Chocolate/ Classic Desserts/ Cupcakes

Ultimate Chocolate Cupcakes

July 31, 2015

These are the ultimate chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting.

The ultimate chocolate cupcakes - perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting | prettysimplesweet.com

Looking for the perfect recipe can be exhausting because there are just so many out there. I’ve tried countless cupcakes over the years, but this is my top favorite recipe. I know we all have different preferences when it comes to our taste buds, but I honestly don’t think you can go wrong with this.

The cake itself is moist and tender, not too dense nor too light, with just the perfect crumb texture. This is the only cupcake batter I’ve used for years now. Sometimes I replace the ½ cup of milk in the recipe with an additional ½ cup hot water. I love both versions equally, so you can make the two of them and see which one you prefer. This recipe yields 16 cupcakes for me, but it might not be the same for you since each muffin tin brand is a bit different in its size capacity. Just fill the tins ¾ full with batter.

And then there’s the frosting. I’m talking deep, intense, chocolaty, fudge-consistency frosting. One that you’ll steal bites of from the bowl so many times that you’ll end up having nothing to frost your cupcakes with. The intense flavor comes from a combination of dark chocolate and cocoa powder. If you don’t want it too intense, add just a bit of cocoa powder at a time until you reach the desired taste. Then there’s some heavy cream and the other usual goodness such as butter and powdered sugar.

If you happen to have corn syrup, you can substitute some of the powdered sugar with it. This will make for an extra smooth frosting. Both natural unsweetened and Dutch-processed cocoa powder are ok, and either milk, semisweet, or bittersweet chocolate can be used.

It’s very important to sift the powdered sugar and cocoa powder, or else the frosting will be grainy. Also, make sure to beat the butter, sugar, and cocoa for at least 3-4 minutes, until completely smooth. If the frosting is still somewhat grainy, switch to the whisk attachment.

If you’re aiming for death by chocolate cupcakes, then would you like to be my best friend? Please think about it. I suggest adding chocolate ganache (half of the recipe is enough) as a filling, or adding 1/2 cup chocolate chunks or chips to the batter itself. But do prepare to meet death—in a totally good way.

The ultimate chocolate cupcakes - perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting | prettysimplesweet.com

4.7 from 27 reviews
Ultimate Chocolate Cupcakes
Yields: 16 cupcakes
 
These are the ultimate chocolate cupcakes. They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting.
Ingredients
Chocolate cupcakes:
  • 1⅓ cups (185 g/6.5 oz) all-purpose flour
  • ½ cup (50 g/1.7 oz) cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick/113 g) butter, softened to room temperature
  • 1 cup (200 g/7 oz) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) hot water
Chocolate Frosting:
  • ⅔ cup (1 and ⅓ sticks/150 g) unsalted butter, softened to room temperature
  • 1⅓ cups (160 g/5.5 oz) powdered sugar, sifted (plus more as necessary)
  • ¼ cup (25 g/1 oz) cocoa powder, sifted
  • ½ teaspoon pure vanilla extract
  • 115 g/4 oz dark chocolate, melted and slightly cooled
  • 2 tablespoons (30 ml) heavy cream
Instructions
  1. Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
  2. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  4. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be. The batter should be liquid.
  5. Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  6. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla extract, melted chocolate, and heavy cream, mixing until combined. Add powdered sugar as necessary until frosting is spreadable.
  7. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.
  8. Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

 

The ultimate chocolate cupcakes - perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting | prettysimplesweet.com

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141 Comments

  • Reply
    Jess @ whatjessicabakednext
    July 31, 2015 at 4:27 pm

    These cupcakes look divine, Shiran! Love chocolate cupcakes – super decadent and that frosting sounds so yummy! 😀

    • Reply
      Shiran
      August 1, 2015 at 6:55 am

      Thank you, Jess! 🙂

    • Reply
      Vivian
      December 11, 2016 at 3:29 am

      Mam pls make video how you make frosting …..

  • Reply
    Thalia @ butter and brioche
    August 1, 2015 at 11:35 pm

    These cupcakes definitely do look like the ultimate chocolate cupcake.. they look so dark, moist and delicious. Perfect amount of frosting ratio too!

    • Reply
      Shiran
      August 3, 2015 at 1:12 pm

      Thank you so much Thalia! 🙂

  • Reply
    Maya @ Treats and Eats
    August 2, 2015 at 4:29 pm

    I kind of want to stuff my face with 10 of these cupcakes 🙂 They look absolutely delicious and that frosting looks so amazingly creamy!

    • Reply
      Shiran
      August 3, 2015 at 1:28 pm

      Thank you Maya! I’d like to do the same with your desserts! 🙂

  • Reply
    Joan Hayes
    August 3, 2015 at 12:50 pm

    Shiran, these are the most amazing looking chocolate cupcakes I’ve seen. Seriously, they look perfect. The only thing that’s wrong with them? I can’t eat one of them through my computer screen. ;p

    • Reply
      Shiran
      August 3, 2015 at 1:30 pm

      Thank you so much, Joan! They indeed taste as good as they look 🙂

  • Reply
    Winnie
    August 3, 2015 at 6:52 pm

    שירן הקאפקייקס שלך פשוט ניראים מדהיםםםםםםםםםםםםםם
    והתמונות גם כל כך חיות, שממש בא לי להושיט את היד ולחטוף, אחד

    • Reply
      Shiran
      August 5, 2015 at 3:34 am

      Thanks Winnie!

  • Reply
    Tasha @thatssoyummy
    August 5, 2015 at 10:03 am

    These cupcakes look lovely!!!!

    • Reply
      Shiran
      August 9, 2015 at 4:21 am

      Thank you Tasha!

  • Reply
    Anna
    September 25, 2015 at 9:36 pm

    How many cupcakes does this make? And they look amazing!

    • Reply
      Shiran
      September 26, 2015 at 4:55 am

      Hi Anna, this recipe yields 16 cupcakes, and you can find this information under the recipe title.

  • Reply
    Rachel
    October 9, 2015 at 5:52 am

    How can I make these dairy free?

    • Reply
      Shiran
      October 11, 2015 at 11:15 am

      Hi Rachel, since this recipe includes butter both in the cupcakes and the frosting, there’s no substitution that would yield similar results. Try to look for a different recipe that’s dairy-free.

      • Reply
        Rachel
        October 11, 2015 at 11:49 am

        Thank you, although I will give these a try as well 🙂

        • Reply
          Shiran
          October 11, 2015 at 2:54 pm

          Sounds great 🙂

          • Nazaret
            September 18, 2016 at 9:10 pm

            There is dairy free butter(earth balance)and many options of dairy free milk(almond,coconut,soy,rice,etc)

      • Reply
        Shona Pruden
        January 11, 2017 at 4:34 pm

        you can replace butter with mayannaise

  • Reply
    Liz Anderson
    October 16, 2015 at 3:20 pm

    I have been looking for a new go-to chocolate cupcake recipe because my current one is just a pain. I tried this recipe last night and they are amazing — like velvet! My husband, who isn’t a huge fan of chocolate, ate 3 for breakfast this morning and proclaimed them the most amazing cupcake he has ever eaten! I love everything about these cupcakes, especially how simple and virtually fool proof they are. I added chocolate chips and that took these cupcakes to the next level. Any recipe that is husband and toddler approved, is a keeper in my book. 🙂

    • Reply
      Shiran
      October 17, 2015 at 9:04 am

      Thank you so much for your lovely comment, Liz! It took me a long time until I found the perfect cupcake recipe so I’m really happy you enjoyed it 🙂

  • Reply
    Marta
    October 31, 2015 at 8:15 pm

    The cupcakes look amazing. One question, I see that it doesn’t call for baking powder. Is that correct?

    • Reply
      Shiran
      November 1, 2015 at 3:54 am

      Thank you, Marta 🙂 Yes, the recipe calls for baking soda only.

  • Reply
    Stella
    November 6, 2015 at 9:43 am

    These look amazing, one quick question.. Can the APF be substituted with cake flour?
    Thank you
    Stella

    • Reply
      Shiran
      November 7, 2015 at 9:33 am

      Hi Stella 🙂 I wouldn’t recommend doing it because the cupcakes would be too delicate. I suggest to stick to the recipe in this case.

  • Reply
    Nola
    November 16, 2015 at 4:28 pm

    OMG these look amazing going to try them out soon thanks for sharing Shiran.

    • Reply
      Shiran
      November 17, 2015 at 5:27 pm

      Thank you, Nola 🙂

  • Reply
    Kristina
    January 7, 2016 at 10:13 pm

    These blew my mind. Thank you! Yum.

    • Reply
      Shiran
      January 8, 2016 at 7:12 am

      Great! Thank you so much for your comment 🙂

  • Reply
    jennifer
    January 15, 2016 at 9:25 pm

    Making the cupcakes tonight for my daughters 3rd birthday tomorrow. Can I make the frosting tonight and store it overnight so I can frost the cupcakes right before the guests come over. What is the best way to store frosting?

    • Reply
      Shiran
      January 16, 2016 at 3:39 am

      Hi Jennifer, you can store the frosting in the fridge, covered, for up to 3 days. Before using, bring it to room temperature and whisk until smooth. If it’s just for the night, you can also leave it on the counter at room temperature (in an airtight container), and use it in the morning to frost the cupcakes. Happy birthday! 🙂

  • Reply
    Jessica
    January 19, 2016 at 9:09 pm

    Made these today and they are absolutely Amazing!!!! The best chocolate cake ever and the frosting was great. I used the corn syrup with powdered sugar suggestion and couldn’t be happier! I’m trying out desserts for my daughter’s upcoming birthday party. Any recipes for white or another flavor?!

    • Reply
      Shiran
      January 21, 2016 at 5:09 am

      Hi Jessica! I’m so glad you like the cupcakes 🙂 There are so many good recipes so it’s hard to choose one! Are you looking for cupcake or cake recipes? You can find all the recipes in the recipe index, but if you want me to recommend something specifically, let me know 🙂 All the cupcakes are amazing (vanilla, peanut butter, lemon) if that’s what you’re looking for. Happy birthday to your daughter!

  • Reply
    Heather
    January 21, 2016 at 10:03 pm

    What kind of dark chocolate should be used in the frosting? Would melted chocolate chips work? Thanks for sharing your recipe!

    • Reply
      Shiran
      January 22, 2016 at 5:50 pm

      Hi Heather 🙂 I usually use chocolate bars and not chocolate chips because the two can be a little different depending on the brand (in short – the reason for this is that chocolate chips need to keep their shape when heated, which is good for chocolate chip cookies for example). Usually the best thing to do is to taste the chocolate – if you like it, you can use it in the recipe. It’s just a matter of taste.

  • Reply
    Susanna
    February 8, 2016 at 1:29 pm

    I just recently made these and they came out really good. I didn’t have actual chocolate for the frosting, so I made a chocolate paste with cocoa powder and vegetable oil instead and it still came out good.

    • Reply
      Shiran
      February 8, 2016 at 4:38 pm

      Thank you so much for your comment, Susanna! 🙂

  • Reply
    Erin
    February 8, 2016 at 8:35 pm

    I made these for my husband’s birthday this weekend and they were a huge hit! I did make two changes that you might want to try sometime – first, I replaced both the milk and hot water in the cupcake batter with 1 cup of hot brewed coffee (I love coffee in chocolate cake batter). Then, out of necessity because I inexplicably didn’t have any dark chocolate, I used 2 oz. of melted unsweetened baking chocolate in the frosting. The result was delicious, but I’m sure it would have been just as good if I’d been able to follow the recipe as written! Also, as others have said, your recipe makes the perfect amount of frosting for the cupcakes. Thanks for a great dessert!

    • Reply
      Shiran
      February 10, 2016 at 10:20 am

      I’ve tried these cupcakes using water, milk, and coffee. All options are great but you’re right, coffee does bring out the chocolate flavor and I add it to chocolate desserts often. Thank you for your comment Erin, and I wish your husband a happy birthday! 🙂

  • Reply
    Pam
    February 23, 2016 at 11:33 am

    I made the cupcakes last night. I added a teaspoon of cinnamon. I’m looking for a decadent cupcake for a 3rd birthday party. I think we found a winner!

    • Reply
      Shiran
      February 24, 2016 at 8:57 am

      Thank you Pam! I hope you like it! 🙂

  • Reply
    Liz
    February 23, 2016 at 10:19 pm

    These look great! You said you sometimes swap between using only water or milk. What are the differences to the taste and texture between the two? Just curious and wanting to give it a try!

    • Reply
      Shiran
      February 24, 2016 at 8:56 am

      Thank you, Liz! It’s a matter of personal preference so I suggest to try and see because both versions are delicious. Milk adds flavor and the extra fat makes the cake more moist, but with the water it would be lighter. Also, in some chocolate cake recipes hot water is mixed with cocoa powder usually because it enhances the chocolate flavor (and you can try it in this recipe, too).

  • Reply
    naseerah
    March 3, 2016 at 4:21 pm

    Hi Shiran!

    Quick question; this recipe calls for natural cocoa but your cupcakes are so dark! How are they so dark?
    Thanks!

    • Reply
      Shiran
      March 6, 2016 at 3:35 pm

      Hi Naseerah! These cupcakes turn out quite dark even when using natural cocoa powder. If you want them to be very dark, you can substitute the natural cocoa with dutch-process, and the baking soda with 2 teaspoons of baking powder.

  • Reply
    Danielle
    March 7, 2016 at 11:10 pm

    Just made these. I followed the recipe to a T. My batter was not as liquid as boxed cake mix is. It was more creamy. The cupcakes turned out kind of dry.

    • Reply
      Shiran
      March 8, 2016 at 1:51 am

      Hi Danielle! Cakes made from scratch are usually different than a cake mix, especially in texture. The cupcakes shouldn’t be dry at all. There are 2 reasons why they might have turned dry – either over-baking them, or over-mixing the batter (mix as little as possible once the flour is added).

  • Reply
    Sierra
    March 30, 2016 at 12:46 am

    I made these for a customer’s birthday today and they were a huge hit….Thank you so much for the recipe

    • Reply
      Shiran
      March 30, 2016 at 4:55 am

      Thanks you so much for your comment, Sierra! 🙂

  • Reply
    Stacey J
    March 31, 2016 at 2:07 pm

    5 STARS!
    These cupcakes are absolutely delicious! I added 1 tsp Perro to the hot water. And because I didn’t have enough butter for the icing, and I didn’t want to go to the store, I improvised with whatever coconut oil and shortening I had. Oh! and I put a few drops of almond extract in with the vanilla. They were great and loved by all! Thank you for this recipe. It is a keeper =)

    • Reply
      Shiran
      April 2, 2016 at 12:22 pm

      Sounds delicious! Thank you so much for your comment, Stacey! 🙂

  • Reply
    Sharon
    April 1, 2016 at 2:03 am

    Made these a couple of weeks ago and everyone loved them! I want to make them again but I’m having a hard time finding heavy cream. What can I use as a substitude?

    • Reply
      Shiran
      April 2, 2016 at 12:20 pm

      Hi Sharon 🙂 You can use milk instead (maybe a bit less because its consistency is thinner than heavy cream). You can also just omit it if you want.

      • Reply
        Sharon
        April 3, 2016 at 11:40 pm

        Thank you! I’ll try with milk 🙂

  • Reply
    Madison
    April 8, 2016 at 9:41 pm

    Is there any way to substitute the dark chocolate. Or is dark chocolate the route to go?

    • Reply
      Shiran
      April 9, 2016 at 9:17 am

      Hi Madison, it’s possible to make the frosting using only cocoa powder without dark chocolate, but in that case, you won’t only need to increase the amount of cocoa powder, but probably also the powdered sugar and heavy cream. Using dark chocolate (bittersweet or semisweet) yield the best result.

  • Reply
    veronica
    May 8, 2016 at 10:49 pm

    Hi Shiran,

    Id love to make these cakes but I am in Australia and we have pain flour self raising cornflour etc. Can you tell me how to make “all purpose four? I notice many recipes have this.

    Veronica

    • Reply
      Shiran
      May 9, 2016 at 9:08 am

      Hi Veronica! Whenever you see all-purpose flour, just use plain white flour (and not self-rising flour that contains baking powder).

  • Reply
    Nalini
    May 22, 2016 at 12:44 pm

    Hi I tried ur recepie it came out very well, the cake texture is super moist my family loves esp my daughter who is big fan of choc cup cakes . Thanks for sharing the recepie

    • Reply
      Shiran
      May 30, 2016 at 6:56 am

      Thank you for your comment, Nalini! 🙂

  • Reply
    Grey
    May 28, 2016 at 7:27 pm

    I just made this and it was so gooood!

  • Reply
    Julia
    June 8, 2016 at 3:12 pm

    These turned out absolutely GORGEOUS! They are so delicious, moist and perfectly chocolatey but not too overpowering. I will definitely recommend this recipe to all my family and friends. Just amazing.

    Thank you for such wonderful cupcakes~!

    • Reply
      Shiran
      June 9, 2016 at 4:48 am

      I’m so glad to hear that, Julia! These are my favorite chocolate cupcakes and I’ve tried so many! Thank you for your comment 🙂

  • Reply
    Pratibha
    June 23, 2016 at 7:40 am

    Hi. These cupcakes look yummy. I love chocolate and wud definitely try this. I just have one query, my family is pure veg. Is there any way I can substitute or remove eggs ? Wud be glad to know the answer.

    • Reply
      Shiran
      June 24, 2016 at 1:45 pm

      I have no experience with replacing eggs with a different product in my recipes, but you can read a lot of information about it online.

  • Reply
    Pratibha
    June 28, 2016 at 11:09 am

    At what temperature donee need to bake them? 180 only?

    • Reply
      Shiran
      June 28, 2016 at 3:32 pm

      You should bake it at 350 Fahrenheit or 180 Celsius.

  • Reply
    TW
    July 5, 2016 at 9:08 pm

    This is a good recipe. The first time I made it, I thought it was lacking chocolate flavor, but the cupcakes were very moist. On my second attempt I only had about 130 grams of flour and made up the difference with cocoa powder. I decided to use a full cup of water and added maybe a tablespoon of espresso powder, I used half white/half brown sugar, also added a bit more vanilla. These adjustments were perfect! The cake is still moist, but the chocolate flavor is much more intense! Also, the second time I baked in a 9×13, same temp for about 23 minutes.

    • Reply
      Shiran
      July 6, 2016 at 5:01 am

      Your adjustments sound delicious! I like brown sugar in recipes and often add a bit of espresso powder to enhance the chocolate flavor. Thank you for your comment!

  • Reply
    Megan
    July 26, 2016 at 9:34 pm

    Thank you so much for this recipe! It’s fantastic. I was going to try a few different chocolate cake recipes, but after the first batch of cupcakes came out of the oven and I tried them, I turned right around and made these for the second batch as well! I substituted coffee for the hot water. Brilliant recipe, thanks again!

    • Reply
      Shiran
      July 27, 2016 at 8:23 am

      Thank you so much, Megan! 🙂

  • Reply
    Crystal
    July 26, 2016 at 11:15 pm

    For the cake batter, is one type of cocoa powder preferred over the other? Do you suggest natural is better for the batter?

    • Reply
      Shiran
      July 27, 2016 at 8:21 am

      Hi Crystal! I actually prefer Dutch-processed cocoa powder. It gives a deep chocolate flavor to the brownies.

  • Reply
    Pam
    August 24, 2016 at 5:20 pm

    can I make these mini ?

    • Reply
      Shiran
      August 25, 2016 at 4:42 am

      Yes Pam, you can!

  • Reply
    Abigail
    September 15, 2016 at 9:21 am

    These were great! I even messed up and accidentally put in a whole cup of milk so had to double the recipe at the end. I slowly mixed all of the extra ingredients and made a small cake with the extra batter. Even with messing up the order, the cupcakes turned out well! They’re a bit moist and really tasty!

    • Reply
      Shiran
      September 19, 2016 at 8:51 am

      Thank you, Abigail! 🙂

  • Reply
    amanda
    September 15, 2016 at 1:36 pm

    best chocolate cupcakes I’ve ever made even on day 4 they were just as moist and yummy as the first day!!!!! definitely keeping this recipe!!

    • Reply
      Shiran
      September 19, 2016 at 8:53 am

      That’s so great to hear! Thank you so much, Amanda!

  • Reply
    Rona
    September 17, 2016 at 5:35 am

    Hi shiran! Can i make use of this recipe to make a cake? I love this cupcake so much that i wanted to use it in making a cake.

    • Reply
      Shiran
      September 19, 2016 at 9:22 am

      Hi Rona, you can always try and see if you like the result. Personally, I like this recipe for chocolate cake which is much more moist and fluffy. It’s a perfect cake!

  • Reply
    Rona
    September 19, 2016 at 10:14 am

    Thank u shiran! May i know what frostingdoesnt melt easily?

  • Reply
    Kirsty
    October 13, 2016 at 9:58 pm

    Oh my goodness these cupcakes are AMAZING !! I’ve made them about three time now and every time people don’t believe me I made them from scratch they taste that good ! The best choc cupcake reciepe out there THANKYOU !

    • Reply
      Shiran
      October 14, 2016 at 5:43 pm

      Thank you so much Kirsty! I’m so glad to hear that 🙂

  • Reply
    Monica
    November 26, 2016 at 3:05 pm

    I just made these a couple of hours ago. They are sooooo good. I’ve made them for my nephews bday but made extra for myself. My new favourite cup cake recipe. X

    • Reply
      Shiran
      November 27, 2016 at 4:33 am

      Thank you so much Monica! Happy birthday!

  • Reply
    Marcy
    December 9, 2016 at 11:27 pm

    I made these cupcakes for a family party, and they could not get over how delicious they were! They were so moist, and not too sweet. Thank you for the recipe!

    • Reply
      Shiran
      December 11, 2016 at 4:22 am

      I’m so glad to hear that! Thank you so much Marcy!

  • Reply
    Shikin
    December 19, 2016 at 4:43 am

    Hi Shiran,
    Is it possible to substitute the baking soda with baking powder instead? As I hv only the latter with me.

    • Reply
      Shiran
      December 19, 2016 at 2:38 pm

      Hi Shikin, if you use Dutch-processed cocoa powder, you can use 2 teaspoons baking powder instead of the baking soda.

  • Reply
    Chantal
    December 23, 2016 at 9:02 am

    Good morning from Saint Lucia, WI

    I recently did these cupcakes for a bridal shower and they were a hit. I got about 17 cupcakes out of my batch. The extra 4 I ate them all at once sigh… I know I shouldn’t have but they were SO… Good……

    Thanks for the awesome recipe

    • Reply
      Shiran
      December 24, 2016 at 2:40 pm

      I’m so glad! Thank you so much Chantal!

  • Reply
    Rina kazimierczak
    January 3, 2017 at 5:03 am

    Hi, I wonderd how much cornsyrup I could use? Half powerd sugar en half cornsyrup? Thank you

    • Reply
      Shiran
      January 3, 2017 at 9:57 am

      Hi Rina, I suggest to start with less than half and see if you like the result. So for example if you need to use 1 cup of sugar, use 1/2 cup sugar and 1/4 cup corn syrup, then add more sugar/corn syrup depend on how you like the flavor and consistency.

  • Reply
    Bri
    January 6, 2017 at 6:20 pm

    Just made them….they are perfect. Thanks for the recipe

    • Reply
      Shiran
      January 8, 2017 at 7:16 am

      Thank you Bri 🙂

  • Reply
    Rosemary
    January 8, 2017 at 5:11 am

    Wow! Totally AWESOME cupcake recipe! So moist! I made an awesome mint frosting recipe and then drizzled on melted chocolate and stuck a PIECE of chocolate on top. Looked and tasted AWESOME! My brother said they were the best cupcakes he ever had!

    • Reply
      Shiran
      January 8, 2017 at 7:16 am

      I’m so glad you like it! Thank your brother for me 🙂

  • Reply
    Rosemary
    January 8, 2017 at 5:13 am

    Oh, and I also followed your suggestion with the corn syrup in the mint frosting recipe and it turned out GREAT!

  • Reply
    Jess
    January 10, 2017 at 7:28 pm

    I have totally fallen in love with this recipe and will forever be my chocolate muffin mix for years to come! Thank you so much for sharing it with us all. I honestly can’t wait to try your other recipe’s!

  • Reply
    Jess
    January 14, 2017 at 7:41 pm

    This frosting is incredible! So smooth and not too sweet! Thanks! It’s a keeper! 🙂

    • Reply
      Shiran
      January 19, 2017 at 12:28 pm

      Thanks Jess!

  • Reply
    Jennifer
    January 24, 2017 at 6:44 pm

    My new go to recipe for chocolate cupcakes! I used cake flour, as that is what I had on hand, and they still came out delicious. Didn’t try the frosting this time because my kids wanted regular buttercream frosting but next time I make them I am going to try the chocolate frosting, and maybe some shaved chocolate on top. Thanks so much for sharing this wonderful recipe!

    • Reply
      Shiran
      January 25, 2017 at 1:15 pm

      Thank you so much for your sweet comment Jennifer!

  • Reply
    Emily
    February 4, 2017 at 5:50 pm

    Just an FYI, if anyone was wondering. I made these just now, and I got 60 mini cupcakes out of one recipe. Followed the recipe exactly with no substitutions. They cooked in 10 minutes at 350.

    Haven’t made the icing or tried them yet, so I can’t say how they turned out, but I thought people might be interested in a mini cupcake yield.

  • Reply
    Name*
    March 24, 2017 at 5:32 am

    How big is each cupcake? I mean the dimension.

    • Reply
      Shiran
      March 29, 2017 at 6:09 am

      I’ve never measured them, but I just use a standard size/regular cupcake pan.

  • Reply
    Mimi
    March 31, 2017 at 10:06 pm

    Thank you so much for the recipe, it’s sounds lovely and I can’t wait to try it! Just curious, why does the water have to be hot? What does that do for the cake?

    • Reply
      Mimi
      March 31, 2017 at 10:11 pm

      Also, does the milk have to be whole milk? And would a full fat sour cream or yogurt be ok to use instead?

      • Reply
        Shiran
        April 3, 2017 at 2:56 pm

        Yes, it needs to be whole milk. I love using sour cream or yogurt in chocolate cakes, but when replaced with milk, it usually requires adjusting the quantities of other ingredients, such as using baking soda.

    • Reply
      Shiran
      April 3, 2017 at 2:44 pm

      Hi Mimi, the hot water yields super chocolate-y and moist cupcakes!

  • Reply
    Saarah
    April 5, 2017 at 10:16 pm

    Could this recipe being used to bake a whole cake instead of cupcake?

    • Reply
      Shiran
      April 6, 2017 at 10:12 am

      Personally I like my chocolate cakes very moist and fudgy, more than cupcakes. I like the chocolate cake batter in this recipe, or this one.

  • Reply
    Nivedita
    April 6, 2017 at 12:06 pm

    I used your frosting recipe to top vanilla cupcakes. Weight measurements and the soft/moist look drew me in. I didn’t want a sugary one that would get dry and crusty by the next day. The sweetness wasn’t overpowering, it didn’t get crusty and it had great chocolate flavor. However, it was too thick to pipe or perhaps it needed to be gently warmed? I had to thin with about 3-4 tbsps of milk.

    • Reply
      Shiran
      April 7, 2017 at 1:58 pm

      Hi Nivedita, it’s ok, if it’s too thick you can always add cream or milk to make it thinner, or if it’s too thin, you can always add more powdered sugar. It shouldn’t be warm.

  • Reply
    Mimi
    April 7, 2017 at 2:18 pm

    These cupcakes look amazing, I can’t wait to try them! Just wondering if I have to use full fat milk, or if 2% milk would be alright? If not, could I use a full fat sour cream or yogurt instead? =)

    • Reply
      Shiran
      April 14, 2017 at 6:58 am

      Hi Mimi, for milk I prefer 3%, but all options are good.

  • Reply
    Basira
    April 10, 2017 at 4:53 am

    if I want to add baking powder instead of b.soda will it ruin the cupcake or not?how much baking powder I can substitute with?

    • Reply
      Shiran
      April 14, 2017 at 6:46 am

      If you’re using dutch-process cocoa powder, you can replace the baking soda with 2 teaspoons of baking powder.

  • Reply
    Basira
    April 15, 2017 at 12:54 pm

    I’m planing to make birthday cake for my sister in the next month and I have sth big in my mind.A giant cupcake with fondant; honestley I have never tried fondant. since I will be too tired working with fondant I don’t want to take up my time by making and remaking buttercream. can you please tell me this yummy buttercream will help me with covering the cake and the layers?

    • Reply
      Shiran
      April 29, 2017 at 9:19 am

      Hi Basira, you can use the chocolate frosting from this recipe, it should work fine with the fondant, but depending on the size of your cake, you might need to make a bigger amount of the frosting.

  • Reply
    Khulood Yaseen
    April 20, 2017 at 11:32 am

    Perfect recipe! I’ve been looking for a moist chocolate cupcake recipe since ages…..it turned out really good! And the frosting…omg …I’m supposed to be on a diet…sooo not happening 😛 Thank you so much 🙂

    Khulood
    PS: you were right..I don’t know how much frosting I ate before I even piped it…

  • Reply
    Beauteous Rose
    April 21, 2017 at 6:45 pm

    I don’t know where I went wrong. Could it be because I used cake flour and not all purpose? 24 cupcakes in the trash. 🙁

    • Reply
      Shiran
      April 23, 2017 at 5:25 am

      Can you explain what exactly went wrong? Was it the texture/flavor?

      • Reply
        Beauteous Rose
        April 23, 2017 at 6:33 am

        It was my fault honestly. I didn’t properly read the ingredients. Re did them yesterday, and they were awesome! I actually ate a few of them unfrosted. Freezed them so I could frost them today. I’m very happy I actually paid attention yesterday! Thanks

  • Reply
    Rachel
    April 24, 2017 at 8:15 am

    Hi, I’m sort of a beginner and was intrigued by this recipe. I’m really hoping to try it based on how satisfied these reviews sound, but I don’t happen have any kind of mixer.

    Could I just mix using my non-existent strength and hand utensils?

    Thanks!

    • Reply
      Shiran
      May 5, 2017 at 5:42 am

      Hi Rachel, I say try it anyway (and google it to see the options). The cake might be less fluffy and light, but you’ll get good result. Use a whisk to make the frosting if you have one.

  • Reply
    Mary
    April 27, 2017 at 8:01 pm

    Made the cupcake recipe tonight. I was skeptical because the batter was REALLY thick (I almost added more hot water), however they turned out to be the perfect consistency.

    I will say, do NOT substitute the sugar in this recipe with Stevia. The only reason I had to use Stevia was because the man of the house told me we had plenty of white sugar (we only had a half a cup). So yeah…..my comments on the recipe with Stevia, is the taste is disgusting but the consistency is amazing! I will repeat again in the future with real sugar XD

  • Reply
    Toni Miller
    May 6, 2017 at 1:24 am

    Muffins look and sound amazing! Do you think I could put coffee in the hot water?

    • Reply
      Shiran
      May 14, 2017 at 5:30 am

      Yes you can!

  • Reply
    mhytch
    May 8, 2017 at 11:15 am

    can i make the recipe in half?

    • Reply
      Shiran
      May 11, 2017 at 9:28 am

      Yes!

  • Reply
    carol
    May 17, 2017 at 4:07 pm

    I have a party in two weeks can i make these and freeze them? I have a lot to make and wanted to get a head start, also will the frosting hold up in hot weather?

    • Reply
      Shiran
      May 19, 2017 at 9:21 am

      It depends on how hot is the weather, but it should be ok as long as it’s not sitting under direct sun.
      It’s not possible to freeze cupcakes once they’re frosted, however you can prepare the cupcakes and frosting a few days before.
      Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
      The frosting can be kept in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.

  • Reply
    Sienna
    May 18, 2017 at 11:21 pm

    Hi,

    Can I use buttermilk instead of normal milk? Just trying to use up the rest of the buttermilk I used for your delicious chocolate cake recipe!

    Thanks

    • Reply
      Shiran
      May 19, 2017 at 9:02 am

      Hi Sienna! I’ve tried it once and it worked well so you can use it.

  • Reply
    Jayde harrison
    May 21, 2017 at 2:29 am

    So, I’ve just made these delicious cupcakes using my new kenwood multi one machine for the very first time, was so easy and they turned out perfectly. I’ve never made cakes or cupcakes from scratch until today. Was so easy , will never buy packet mix again!

  • Reply
    Ad
    June 21, 2017 at 11:55 am

    Hi Shiran. This recipe yields 16pcs . How should I change the measurement so i can get about 25-30 pcs of cupcakes?
    Much appreciated. Thanks!

    • Reply
      Shiran
      June 28, 2017 at 7:23 am

      The easiest option is to double the recipe and get 32 cupcakes.

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