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Chocolate Cupcakes

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Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.

Chocolate cupcakes on an elevated serving dish.

Starting a baking business specializing in cakes and cupcakes sparked my passion for creating recipes, which was the impetus for creating Once Upon a Chef many years ago. These chocolate cupcakes, a delicious discovery from that time (and the mini version of my favorite chocolate cake), have been my go-to ever since. The cake recipe is wonderfully simple—a one-bowl recipe that and yields an ultra moist, deeply chocolate, and tender crumb. And the chocolate buttercream, modestly adapted from Cook’s Illustrated, is fast and foolproof—a welcome change from most homemade chocolate frostings, which can be temperamental and take hours to set.

“Delicious!!! So perfect for the chocolate lover in me!”

Nancy

What You’ll Need To Make Chocolate Cupcakes

For the Cupcakes

chocolate cake ingredients
  • All-Purpose Flour: The foundation of the cupcakes. For accurate measuring, use the spoon and level method: spoon the flour into your measuring cup and level it off with the back of a knife.
  • Granulated Sugar: Adds sweetness and helps create a moist and tender crumb.
  • Unsweetened Natural Cocoa Powder: Key for that rich chocolate flavor. It’s important to note that natural cocoa powder isn’t interchangeable with Dutch-process cocoa powder due to differences in acidity.
  • Baking Powder and Baking Soda: These leavening agents help your cupcakes rise and become light and fluffy. (Understand the difference between baking soda vs baking powder.)
  • Eggs: Add structure, richness, and stability to the batter.
  • Vegetable Oil: Adds moisture to the cupcakes, ensuring they’re soft and not dry. Oil-based cakes tend to stay moist longer than those made with butter.
  • Sour Cream: A secret weapon for moistness! Sour cream not only adds richness and a subtle tang but also reacts with baking soda for a tender texture.
  • Vanilla Extract: Rounds out the sweetness and brings complexity to the overall taste.
  • Boiling Water: Adds moisture and intensifies the cocoa’s flavor, resulting in a more robust chocolate taste.
  • Jump to the printable recipe for precise measurements

For the Frosting

Cupcake ingredients, including vanilla, corn syrup, and cocoa.
  • Milk or Semi-Sweet Chocolate: Choose based on your preference for sweetness. Milk chocolate offers a milder, sweeter taste, while semi-sweet chocolate adds a deeper chocolate flavor. The quality of the chocolate can significantly affect the frosting’s flavor, so opt for a good brand.
  • Unsalted Butter: Make sure it’s softened but still cool, which ensures that it blends well without becoming too runny. Unsalted butter allows you to control the frosting’s saltiness more precisely.
  • Confectioners’ Sugar: This finely ground sugar, also known powdered sugar, dissolves easily, preventing any grittiness in the frosting.
  • Natural Unsweetened Cocoa Powder: Adds a rich and deep chocolate flavor.
  • Light Corn Syrup: Adds gloss and sheen to the frosting, making it smooth and spreadable. It also helps in stabilizing the texture.
  • Vanilla Extract: Rounds out the flavors and adds depth.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Make the Cupcakes

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine.

mixed dry ingredients

Add the eggs, oil, and sour cream.

adding eggs, oil, and sour cream

Mix on low speed until combined.

chocolate cake batter with wet ingredients mixed in

Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.

chocolate cake batter

Divide the batter evenly into the cupcake liners.

chocolate cupcakes ready to bake

Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.

chocolate cupcakes cooling on rack

Cool the cupcakes in the pan for about 10 minutes, then transfer them to a rack to cool completely.

chocolate cupcakes cooling on rack

Step 2. Make the Frosting

Place the chocolate in a microwave-safe bowl.

milk chocolate pieces in bowl

Cook in the microwave in 20-second intervals, stirring in between, until it’s about three-quarters 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.

Melted chocolate in a bowl.

In a food processor, combine the butter, confectioners’ sugar, cocoa powder and salt.

butter, confectioners sugar, and cocoa powder in food processor

Process until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Then add the corn syrup and vanilla.

adding the corn syrup and vanilla to the chocolate frosting

Process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate. Pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.

finished silky chocolate frosting

When the cupcakes have cooled, use a small offset spatula or butter knife to swirl the frosting on top.

Chocolate cupcakes on an elevated serving dish.

Frequently Asked Questions

Can I make these cupcakes in advance? How should I store them?

Yes, you can make these cupcakes a day in advance. Once they have completely cooled, store them in an airtight container at room temperature.

Can the cupcakes be frozen?

Yes, the cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw them overnight on the countertop before serving. (Wait until the cupcakes are completely defrosted to ice them.)

You May Also Like

Chocolate Cupcakes

Sweet enough for kids but intensely chocolate enough for grown-ups, these are my go-to chocolate cupcakes.

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

Ingredients

For the Cupcakes

  • 1½ cups all-purpose flour, spooned into measuring cup and leveled off with knife
  • 1½ cups granulated sugar
  • ¾ cup unsweetened natural cocoa powder, such as Hershey’s
  • ¾ teaspoon salt
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 2 large eggs, lightly beaten
  • ¼ cup vegetable oil
  • ¾ cup sour cream
  • 1 teaspoon vanilla extract
  • ¾ cup boiling water

For the Frosting

  • 8 ounces milk or semi-sweet chocolate, broken into small pieces (see note)
  • 2½ sticks (20 tablespoons) unsalted butter, softened but still cool
  • 1¼ cups Confectioners' sugar
  • ¾ cup natural unsweetened cocoa powder, such as Hershey's
  • Pinch salt
  • ¾ cup light corn syrup
  • 1 teaspoon vanilla extract

Instructions

For the Cupcakes

  1. Preheat the oven to 350°F and set two oven racks in the centermost positions. Line two 12-cup muffin tins with paper liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix on low speed until combined.
  3. Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
  4. Pour the batter evenly into the prepared muffin tins (they should be about halfway full). Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
  5. Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire 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 three-quarters 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. The frosting can be used immediately or held at room temperature for up to 3 hours.
  3. When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day they are made, but they will keep for two days stored in an airtight container at room temperature.
  4. Note: If making this cake for children, I recommend using milk chocolate for the frosting (Hershey or Lindt milk chocolate bars work well). Semi-sweet chocolate will lend a more intense chocolate flavor (Ghirardelli bars for baking are ideal).
  5. Make-Ahead/Freezer-Friendly Instructions: The cupcakes can be made up to one day ahead of time and stored in an airtight container at room temperature. They can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)

Nutrition Information

Powered by Edamam

  • Serving size: 1 cupcake
  • Calories: 320
  • Fat: 17 g
  • Saturated fat: 9 g
  • Carbohydrates: 42 g
  • Sugar: 32 g
  • Fiber: 3 g
  • Protein: 3 g
  • Sodium: 161 g
  • Cholesterol: 47 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn,
    My niece wants marble cupcakes for her wedding. I’m considering being the baker. Could I use your vanilla cupcake and chocolate cupcake recipes to make marble cupcakes?
    I use your recipes all the time. Makes me seem like a super star cook/ baker. Thanks!!

    • — Christine Daly
    • Reply
    • I think that’d work, Christine…but I’d definitely do a test batch first!

  • Hi Jenn, Do you have chocolate HOT FUDGE recipe? I want to make white chocolate fudge for the top of the cake. Thanks

    • Hi Fanny, I don’t have a proven hot fudge recipe to share – sorry! This one looks good and simple though if you want to give it a try. (Please keep in mind that I haven’t tried it myself.)

  • I Jenn
    Thanks for your answers.
    I have another question. Can I used blender instead of food processor to make frosting.I don’t have food processor.
    Thanks again.

    • Hi Fanny, 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 won’t be as deeply chocolate but it will still be delicious. Here’s a recipe.

  • Hi Jenn
    I want to make the lovers chocolate cake that one is in your book.
    But I want to put on top curly o chopped chocolate for garnish. What kind of chocolate do you recommend?
    Thanks

    • Hi Fanny, I love that idea! I’d use semi-sweet or milk chocolate.

  • Hi Jenn—I’m following up on a previous comment. Is your chocolate lover’s birthday cake in your cookbook? I made a chocolate cake yesterday that came out so disappointing that neither of my kids could finish their slice. I also had made your vanilla birthday cake (half with sprinkles, half covered with coconut) and it was a huge hit. I pre-ordered your cookbook but if your chocolate cake isn’t there, will you please post it on your blog? Thank you for doing what you do!

    • Hi JinAh, So happy the vanilla cake was a success…and, yes, the chocolate cake is in the book! 🙂

  • Hi Jenn,
    I am wondering if you would share your Chocolate Lover’s Birthday cake recipe with me? I am making your Lemon Buttermilk Pound Cake (which I have made before) for my mom for her birthday. I was considering the chocolate cupcakes just as a second choice but after reading the reviews would love to try the cake.
    Thank you,
    Holly

    PS – I have already preordered your cookbook and can”t wait for it to come out!

    • Sure Holly, I’ll send it through email. (And thanks for purchasing the cookbook!)

  • Thank you so much! You’re the best. I look forward to getting your email.

  • Hi Jenn,
    I’d like to make his recipe this weekend, however I’d like to make mini cupcakes. Should I change the temperature and/or cooking time?
    Thanks!

    • Hi Kelly, I’d keep the temperature the same but reduce the cooking time. I’d start checking them around 12 min. Enjoy!

  • 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…..

    • I’m making a 12×16 cake for my son’s birthday. Do you think I’ll need to double or triple the recipie? I’m not sure if I should layer it either.

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

  • 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!

  • What adjustments would you make if baking these at 5,500 ft elevation?

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

  • 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?
    Thanks,
    Bronwyn

    • 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! 🙂

  • 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!

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

    • 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 won’t be as deeply chocolate but it will still be delicious. Here’s a recipe.

      • 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!

        • 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!

  • 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 🙂

    • 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!

      • 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
        • Reply
  • Sorry for posting questions in pieces. I would like to know if icing sugar is the same as confectioners sugar. Thanks.

  • 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.

    Thanks.

    • 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.

  • 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.

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

      • Thanks for the super quick reply , Jenn ! My daughter is turning 1 and I am really excited to make the cake for her 🙂

        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 !

  • 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.

  • 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
    • 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.

  • 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

  • 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?

    • Hi Sadie, I think a single batch of frosting should work just fine here. Enjoy!

      • 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!

  • 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

  • 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.

  • 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, If you want to make a layer cake, I’d suggest this recipe instead. Hope you enjoy!

  • Hi, would really like to give this recipe a go. Could I bother you for the ingredients in grams? Thanks!

    • 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!

  • 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!

    • 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 🙂

  • 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!

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

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

    • — Tammy Woodfield
    • 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.

    • Hi Karen, For best results, I would definitely suggest using two 8-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!

  • 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

    • 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.”

      • Hi jenn, about corn syrup. Can I skip this on the frosting?thanks in advance

        • Hi Kemala, I would stick with the corn syrup on this one — chocolate frosting is finicky and can “break.” If you’d prefer not to use corn syrup, you could make a different frosting entirely though. This one is good. Hope that helps! 🙂

  • 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!!

    • Hi Carol, It will work just fine — no adjustments necessary 🙂

  • 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.

  • 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

    • Hi Mandy, Go for it – it’s really just personal preference 🙂 Please come back and lmk how they turn out.

  • This cupcake recipe is to die for!

    • — Jessica Herring
    • Reply
  • I live at an elevation of 6900 feet. What would you suggest as a high elevation adjustment for this recipe?

  • Hi Jenn,
    Can I split the recipe in half to make 12 cupcakes?
    Thanks!

    • Hi Olena, Yes, that’s fine.

  • If I wanted to make this as a cake…instead of a cupcake…what size pan would I use?

    • Hi Don, I would use two 8-inch rounds.

  • Would this convert well to a layer cake??

    • Hi Edi, Yes, I think it would convert very well.

  • 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

  • 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!

  • Hi Jenn, I don’t have corn syrup, what can I use instead?

  • 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.

    Thanks,

    Kathy Vinci

    • Hi Kathy, Yes, it’s fine to freeze the cupcakes.

  • For the frosting, can you use an electric mixer instead of a food processor?

    • 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: http://www.food.com/recipe/chocolate-buttercream-134704

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

  • 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.

  • These look divine. And after reading Jeff’s comments above, I will DEFINITELY be giving these a try!!

  • 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
    • 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 🙂 Anyway, very psyched for dessert tonight. Thank you for sharing this recipe.

    • Jeff, That is so nice to read! I hope you enjoyed them as much as your friend Jon did 🙂

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