9″ round layer cake or would it be best to make 1.5 times the recipe?

    - Sadie on May 10, 2016 Reply
    • Hi Sadie, I think a single batch of frosting should work just fine here. Enjoy!

      - Jenn on May 11, 2016 Reply
      • I didn’t make the cupcakes so can only review the frosting, which was EXCELLENT! It has a firm, fudgy texture and lovely sheen similar to a ganache, but I thought it was easier to work with and piped better than a ganache. I used bittersweet and dark chocolates so my frosting was darker in color than the one pictured. If you’re using the frosting for a layer cake, it took 1.5X the recipe for the filling, crumb and finish coats, and top and bottom borders on an 8″ cake, with just a bit left over. I made the frosting the day before but found that it was too firm to spread after being in the fridge overnight, even though I let it sit at room temp for 3 hours to soften. Had to soften it in the MW. The cake kept well at room temp for a few days so I don’t think the frosting would need refrigeration unless it’s hot in the house. This is a great recipe if you like to have frosted cupcakes ready to go in the freezer. I did a test sample and they were perfect!

        - Sadie on May 18, 2016 Reply
  • 5 stars

    I have searched high and low for the perfect chocolate cake/cupcake recipe and finally found it here at “Once Upon a Chef”. I paired it with an old Peanut Butter Buttercream recipe (because that’s what the birthday girl requested) and it was absolutely fabulous!!
    I love your site Jenn and can not wait to try more of your perfected recipes!! ~Kimberly

    - Kimberly on April 7, 2016 Reply
  • 5 stars

    Hi! I came across your blog through a random search. As soon as I saw this recipe I knew I had to make it. I halved the recipe to make 12 cupcakes and seriously everybody just loved them even without the frosting. I couldn’t make the frosting alongside cupcakes because I did not have light corn syrup on hand. My hubby devoured the cupcakes so I’m planning to make frosting with the next batch. In short, this recipe is definitely a keeper.

    - Ifrah on March 16, 2016 Reply
  • Hi Jenn – What changes would I make to this recipe if I wanted to use it to bake a two-layer cake? And how long should I bake it in two 8.5″ round pans? Thank you!

    - Karen on December 2, 2015 Reply
    • Karen, Yes, you could definitely make a layer cake with this recipe. I think the cooking time should be around 30 minutes, but keep your eye on them!

      - Jenn on December 3, 2015 Reply
  • Hi, would really like to give this recipe a go. Could I bother you for the ingredients in grams? Thanks!

    - Jessica on November 13, 2015 Reply
    • Hi Jessica, I’ve updated the recipe with metric measurements. (There is a button in the top right corner of the recipe that allows you to select metric or cup measures.) Hope that helps!

      - Jenn on November 14, 2015 Reply
  • Hi Jenn, I’d love to make this yummy cupcake, but if I am using semi-sweet chocolate for the cake, how much sugar should I reduce?

    - Serena on October 30, 2015 Reply
    • Hi Serena, I would try to find the right chocolate for the best results, but if that’s not possible reduce the white sugar by 2-3 tablespoons.

      - Jenn on November 2, 2015 Reply
  • I am looking forward to making these cupcakes for my son’s birthday this weekend but need to make them the day before. Is it better to frost them the day before and refrigerate or make each component separately the day before, bring to room temperature the morning of the party and frost then. Apologies if this is a silly question…cupcake novice here!

    - Maggie on October 6, 2015 Reply
    • Hi Maggie, I would definitely make the cupcakes with the frosting the day before, then bring to room temperature before serving. They will still be delicious ๐Ÿ™‚

      - Jenn on October 9, 2015 Reply
  • 5 stars

    Is there a big difference in using buttermilk or a substitute, such as milk and lemon juice or vinegar? I don’t buy buttermilk at the store for 1 recipe but often wonder if I should. Thanks a bunch,

    - Jamie on September 23, 2015 Reply
    • No difference at all, Jamie — I often make my own ๐Ÿ™‚

      - Jenn on September 24, 2015 Reply
  • I’d like to try making this cake but want to avoid using refined sugar. Could you tell me if I could use honey or maple syrup or even coconut sugar in its place? And if so, how much? I also want to bake it as a 9×13 cake. What would the cooking time be on that? Love your recipes by the way! It’s clear you put a lot of effort into making sure they are tested and true (and delicious)!

    - LDS on September 12, 2015 Reply
    • LDS – I’m so sorry, I can’t recommend those substitutions. I’ve never tried them in this recipe and, in the past, I haven’t had much luck replacing sugar with honey or maple syrup — it typically causes the cakes to brown too quickly. Unfortunately, I’ve never baked with coconut sugar so I can’t be of any help there. Sorry!

      - Jenn on September 17, 2015 Reply
  • 5 stars

    These were amazing! So light and fluffy and the frosting was a very rich chocolate! I did not have corn syrup for the frosting so made my own with 1 cup sugar and 1/4 cup hot water – worked just fine!

    - Richeli on August 27, 2015 Reply
  • 5 stars

    I love this cupcake recipe – it is my go-to for chocolate cupcakes! The frosting isn’t super sweet which I like.

    - Lynda M. on August 27, 2015 Reply
  • 5 stars

    I love chocolate! For the frosting I just used nutella and cream cheese. Yummy!

    - Tammy Woodfield on August 27, 2015 Reply
  • I’m making this as a cake instead of cupcakes and am using a spring form instead of two pans. How long should I bake it?
    Thanks for the help! We can’t wait to taste this highly rated recipe.

    - Karen on August 2, 2015 Reply
    • Hi Karen, For best results, I would definitely suggest using two 9-inch pans (cook for 30-35 min) but if you’re using a springform pan, I’m guessing cook time will be 45 min- 1 hour. Good luck!

      - Jenn on August 3, 2015 Reply
  • Hi ,
    i wanted to know if i can use maple syrup instead of corn syrup..thank you.
    PS your recipes are Fantastic and makes me look like a real chef ..thank you for sharing

    - nathalie on July 31, 2015 Reply
    • Hi Nathalie, So glad you are enjoying the recipes! I would stick with the corn syrup on this one — chocolate frosting is finicky and can “break.”

      - Jenn on July 31, 2015 Reply
  • I want to make a vanilla cake with chocolate icing – What do you think about using this icing with your “Vanilla Birthday Cake?|”? Are there any adjustments that you think might enhance that combination? Thank you!!

    - Carol on July 10, 2015 Reply
    • Hi Carol, It will work just fine — no adjustments necessary ๐Ÿ™‚

      - Jenn on July 11, 2015 Reply
  • 5 stars

    I made these chocolate cupcakes with the cream cheese frosting from the Buttermilk Cupcakes with Cream Cheese Frosting recipe for my son’s 21st birthday. Absolutely wonderful! Perhaps my favorite cupcakes ever. These recipes are definitely keepers. I even printed them out which I rarely do anymore so I can be sure to have them. Our family doesn’t like oodles of frosting so I did have about 2 cups left over after frosting 22 cupcakes but the frosting is so good I didn’t scrape it off the cupcakes like I usually do when I eat them.

    - Carol F. on April 29, 2015 Reply
  • Hi Jen,
    I would like to swap the frostings from your chocolate cupcakes onto your buttermilk cupcakes and the frosting from your buttermilk cupcakes onto your chocolate cupcakes. But before I do this I would like to know if the flavors would suit or should I just do as per your recipe?
    Thank you

    - Mandy on March 29, 2015 Reply
    • Hi Mandy, Go for it – it’s really just personal preference ๐Ÿ™‚ Please come back and lmk how they turn out.

      - Jenn on March 30, 2015 Reply
  • 5 stars

    This cupcake recipe is to die for!

    - Jessica Herring on March 25, 2015 Reply
  • I live at an elevation of 6900 feet. What would you suggest as a high elevation adjustment for this recipe?

    - Karen S on March 7, 2015 Reply
  • Hi Jenn,
    Can I split the recipe in half to make 12 cupcakes?

    - Olena on February 28, 2015 Reply
    • Hi Olena, Yes, that’s fine.

      - Jenn on February 28, 2015 Reply
  • If I wanted to make this as a cake…instead of a cupcake…what size pan would I use?

    - Don on February 1, 2015 Reply
    • Hi Don, I would use two 9-inch rounds.

      - Jenn on February 2, 2015 Reply
  • Would this convert well to a layer cake??

    - Edi on December 18, 2014 Reply
    • Hi Edi, Yes, I think it would convert very well.

      - Jenn on December 19, 2014 Reply
  • 5 stars

    I like each and every one of your recipes.
    I have not tried them all yet though, but I am working on it. I like cooking and baking with my 11-year-old daughter, she teaches me so much! She made the cup cakes, they are fabulous, very good recipe. The only change she made: she piped the icing into the cup cake with a tip and covered it with a dot on the top. Great surprise for dad! Thank you for your recipes.
    -Maria in Princeton

    - Maria on December 4, 2014 Reply
  • OMG this recipe is devine! I have made it 3 times now and my gorgeous & skinny sister ate two cupcakes and asked for the recipe. Very happy to have this recipe up my sleeve… thank you Jenn!

    - Monique on November 18, 2014 Reply
  • Hi Jenn, I don’t have corn syrup, what can I use instead?

    - Masuda on November 16, 2014 Reply
  • Can I freeze these cupcakes? I want to make these and the vanilla for my daughter’s pasta party for 26 girls. This way all I need to do is frost them the day of.


    Kathy Vinci

    - Kathy on September 12, 2014 Reply
    • Hi Kathy, Yes, it’s fine to freeze the cupcakes.

      - Jenn on September 13, 2014 Reply
  • For the frosting, can you use an electric mixer instead of a food processor?

    - Mary on April 6, 2014 Reply
    • Hi Mary, You really need a food processor for this recipe; it prevents the frosting from separating and turning greasy. This type of chocolate frosting is very finicky. If you don’t have a mixer, you could try a basic chocolate buttercream. It won’t be as deeply chocolate but it will still be delicious. Here’s a recipe:

      - Jenn on April 7, 2014 Reply
      • 5 stars

        Just a note – I have used my standmixer to make this frosting and it worked perfectly for me! So fluffy and delicious!

        - Sarah on April 11, 2016 Reply
  • These are amazing!!!! My new favorite chocolate fix that I crave waaaay too often! I love that they’re not too sweet, but perfect. Completely rich and decadent! I don’t think I’ve had a more delicious chocolate cupcake.

    - Kelly on March 15, 2014 Reply
  • These look divine. And after reading Jeff’s comments above, I will DEFINITELY be giving these a try!!

    - Dee on March 1, 2014 Reply
  • I know that a cupcake is a fun, sweet confection that is rooted in the joys of childhood. But if a cupcake could be considered “serious”, this would be the one. Last night I finally got to try one (well actually 1 1/2) The texture, moistness, and flavor were all I needed to confirm that I am no longer on a hunt for the ultimate chocolate on chocolate cupcake experience. This is it. Now, just crossing fingers here, that they will freeze like a dream, as I have 3 remaining. Now, on to your millionaire’s shortbread….isn’t life great?

    - Jeff Winett-again on February 17, 2014 Reply
  • Wow, what an honor to post the first review for this evidently awesome recipe. I use the word “evidently”, as hubs and I won’t be trying them until tonight while watching Seinfeld re-runs in bed. So how do I know these are incredible? I prepared this recipe to the letter this morning as a gift to someone who is recovering from a painful knee surgery. Jon is a foodie and baker, par excellence. He was sleeping when I dropped the cupcakes off, and if there were any way that I could include the voice message that was waiting for us, when we got home, I would be doing so. I have never heard him rave about anything, such as he did for these cupcakes. It was bordering on embarrassing, but I loved every second of this ๐Ÿ™‚ Anyway, very psyched for dessert tonight. Thank you for sharing this recipe.

    - Jeff Winett on February 16, 2014 Reply
    • Jeff, That is so nice to read! I hope you enjoyed them as much as your friend Jon did ๐Ÿ™‚

      - Jenn on February 17, 2014 Reply

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