Menu Enter a recipe name, ingredient, keyword...

The best chocolate cupcakes recipes - 9 recipes

Google Ads

Top rated Chocolate cupcakes recipes

By

From Cooking with Paula Deen, May/June 2007

  • 2 1/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup strong brewed coffee, cooled
  • 3 large eggs
  • 1 (8-ounce) container sour cream
  • 1 teaspoon vanilla extract
  • Coffee Cream Filling
  • Coffee Buttercream Frosting
  • Garnish: chocolate covered coffee beans
5/5 (5 Votes)

By

Preheat oven to 350°. Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside

  • Chocolate Cupcakes:
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 teaspoon baking powder
  • 1/8 tsp salt
  • 3/4 cup butter, softened
  • 3 eggs, room temperature
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 1/2 cups milk
  • Chocolate Marshmallow Buttercream Frosting:
  • 1 cup butter, softened
  • 1 jar (7oz) Marshmallow Creme
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 4-6 tsp milk
4.1/5 (83 Votes)

By

For the cupcakes 1. Preheat the oven to 350 degrees F

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • For the frosting
  • 18 ounces good quality semi sweet or bittersweet chocolate; chopped
  • 1 1/2 cups heavy cream
  • 4 tablespoons Chambord
4.5/5 (27 Votes)

By

Triple chocolate flavor in these chocolate sour cream cupcakes, filled with ganache and frosted with chocolate fros...

  • CHOCOLATE SOUR CREAM CUPCAKES:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 2 large eggs
  • GANACHE:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup whipping cream, steaming hot
  • CHOCOLATE FROSTING:
  • 1/2 cup butter, room temperature
  • 1/3 cup whipping cream
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon vanilla
  • 1 pound confectioners sugar
  • ASSEMBLY:
  • 1 oz. semi-sweet chocolate, chopped
4.5/5 (28 Votes)

By

Preheat oven to 350 degrees Fill mini cupcake tray with cupcake liners

  • Chocolate Cupcakes
  • 1 1/2 cups flour
  • 2/3 cup cocoa
  • 1 1/3 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 2/3 cup hot water
  • Easy Buttercream Frosting
  • 1 cup (2 sticks) butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 b. 10X powdered sugar
  • 1-3 teaspoons milk, half and half or cream
  • Using a mixer, cream softened butter and vanilla until smooth.
  • Add sugar gradually, allowing butter and sugar to cream together before adding more.
  • If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
  • Then, just use icing colorsto tint the frosting the color of your choice.
  • This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
4.5/5 (23 Votes)

By

1. Preheat oven to 350 Fahrenheit/180 Celsius

  • Cake:
  • 1/2 cup Butter
  • 3/4 cup Sugar
  • 1 tsp Vanilla
  • 1/4 tsp Almond Extract
  • 4 Eggs
  • 3/4 cup Cocoa Powder
  • 1 1/2 cup All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 cup Milk
  • Icing:
  • 1/2 cup Smooth Peanut Butter (Crunchy, if you like)
  • 1/2 cup Butter (room temperature)
  • 2 tbsp Vanilla
  • 1 lb Powdered Sugar
  • 2 tbsp Milk
4.4/5 (26 Votes)

By

Preheat oven to 350 degrees Fahrenheit

  • Double Chocolate Frosting:
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut milk
  • 1/3 cup oil
  • 1/2 brewed and cooled coffee
  • 4 ounces of good quality dark chocolate, melted
  • 1 teaspoon vanilla
  • 2 teaspoons vinegar
  • Yields: 2 quarts
  • Frosting
  • Ingredients:
  • 3/4 cup non hydrogenated vegetable shortening
  • 1/4 cup non-hydrogenated vegan margarine
  • 2 1/2 cups 10x powdered sugar
  • 1/2 cup cocoa powder
  • 8 ounces chocolate, melted
  • 1 teaspoon vanilla
  • 2-3 tablespoons soymilk, as needed
4.4/5 (24 Votes)

By

These are quick to prepare and they are very light and moist

  • 2 cups cake flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 1 cup unsalted butter, at room temperature
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup freshly brewed coffee, cooled to room temperature
4/5 (78 Votes)

By

FOR THE CAKE: Preheat the oven to 350 degrees fahrenheit

  • FOR THE CAKE:
  • 1 cup (125 grams) all purpose flour
  • 1 1/4 cups (250 grams) granulated sugar
  • 1/4 cup plus 2 tablespoons (45 grams) Dutch process cocoa powder (I used Valrhona)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (113 grams) sour cream
  • 3/4 cups (175 ml) room temperature water
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • FOR THE FROSTING:
  • 4 large egg whites (4 ounces, 113 grams)
  • 4 ounces (113 grams) granulated sugar
  • pinch of salt
  • 1 1/2 cups (3 sticks, 339 grams) unsalted butter, at room temperature and cut into 2 inch chunks
  • 1/2 cup (130 grams) Nutella
0/5 (0 Votes)

Any burning questions? Our chefs answer!

CHOCOLATE CUPCAKES WITH NUTELLA SWISS BUTTERCREAM FROSTING Chocolate Cupcakes with Coffee Cream Filling and Coffee Buttercream Frosting