Ultimate Chocolate Cupcakes

Ultimate Chocolate Cupcakes - The best moist chocolate cupcakes recipe made from scratch! | browneyedbaker.com

[This recipe was originally shared in August 2013.]

This is the 35th cupcake recipe I’ve shared on this site, and can you believe it’s the first chocolate-chocolate version?! I’ve had some chocolate cupcake bases, but those were topped with things like peanut butter frosting, espresso buttercream and salted caramel frosting… then there were the faux Hostess cupcakes, the black-bottom cupcakes and the vegan chocolate cupcakes. They are all fabulous cupcakes, but I felt it was high time that I find a chocolate cupcake and frosting combo that could be “the one” – my go-to when I needed something fabulously rich and overflowing with chocolate flavor. I wanted a from-scratch chocolate cupcake recipe that was supremely moist, as well. Chocolate can tend to be dry and I wanted to avoid that at all cost.ย These ultimate chocolate cupcakes absolutely live up to their name; I have no need to search for another chocolate cupcake recipe!

Ultimate Chocolate Cupcakes - The best moist chocolate cupcakes recipe made from scratch! | browneyedbaker.com

First things first – the cake part of these cupcakes is phenomenal. It’s often times hard to find a cupcake recipe that not only domes perfectly when baked, but is also moist and tender inside (not dry and crumbly). These are all of that and more; they totally melt in your mouth. To enhance the flavor and the moist texture, a dollop of chocolate ganache is placed on top of the cupcake batter before they are baked. It’s an optional step and you can make the cupcakes with out it, but I highly, highly recommend it. It’s the perfect segue from the cake to the frosting.

Ultimate Chocolate Cupcakes - The best moist chocolate cupcakes recipe made from scratch! | browneyedbaker.com

Oh, that frosting. It’s almost beyond words. Satiny smooth, buttery, just sweet enough and oh-so-chocolatey. I could (and did!) eat it with a spoon. Piled high on those cupcakes, it’s the perfect frosting-to-cupcake ratio for me. I just can’t get enough frosting. (Of course, if you like less frosting, you can use less and you’ll have some leftover.)

Ultimate Chocolate Cupcakes - The best moist chocolate cupcakes recipe made from scratch! | browneyedbaker.com

I don’t believe I’ll ever search for another chocolate-chocolate cupcake recipe ever again. I’m sold on these cupcakes and frosting, plus I love that ganache filling. While I knew I couldn’t have a dozen cupcakes sitting around the house, the day after I had sent the leftovers on their way with my mom, I immediately regretted my decision. That’s a sure sign that I found a winner!

Ultimate Chocolate Cupcakes - The best moist chocolate cupcakes recipe made from scratch! | browneyedbaker.com

One year ago: Fresh Orange Sherbet
Two years ago: Pepperoni Pizza
Three years ago: Salted Caramel Brownies
Four years ago: Dulce de Leche Cheesecake Squares
Five years ago: Zebra Cake

Ultimate Chocolate Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 17-19 minutes

Total Time: 1 hour 15 minutes

These cupcakes are a chocolate-lover's dream!

Ingredients:

For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar

For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
โ…“ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

Directions:

1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.

2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

  • The ganache filling can be omitted it if you'd like a more traditional chocolate cupcake.
  • The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
  • I used the Ateco #823 decorating tip for piping the frosting.

(Recipe adapted from Cook's Illustrated)

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581 Responses to “Ultimate Chocolate Cupcakes”

  1. Renee @ Awesome on $20 on August 19, 2013 at 12:31 am

    Wow!!! Congratulations!!! I’ve been reading your blog for a couple of years, so I almost feel like a friend just got secret hitched. I can’t wait for you to share more of the story. These cupcakes look amazing, and that frosting is just ridiculous. Congratulations again. Wishing you a life of aloha.

    Reply

  2. Linsey W on August 19, 2013 at 12:40 am

    ?Could I sub the bread flour with white whole wheat or AP flour? I really want to try these because the vanilla cupcake and frosting recipe you shared was amazing.

    Reply

    • Michelle on August 19th, 2013 at 6:01 pm

      Hi Linsey, I don’t recommend substituting something else for the bread flour – it helps with the gluten development and final structure/texture of the cupcakes.

      Reply

      • Maria on August 23rd, 2013 at 12:41 pm

        Hi Michelle congratulations on being a newlywed!
        Regarding the bread flour we don’t have that in Ecuador, what would you advise to do???

        Reply

        • Jess on December 14th, 2013 at 7:02 pm

          Maria and Linsey, I rarely/never have bread flour on hand, and I always use AP flour. Sure, they might not always have that PERFECT texture, but I never notice a huge difference and always get loads of compliments! ๐Ÿ™‚ So in my opinion, while bread flour would be the best, subbing AP flour for bread flour won’t ruin recipes.

          Reply

          • Theresa on March 5th, 2015 at 5:55 pm

            Good to know! Thanks Jess!

            Reply

    • Vicki C. on August 26th, 2013 at 5:32 am

      I just made these using regular white flour. I couldn’t find bread flour in Australia. They turned out amazing!

      Reply

      • Rachel Reed on October 22nd, 2013 at 2:11 am

        You used regular ap flour? Did you do the gardenache filling?

        Reply

      • Becky on January 30th, 2014 at 11:44 am

        If it’s the same in Oz as in the UK it’s just “Strong Flour”.

        Reply

    • Denise Aziz on September 1st, 2013 at 11:07 am

      What is bread flour? I regular flour, cake flour and self-rising flour. None of these will work?

      Reply

      • Michelle on September 5th, 2013 at 3:56 pm

        Hi Denise, Bread flour is a flour with a higher protein content. In the U.S. you can find it in virtually any grocery store.

        Reply

      • Jess on December 14th, 2013 at 7:05 pm

        Denise, I always use regular AP flour, and I never notice too much of a difference. You can definitely use regular flour, or maybe even cake flour – I have never used cake flour but seeing as this is a cake recipe it only makes sense that you could use it ๐Ÿ™‚

        Reply

        • Bill Doyle,CEC on February 1st, 2014 at 10:07 am

          I would not sub “cake” flour as is on the opposite end of the protein spectrum as Bread flour-hence it’s use to bring about a delicate crumb structure in pastries!

          Reply

    • Sarhana on June 11th, 2016 at 1:39 pm

      Yes u can I’ve done that and it was amazing

      Reply

    • Sarhana on June 11th, 2016 at 1:40 pm

      Yes definitely! I’ve done it! Still totally amazing

      Reply

  3. Marcie on August 19, 2013 at 12:56 am

    These look so decadent and chocolatey – just gorgeous cupcakes! Congrats on being a newlywed and hope your wedding and honeymoon were just perfect.

    Reply

  4. GB on August 19, 2013 at 1:08 am

    Congratulations! Hope you had a great day, and are enjoying married life so far!
    These cupcakes look fantastic – I’ll try them soon!

    Reply

  5. Sarah on August 19, 2013 at 1:16 am

    THAT FROSTING LOOKS AMAZING. Like, the perfect chocolate frosting.

    Reply

  6. Laura (Tutti Dolci) on August 19, 2013 at 1:45 am

    These look like perfection, love the chocolate on chocolate! Congrats on your wedding!

    Reply

  7. Averie @ Averie Cooks on August 19, 2013 at 2:12 am

    Congrats, first of all!!!!!!!!!! You had the least amount of pre-wedding mentions of anyone I’ve ever known in blog world and of avidly reading blogs for 6+ years Ive seen my fair share of bloggers get married. I hope you share a few pics with us from your special day if you’re comfortable with it. I would love to see them!

    Next, the cupcakes. Some of your most beautiful photos to date. Just stunning. And the flavor. They sound just incredible. From the moistness to the ganache pre-baking to the beautiful sky-high mounds of frosting. I need to make these. Pinned for sure!

    Reply

  8. Chung-Ah | Damn Delicious on August 19, 2013 at 2:24 am

    Congrats! I can’t wait to hear more about it!

    And man oh man. These cupcakes are absolutely heavenly. And that glossy frosting? Swoon!

    Reply

  9. Wendy on August 19, 2013 at 3:16 am

    Congratulations! Can’t wait to hear about the wedding! I think he’s a lucky guy! You’ve been missed!

    Reply

  10. Pieliekamais on August 19, 2013 at 3:27 am

    Congratulations on your first post as Mrs.Chief Culinary Consultant ๐Ÿ™‚ !
    The cupcakes look amazing.

    Reply

  11. Radhika on August 19, 2013 at 3:32 am

    Dear Michelle,

    I need to say “congratulations!!!!” Even before I finish reading your post! Wonderful news. All the best to you both.

    Radhika

    Reply

  12. Maxine on August 19, 2013 at 3:40 am

    Yum, these cupcakes look to-die-for! I’m gonna need to find an occasion to make these for! Also…congratulations! From all your postings, you come off as I very sweet person, I sincerely wish you and your new husband the very best life has to offer…here’s to a sweet life ๐Ÿ˜‰

    Reply

  13. ThisBakerGirlBlogs on August 19, 2013 at 4:30 am

    Death by chocolate (cupcakes) … a gorgeous one, too! Looks delicious ๐Ÿ™‚

    Reply

  14. Becca @ Crumbs on August 19, 2013 at 4:57 am

    Congratulations!! I can’t wait to hear about your wedding. These look like a perfect way to celebrate!

    Reply

  15. Ellen on August 19, 2013 at 5:26 am

    My usual complaint about cupcakes is too much cake to frosting-this solves that perfectly. And congratulations on the wedding!

    Reply

  16. Norma @ Allspice and Nutmeg on August 19, 2013 at 6:35 am

    Congratulations!! Looking forward to seeing some pictures.
    The cupcakes look incredible! Pinned them.

    Reply

  17. Katrina @ Warm Vanilla Sugar on August 19, 2013 at 6:43 am

    The frosting on these cupcakes looks fab!! Yum!

    Reply

  18. Lori on August 19, 2013 at 7:34 am

    Best wishes on marrying your CCC. The cupcakes look amazing. Hope we get to see a few pics of the beautiful bride.

    Reply

  19. Holly @ EatGreatBEGreat on August 19, 2013 at 7:43 am

    Oh my…these cupcakes look SO amazing! Lots of chocolate…I love it!

    Reply

  20. nancy k on August 19, 2013 at 7:55 am

    These cupcakes look amazing. Can’t wait ti have an excuse to make them.
    Congratulations and welcom home. I am looking forward to any pics of your wedding that you feel you want to share. You mentioned renting a house so I am wondering if Einstein made the trip with you and attended the wedding too.

    Reply

    • Michelle on August 19th, 2013 at 6:02 pm

      Thank you, Nancy! Einstein did not make the trip; it was a long drive and I was worried about leaving him in an unfamiliar place alone when we all went out to dinner or to do other things.

      Reply

  21. Angelyn @ Everyday Desserts on August 19, 2013 at 7:58 am

    Yeah, this definitely look insanely good!!!
    Congratulations on getting married!

    Reply

  22. Jennifer @ Peanut Butter and Peppers on August 19, 2013 at 8:03 am

    Oh dear heavens, I had to whip the drool form my mouth. These cupcakes, oh these cupcakes look amazing, amazing, amazing!!! I just want to spoon that frosting!!

    Reply

  23. Lisa on August 19, 2013 at 8:14 am

    Hi! First of all, congrats on your marriage! Your cupcakes looks sinfully delicious! May I know how many teaspoon of coffee powder went into your 3/4 cup of hot coffee? Thanks!

    Reply

    • Michelle on August 19th, 2013 at 6:03 pm

      Hi Lisa, I have a Keurig, so I just brewed a cup, measured out ¾ cup and that was it. Usually I make coffee by dividing however many cups I’m making by 2 and adding 1… so, if you make 6 cups of coffee, I would use 4 scoops (6/2 = 3 + 1 = 4).

      Reply

  24. Sue on August 19, 2013 at 8:15 am

    No need for a special occasion to make theses cupcakes…I’m just making them! Congrats on your marriage!!

    Reply

  25. marie @ little kitchie on August 19, 2013 at 8:18 am

    Congratulations!!! So happy for you!

    Reply

  26. Heather on August 19, 2013 at 8:29 am

    Congratulations on the wedding!
    Neither my husband or I drink coffee so I don’t have any in the house. Any suggestions on a substitute?

    Reply

    • Michelle on August 19th, 2013 at 6:04 pm

      Hi Heather, I really do recommend using the coffee, as you can’t taste it but it adds tremendous depth to the flavor and really brings out the chocolate. I would run over to Starbucks or McDonalds and get a cup for the recipe!

      Reply

      • Elisabeth on February 12th, 2014 at 7:39 pm

        My husband and I are Mormons; realizing that we will be sacrificing something, any recommendations? Water would obviously *work*, but would additional cocoa, or chocolate, or vanilla help? Or should I try one of those coffee-like drink substitutes?

        Reply

        • Michelle on February 12th, 2014 at 10:21 pm

          Hi Elisabeth, You really don’t want to use hot chocolate or flavored coffee drinks because of the extra sugar they will add to the cupcakes. I think your best bet here would be water, unfortunately.

          Reply

          • swetha_13 on May 24th, 2014 at 7:39 am

            should you use black coffee? or coffe with milk?

            Reply

            • Michelle on May 26th, 2014 at 11:31 am

              Yes, black coffee, do not add milk or sweeteners.

        • Nova on October 9th, 2014 at 9:53 pm

          Hi Elisabeth I’m a mormon too and I’ve made these cupcakes with hot water instead of the coffee and they are fantastic. If you want a bigger chocolate hit then use more cocoa or chocolate but I think they’re fine as they are. I find with baking anything it’s always about personal taste and many recipes are tweaked anyway. Thanks for sharing Michelle ๐Ÿ™‚

          Reply

  27. Cate @ Chez CateyLou on August 19, 2013 at 8:38 am

    These look heavenly!! I can seriously taste the chocolate by looking at your pictures!! Also, Congratulations!

    Reply

  28. David at From Ballparks to BBQ on August 19, 2013 at 8:42 am

    That chocolate icing looks incredible.

    Reply

  29. Tieghan on August 19, 2013 at 8:46 am

    Congrats!! So happy for you!!

    These cupcakes are incredible!

    Reply

  30. Terry on August 19, 2013 at 8:50 am

    Best Wishes to the new bride!!!!!!!

    Reply

  31. Tracey on August 19, 2013 at 8:52 am

    Yay, congratulations – so happy for you Michelle! And glad you’re back ๐Ÿ™‚ This is one of my favorite chocolate cupcake recipes too, and your photos of them are gorgeous!

    Reply

  32. Laura @ Lauras Baking Talent on August 19, 2013 at 9:02 am

    Congrats! Enjoy married life… The cupcakes also look amazing. Death by chocolate ๐Ÿ™‚

    Reply

  33. Sharon on August 19, 2013 at 9:10 am

    Hi Michelle,
    First off, congratulations and much happiness!
    Have you ever tried this frosting recipe with a regular hand beater?
    CI recommends the food processor too….problem is, I don’t have one big enough.
    Thank you
    Sharon

    Reply

    • Michelle on August 19th, 2013 at 6:05 pm

      Hi Sharon, Thank you!! I have not tried this with a hand beater. While the consistency may not be exactly the same, I think you could do it. Enjoy!

      Reply

      • AndreaL on August 29th, 2013 at 9:32 am

        I don’t have a food processor so I made the frosting with my stand mixer last night and it turned out great. I just creamed the butter well before slowly adding the sugar & cocoa & salt. Just make sure that you scrape the bowl as you go. Beautiful shine & taste.

        Reply

        • Raj on October 16th, 2013 at 8:41 am

          Hi AndreaL,
          What attachment did you use? I made the frosting in my stand mixer with the plastic paddle attachment and everything separated. The butter part went paler but the chocolate bits were little flecks. I put it all in a saucepan over a very low heat and that brought it all together. Perhaps I should use the whisk attachment next time.

          Reply

          • Rachel on March 16th, 2014 at 2:36 pm

            Raj- I used my mixers standard paddle attachment when making the frosting and it worked great. My best guess for yours separating like that was maybe the butter wasn’t soft enough? Make sure it is room temp all the way through it, like no resistance when you put a knife in it and cream it well before adding the rest. Sometimes my kithcen is very cold and if the mixing bowl feels cold I will run a towel under hot water, ring it out and hold it against the bowl to add some warmth.I also sifted the cocoa powder salt and sugar together so there were no clumps of any of it when it went into the butter. Also, when you add the melted chocolate make sure it has cooled off enough to not melt the butter but not so much that it has started to harden, or those bits will stay hard.

            Reply

            • Ami on June 2nd, 2014 at 2:56 pm

              Would a VitaMix work?

  34. Emily on August 19, 2013 at 9:16 am

    Congrats on marriage!! And those cupcakes are to die for!!

    Reply

  35. Bev on August 19, 2013 at 9:19 am

    Congratulations, and wishing you all the best! Pictures?

    Reply

  36. Tracy {pale yellow} on August 19, 2013 at 9:21 am

    Congratulations on the wedding, can’t wait to see more! Love the idea of chocolate ganache on top before baking, so much easier than cutting and filling cupcakes after they have cooled. This looks like a serious chocolate cupcake!

    Reply

  37. Sara on August 19, 2013 at 9:21 am

    Congrats on your marriage! These cupcakes look divine!

    Reply

  38. Martha in KS on August 19, 2013 at 9:25 am

    Congrats Mrs. CCC! (or is he Mr. BEB?) I’m excited to add this chocolate-chocolate cupcake to my list of BEB cupcake recipes. Thanks. Can’t wait to see wedding photos.

    Reply

  39. Angela on August 19, 2013 at 9:36 am

    Congrats!!! WE WANT PICTURES!!
    These cupcakes look great! Can’t wait to try them!

    Reply

  40. Nancy P.@thebittersideofsweet on August 19, 2013 at 9:36 am

    These look absolutely wonderful!! Chocolate Chocolate is a great combination!

    Reply

  41. Becca from ItsYummi.com on August 19, 2013 at 9:36 am

    Woot! Congrats to you, Mrs. C.C. Consultant! ๐Ÿ™‚

    I LOVE the idea of adding a layer of chocolate ganache to these cupcakes! Actually, who am I kidding? I’d add ganache to just about anything if given the chance! Your piping is gorgeous, by the way <3

    Reply

  42. Jessica@AKitchenAddiction on August 19, 2013 at 9:51 am

    Congratulations!! How exciting!

    That frosting looks incredible!

    Reply

  43. Nancy in NJ on August 19, 2013 at 10:28 am

    Be still my beating heart! If anyone tries this, I’d really like to know if the ganache filling stays soft. Normally it hardens up and I’d love to find one that is soft and creamy.

    Reply

  44. Annie @ Annie's City Kitchen on August 19, 2013 at 10:30 am

    I don’t even know how to describe my feelings about these cupcakes. That frosting looks like nothing I’ve ever seen before. I can’t get over it. I want to make it and out it on all the things.

    Reply

  45. Monica on August 19, 2013 at 10:36 am

    Many congratulations on your wedding! : )
    I have this Cooks Illustrated recipe tagged on my (long list) of recipes to try. It sounded amazing but let me tell you, your gorgeous pictures have convinced me to make it much sooner rather than later. They looks absolutely perfect. Thank you!

    Reply

  46. Anthea Turner on August 19, 2013 at 10:39 am

    Congratulations on your wedding!! I truly wish you all the best ๐Ÿ™‚ Re. the recipe – I have my birthday coming up soon and this shall be my own present to myself. Thank you so much! Your hubby is really lucy.

    Reply

  47. Ana on August 19, 2013 at 10:52 am

    Many Congrats on getting Married! Can’t wait for you to share the pics!

    These cupcakes look delicious, I am so… gonna make these! I want to make a thank you gift for the Aurora Police Department, Division 1, who found my stolen vehicle. These will be perfect! Thanks!

    You always have the bestest recipes ever!

    Reply

  48. Heather P @The Owl with the Goblet on August 19, 2013 at 10:57 am

    Thank you for sharing! My husband is the world’s biggest chocoholic and I just may have to make these… sooner than later!

    Reply

  49. Gayle on August 19, 2013 at 11:05 am

    Hope your wedding day and honeymoon were as heavenly as these cupcakes look! Congratulations & Best Wishes for a lifetime of happiness!

    Reply

  50. nicole on August 19, 2013 at 11:14 am

    CONGRATULATIONS ! ๐Ÿ™‚

    In your opinion, is this chocolate cake recipe better than the devils food cake recipe you posted previously?

    Reply

    • Michelle on August 19th, 2013 at 10:54 pm

      Hi Nicole, I’m not sure which devil’s food cake recipe you’re referring to?

      Reply

      • nicole on August 19th, 2013 at 11:53 pm

        Sorry!! I should have been more clear. I was referring to the dark chocolate cupcakes with peanut butter frosting ๐Ÿ˜€

        Reply

  51. Liz on August 19, 2013 at 11:22 am

    Hi… I’m pretty much the new kid on the block here. I’ve only been following your blog for a few months and just wanted to add my congrats to all the others regarding you marriage to someone that obviously love to eat as much as we do. I’m so happy for you.

    I also wanted to thank you for ALL the amazing recipes that you send our way. They are awesome. The only problem is I ending up having to borrow from Peter to pay Paul. Lol… I wouldn’t have it any other way. I have been spending so much on ingredients.

    Congratulations and thank you.,

    Liz

    Reply

  52. Cat on August 19, 2013 at 11:26 am

    Cara mia, CENT’ANNI!!! Hope your CCC knows he just netted the jackpot! Much happiness, always. As the old Italian blessing goes, “May you grow old on the same pillow.”
    Can’t wait to take this one for a spin. But I’ve been starving the last few days because I have to get on the scale at the doctor’s office tomorrow. Ah, the torture of delayed gratification…I want to make them NOW! Picture me tomorrow, breaking the 3-minute mile getting home from the dreaded weigh-in to start baking. Think I’ll even get my mise-en-place ready tonight. Your pictures are always amazing, true visual poetry. I’d assume you use an SLR and a tripod set-up. Is that right? Just wanted to tell you how much I appreciate that your cupcake recipes are scaled down to make just 12. If they made the standard two dozen, I’d be a whale by now!

    Reply

  53. Erin @ Dinners, Dishes and Desserts on August 19, 2013 at 11:47 am

    Congrats on getting married!! These cupcakes look stunning and perfect for any celebration! I love chocolate on chocolate, and these look so decadent!

    Reply

  54. Fran@fransfavs.com on August 19, 2013 at 12:22 pm

    I think etiquette dictates that I’m supposed to say Best Wishes to you and Congrats to your lucky guy (for “catching” you!). At the risk of Emily Post swooning, I want to say Congrats AND Best Wishes to the both of you for a very long, healthy, and happy life together! And thanks for the push to make these ultimate cupcakes. I’ve had the CI recipe sitting in a pile for too long. Your photos are outstanding and make me want to lick my computer screen.

    Reply

  55. Annie @ Annie's Noms on August 19, 2013 at 12:31 pm

    Congratulations on being married! ๐Ÿ˜€ These cupcakes look divine. I’m forever in search of the perfect chocolate cupcake and I’m hoping this is it! I got pretty close with a recipe from a book I have, but I’m not sure they were quite perfect! Love the addition of bread flour in this recipe and I’m intrigued to find out how it adds to these beauties!

    Reply

  56. Karen Condit on August 19, 2013 at 1:17 pm

    Wishing you a lifetime of happiness. This recipe just rocketed to the top of my “Try This” list. Thanks for inspiring the rest of us to get back into the kitchen and try new things.

    Reply

  57. Toni McFadden on August 19, 2013 at 1:29 pm

    Congratulations to you and your chief culinary consultant! Can’t wait to see pictures.

    Reply

  58. Moira @ Hearth and Homefront on August 19, 2013 at 1:52 pm

    Congrats on the wedding!!! (And these cupcakes look fabulous too!)

    Reply

  59. annie on August 19, 2013 at 1:55 pm

    Michelle,
    Huge congratulations to you and your beloved on this really special occasion. Wishing you both lifelong health and happiness Was Einstein at the wedding? I hope we’ll get to see your CCC in a picture with you. Thanks for this recipe…it’s a chocoholic’s dream. Best wishes from a long time reader.

    Reply

    • Michelle on August 19th, 2013 at 10:55 pm

      Thank you, Annie! Einstein wasn’t there; it was quite a long drive so he stayed home. We missed him so much!

      Reply

  60. Ashley @ Wishes and Dishes on August 19, 2013 at 2:15 pm

    Congrats on getting married!! SO happy for you! Can’t wait for you to share pictures ๐Ÿ™‚ Love the cupcakes

    Reply

  61. AnnieC on August 19, 2013 at 2:57 pm

    Congrats on your marriage.

    I’ve been making this recipe since I saw it on the show a long time ago. It’s the best chocolate cupcake recipe I’ve made or eaten. It’s very intensely chocolate and these come out almost black for me. The batter will be runny and that is normal. The best thing to do is make it in a bowl with a pour spout because you can just pour it into the liners that way. It’s worth it to use coffee in the recipe, as that deepens and enhances the chocolate flavor. Bread flour is critical for the gluten development, no substitutes.

    The ganache most likely will sink in some or all of your cupcakes. I have tried with all different amounts of ganache and chilling times and sometimes it sinks, sometimes it doesn’t. The cupcake itself is not too sweet, so you can use a sweeter buttercream if you prefer. I usually make Italian meringue buttercream but for this particular recipe I like to use my whipped buttercream.

    These keep very well. I’ve kept them in an airtight container for up to five days and they are just as moist as the day I baked them.

    Reply

  62. HELEN on August 19, 2013 at 4:25 pm

    oh wow, those do look amazing!

    Reply

  63. Jen of My Tiny Oven on August 19, 2013 at 4:58 pm

    Congratulations on your wedding!

    Reply

  64. Jaclyn on August 19, 2013 at 5:48 pm

    Congrats on the marriage how exciting!! These cupcakes are gorgeous – perfect job frosting them! I want to dive into one now.

    Reply

  65. Lauren on August 19, 2013 at 7:03 pm

    These look absolutely amazing. I feel like the next time I have a reason to bake cupcakes (or maybe just the next time I want chocolate, which might be reason enough) I’ll have to use this recipe.

    Reply

  66. Emily on August 19, 2013 at 7:16 pm

    Chocolate and more chocolate! Doesn’t get much better than that! Can’t wait until my oven is back in and working so I can make these! ๐Ÿ™‚
    Best wishes for your wedded bliss!

    Reply

  67. joan on August 19, 2013 at 7:40 pm

    I am so happy for you, Michelle. I hope you will share some wedding photos with us. I’ve made the Cook’s Illustrated recipe a few times. Sometimes, but not always, I end up with a gap in the middle of the cooked cupcakes where the ganache was. I’m not sure why that happens. So now when I make them, I bake the cupcakes and fill them with the ganache afterwards. Also, I used the chocolate Swiss meringue buttercream for the icing, but your recipe looks amazing!

    Reply

  68. Arielle on August 19, 2013 at 8:46 pm

    Hi!! Congrats on the marriage your husband is a lucky man to have you as a wife! I heard another way to make chocolate ganache in a bowl above a pot of boiling water. Can I do that way to?

    Reply

    • Michelle on August 22nd, 2013 at 6:30 pm

      Hi Arielle, Thank you! You could do it that way, too.

      Reply

  69. Stacy | Wicked Good Kitchen on August 19, 2013 at 9:10 pm

    What???? Best wishes to you and your Chief Culinary Consultant, girl! May all your hopes and dreams come true. ๐Ÿ™‚ I swear…I already thought you were married? Am I your only reader who thought so? I feel so lost now, LOL! Now, these chocolate-on-chocolate cupcakes? They look amazingly moist and delish…and your frosting looks so glossy, smooth and divine! Cannot wait to try this recipe, Michelle. Thanks so much for sharing! Pinning to group boards everywhere at Pinterest! xo

    Reply

  70. Lindsey @ American Heritage Cooking on August 20, 2013 at 12:29 am

    Congrats on your marriage!!! How exciting! I don’t think anyone would begrudge you that week of post-free marital bliss! These cupcakes look oh-my-god amazing! I am very very picky about my chocolate cupcakes and these look like I need to try them asap! Your pictures are perfection. Seriously.

    Reply

  71. Kate on August 20, 2013 at 12:31 am

    Hi! I don’t have a food processor. What can I use to make the frosting??

    Reply

    • Michelle on August 22nd, 2013 at 6:34 pm

      Hi Kate, I think you could use a hand or stand mixer; it might not be as super smooth, but should still work.

      Reply

  72. Irena S. on August 20, 2013 at 4:43 am

    Omg this gotta be the moistest chocolate cupcakes I’ve ever seen! Thank you for this recipe I am going to try it tonight!!! :))

    Reply

  73. Emily @ Life on Food on August 20, 2013 at 6:46 am

    These are dream-worthy! Congratulations on your marriage! I cannot wait to hear more.

    Reply

  74. Jamie @lifelovelemons on August 20, 2013 at 6:48 am

    Congrats on the wedding! And a congrats is in order for coming up with these cupcakes. YUM!

    Reply

  75. Kathleen on August 20, 2013 at 7:07 am

    Congratulations…..You’re married!!!!!!!!
    ….and, I am going to try these cupcakes :o)

    Reply

  76. Elizabeth on August 20, 2013 at 8:41 am

    These look sinful!!! Can’t wait to try.. but what i really wanted to say is congratulations!! I hope you and your CCC enjoy a long life together full of happiness! You deserve it! I’ve been checking your blog every morning for as long as i can remember and love how down to earth you are and the fact that your recipes include a lot of basic ingredients and nothing too wild and crazy meaning everyone in my family can and do enjoy! I am from PA and it’s cool that you are so close! Maybe one day i’ll be lucky enough to meet you in person. Have a wonderful week!

    Reply

  77. Scarlet on August 20, 2013 at 9:26 am

    Is there anything I can substitute for the coffee? I am a young baker and I’m not able to drink coffee ( it’s disappointing ) or is it ok that I leave it out? Congrats on your marriage!

    Reply

    • AnnieC on August 21st, 2013 at 12:07 pm

      You should use the coffee. There are no substitutes and it will deepen the chocolate flavor. You can’t taste the coffee in the final product. Just deep, dark, chocolatey taste!

      Reply

    • Michelle on August 22nd, 2013 at 6:35 pm

      Hi Scarlet, I highly encourage you to use the coffee, as it really contributes to the chocolate flavor. If you absolutely have to leave it out, use hot water, but know that the flavor of the cupcake could end up being diluted.

      Reply

  78. Dee on August 20, 2013 at 10:01 am

    So funny …we had a Bernese Mountain Dog that was a professional “counter surfer” (as we would call him) and nabbed anything edible off the counter! He was the silliest, goofiest dog but he was stealth when it came to getting food off the counter! My son would love to have chocolate cupcakes for his birthday and I want to try this recipe. Just wondering if I could use semisweet chocolate instead of bittersweet so it’s not such a deep, dark chocolate flavor?

    Reply

    • AnnieC on August 21st, 2013 at 12:10 pm

      Dee, with the chemistry in this recipe it’s best to use the bittersweet chocolate. You can pair it with a sweeter buttercream as I suggested above which will balance out the darkness of the cupcake.

      Reply

    • Michelle on August 22nd, 2013 at 6:36 pm

      Hi Dee, I would not substitute the chocolate in the cupcake recipe, but you can balance that by using milk or semisweet chocolate in the frosting.

      Reply

  79. Anna on August 20, 2013 at 10:47 am

    Congratulations on your marriage!! I’m so happy for you! ๐Ÿ™‚

    Those chocolate cupcakes look incredible!

    Reply

  80. Tina on August 20, 2013 at 12:02 pm

    Can the white vinegar be substituted by lemon juice ?

    Reply

    • Michelle on August 22nd, 2013 at 6:36 pm

      Hi Tina, I would stick with the white vinegar, I’m not sure what type of impact using lemon juice would have.

      Reply

      • Lori on October 19th, 2013 at 9:29 pm

        Do you have a substitute you could suggest for white vinegar? My son is allergic. Would apple cider vinegar work? What exactly does the vinegar do? Thanks.

        Reply

        • Michelle on October 22nd, 2013 at 5:57 pm

          Lori, Cider vinegar might work, although I haven’t tried it.

          Reply

  81. Louise on August 20, 2013 at 2:24 pm

    Congrats! I have one question. If I want to bake the batte r as a whole cake, i.e. in a loaf pan, would it work?

    Reply

    • Michelle on August 22nd, 2013 at 6:39 pm

      Hi Louise, I have not attempted that, so I’m not sure how this recipe would translate into an entire cake. If you try it, feel free to stop back and share your feedback.

      Reply

  82. YoungMild&Free on August 20, 2013 at 2:39 pm

    Oh my goodness these look amazing. It’s taking all of my will power not to make these right this second. Thank you for sharing!

    xx
    youngmildandfree.wordpress.com

    Reply

  83. Lindsay on August 20, 2013 at 10:33 pm

    Congrats on getting married!

    Reply

  84. Tiffany on August 21, 2013 at 1:33 am

    I’m new here. Found you while browsing another website. Congratulations to you and your husband. The cupcakes look wonderful! I know my husband will love, love, love these. I’ve been looking for a delicious chocolate on chocolate recipe. I think I’ve found it. Can you send me a link to your famous vanilla cupcake recipe. My email is neceowens1@yahoo.com.
    Thanks again and congratulations!

    Reply

  85. Charu Mittal on August 21, 2013 at 9:38 am

    I’ve been reading your blog for quite a while and have tried numerous recipes all of which turn out unbelievably delicious! I tried these cupcakes and they did not disappoint. The cake is so moist and rich in chocolate flavour… absolute perfection. I think I did something wrong with the frosting. I made it in my KA mixer instead of a food processor and may have overbeat it because it seemed like the fat from the butter was separating from the chocolate… any thoughts?

    Reply

    • Michelle on August 22nd, 2013 at 7:04 pm

      Hi Charu, I have not made the frosting with a mixer, but it’s possible that it could have been over-beat.

      Reply

    • Raj on October 16th, 2013 at 8:46 am

      Hi Charu,
      the same thing happened to me. I put it in a saucepan over a low heat and everything combined again. Then I put it in the fridge overnight to cool down and decorated the cakes the next morning.

      Reply

  86. Scarlet on August 21, 2013 at 10:15 am

    Can I use chocolate chips instead?

    Reply

    • AnnieC on August 21st, 2013 at 12:08 pm

      Chocolate chips will melt just like regular chocolate, you just might have to stir them more. I think the first time I made these I used Ghirardelli chips.

      Reply

    • Michelle on August 23rd, 2013 at 4:42 pm

      Hi Scarlet, Yes, I don’t see any reason why not.

      Reply

  87. Steph in Lex on August 21, 2013 at 1:45 pm

    My first thought was yeah, how selfish of you to go off and get married and not post recipes–before I realized you’d originally planned to! ๐Ÿ˜‰ Congratulations and wishing you many years of wedded bliss.

    Reply

  88. Lily @ Life, Love, and Cupcakes on August 21, 2013 at 2:19 pm

    As much as I love all the other fun flavored cupcakes, NOTHING beats a chocolate cupcake! These look gorgeous!

    Reply

  89. Mary on August 21, 2013 at 7:29 pm

    Congratulation on the marriage, so pleased for you!
    Also, I found when I baked these the ganache seemed to explode a little and ruin the appearance of the cupcake, don’t suppose you could shed any light onto how i would stop this from happening? perhaps I put a little too much in?

    Reply

    • Michelle on August 23rd, 2013 at 4:49 pm

      Thank you, Mary! As for your ganache filling, I’m not sure why that would have happened, unless it was left in the refrigerator for too long. Did you happen to chill it far in advance? That might be the culprit.

      Reply

  90. Heather R on August 21, 2013 at 8:12 pm

    These cupcakes look AMAZING!!! and congrats on getting married!!! I’m currently in wedding planning mode now myself – 10 months to go…

    Reply

  91. Kristiina on August 21, 2013 at 9:56 pm

    What type of chocolate did you use in the
    Frosting? Looks yummy!

    Reply

    • Michelle on August 23rd, 2013 at 4:50 pm

      Hi Kristiina, I used semisweet chocolate ๐Ÿ™‚

      Reply

  92. Sienna C on August 21, 2013 at 10:41 pm

    I can’t find Dutch-processed cocoa powered any where in my town ๐Ÿ™ boo
    All I find is unsweetened cocoa powered or natural unsweetened?
    Could I use Hersey brand instead of the Dutch?

    Reply

    • Michelle on August 23rd, 2013 at 4:49 pm

      Hi Sienna, In a pinch, you can substitute in this recipe, but I highly recommend investing in some Dutch-process cocoa powder if you bake with chocolate often. You can order it from many places, including Amazon, King Arthur Flour, Penzeys, etc.

      Reply

  93. Dina on August 22, 2013 at 12:56 pm

    nothing like a classic chocolate cupcake!

    Reply

  94. Mercedes on August 22, 2013 at 2:06 pm

    Congratulations first of all! And these cupcakes look divine, especially that frosting!

    Reply

  95. daniel on August 22, 2013 at 4:53 pm

    Was looking for nice blog site. It was very useful for me. Keep sharing these kinds of ideas in the future as well. It was actually a few things i was looking for, that i’m glad in order to came right here! Thanks for revealing the similarly info with us

    Reply

  96. Vera Zecevic โ€“ Cupcakes Garden on August 22, 2013 at 5:30 pm

    These decadent, super chocolaty cupcakes make me drool. I couldn’t resist, so I’ve featured them on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

    Reply

  97. Pamela @ Brooklyn Farm Girl on August 22, 2013 at 7:04 pm

    First – congrats!
    Second – oh my goodness, I cannot wait to make these and eat every single one! Really, they look extremely delicious!

    Reply

  98. Scarlet on August 22, 2013 at 7:46 pm

    I don’t have a food processor and was wondering how long I should beat the frosting with the hand batter.

    Reply

    • Michelle on August 23rd, 2013 at 5:45 pm

      Hi Scarlet, I haven’t made the frosting with a hand mixer, so I can’t say for sure, but I would mix until completely combined and shiny.

      Reply

  99. Andi on August 22, 2013 at 8:32 pm

    I made these today and my husband and I nearly passed out from the richness.

    Thanks for sharing!
    -andi

    Reply

  100. Rochelle Hutchinson on August 22, 2013 at 8:44 pm

    Congratulations. What a great way to celebrate. That chocolate frosting looks soo silky and decadent

    Reply

  101. Scarlet on August 22, 2013 at 8:53 pm

    Oh and since I’m using it should i out in more butter?

    Reply

    • Michelle on August 23rd, 2013 at 5:47 pm

      Hi Scarlet, No, I would not add any more butter.

      Reply

  102. Madison on August 22, 2013 at 9:27 pm

    What type of food processor do you have Michelle? What type of food processors are good for frosting? I’m trying o buy one now no more then $80 which I hope is durable. Congrats on your marriage!

    Reply

    • Michelle on August 23rd, 2013 at 5:49 pm

      Hi Madison, I have a Breville Sous Chef food processor (http://www.amazon.com/gp/product/B005I6ZKCE/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005I6ZKCE&linkCode=as2&tag=broeyebak-20), which is more than your price range. I don’t think there are any specific ones you need for frosting; this is only the second frosting I’ve made in a food processor. Happy shopping!

      Reply

      • Madison on August 24th, 2013 at 9:47 am

        I’m also looking on eBay for one…. Would a 4 cup be good or maybe a 7 cup I plan on making a lot of cupcakes for a party so I’m thinking this may be more quick.

        Reply

        • Michelle on August 25th, 2013 at 6:00 pm

          Hi Madison, I’ve never made cake batter in a food processor, but if you are choosing between a 4-cup and 7-cup, I would definitely recommend the 7-cup. You’ll have a lot more flexibility in what you can make in it.

          Reply

  103. Kelsey on August 23, 2013 at 11:48 am

    I plan on making these cupcakes next weekend, but I have one question first. What type of chocolate did you use for the frosting? I know the recipe lists milk, semisweet, or dark, but I would love to hear which one you choose to use. These cupcakes look delicious and I can’t wait to make them!

    Reply

    • Michelle on August 23rd, 2013 at 5:50 pm

      Hi Kelsey, I used the semisweet chocolate ๐Ÿ™‚ Enjoy!

      Reply

  104. Raj on August 24, 2013 at 7:49 am

    Congratulations on your marriage. it is so wonderful to see people in love. In Australia corn syrup is not that easy to come by, can you suggest any substitutes?
    Thank you

    Reply

    • Michelle on August 25th, 2013 at 5:56 pm

      Thank you, Raj! You can use Lyle’s golden syrup if that’s available to you.

      Reply

  105. Ala'a on August 24, 2013 at 2:06 pm

    Hi Michelle,
    I just made those fabulous cupcakes and wanna THANK YOU sooo much for this amazing recipe! Especially the ganache filling, it adds a very special moist to the cupcakes:) I just have one question, I made the frosting with dark chocolate, and it did taste good, but too greasy (buttery) that made it heavy, and it’s soft (doesn’t stand firmly), I wanna make those again in the coming few days as I have a friends gathering, shall I reduce the butter (to the half) with keeping the same other ingredients? Would that work, or what else can I do? Thanks a lot <3
    Once again, THANKS for the AMAZING yummy recipe, It's soo sweet of you to post that right after your wedding, CONGRATULATIONS…:) Wish you a lifetime of happiness <3

    Reply

    • Michelle on August 25th, 2013 at 5:59 pm

      Hi Ala’s, Thank you for the best wishes! As for the frosting – this is definitely more of a European buttercream (which tends to be more buttery) vs. an American buttercream (which tends to be more sugary and stiffer). Unfortunately, you won’t be able to reduce the butter and not alter the other ingredients and still have a workable frosting. If you like a stiffer, less buttery frosting, I would recommend trying more of an “American-style” buttercream: http://www.browneyedbaker.com/2010/10/22/best-chocolate-buttercream-cupcakes/

      Reply

      • Ala'a on September 23rd, 2013 at 2:50 am

        Thank you so much Michelle ๐Ÿ™‚

        Reply

  106. Maddie on August 24, 2013 at 6:18 pm

    Is there anything I can substitute for white vinegar? Congrats on your marriage!

    Reply

    • Michelle on August 25th, 2013 at 6:01 pm

      Hi Maddie, Nothing in particular I can think of; I recommend using the white vinegar as called for.

      Reply

  107. Victoria D on August 24, 2013 at 6:20 pm

    CONGRATS!!
    I am new to the whole baking from scratch thing so I have a couple of questions.
    What the heck is a Ganache Filling?? haha and Where would I find bittersweet chocolate and Dutch processed coacoa?
    It would mean a lot to me if you answered ASAP ๐Ÿ˜€

    Reply

    • Michelle on August 25th, 2013 at 6:04 pm

      Hi Victoria, Ganache is a soft chocolate mixture that is typically made from melted chocolate and heavy cream; it can be used as a cake filling, to pour over a top, as a truffle filling, cupcake filling, etc. You should be able to find bittersweet chocolate in virtually any grocery store in the baking aisle. If I go to my “small” grocery store, I buy the Ghiradelli 60% cacao bars (they are 4 ounces each). In the larger grocery store near me, they actually Callebaut in 1-pound blocks in the bulk section. Dutch process cocoa can be a little more difficult to find. I buy mine from Penzeys; you can also order it from a bunch of different places, including King Arthur Flour or Amazon.com.

      Reply

    • Victoria D on August 25th, 2013 at 6:15 pm

      Nevermind! Thanks!

      Reply

  108. Laura Dembowski on August 24, 2013 at 8:32 pm

    Congratulations on getting married! So happy for you :). These cupcakes make me really sad I can’t eat chocolate.

    Reply

  109. Dana on August 24, 2013 at 9:46 pm

    It was that time of the month for my daughter and I. These cupcakes were awesome and our family is enjoying our chocolate coma. My husband managed to steal the first one and said it was the best cupcake he ever ate! Thanks!

    Reply

  110. Chrissy S on August 25, 2013 at 9:11 am

    Congratulations!!! These cupcakes look delicious!

    Reply

  111. Nancy in NJ on August 25, 2013 at 3:44 pm

    That photo looks amazing! Do you have any idea why CI used bread flour in this recipe? I think of it as having more protein and gluten and seems like it might make them tough. I’ve got some nice organic bread flour that I’m planningn on using but just wondered if you might have some insight on the “why”. Congrats on the wedding too — this must be a very smart man!

    Reply

    • Michelle on August 25th, 2013 at 6:11 pm

      Hi Nancy, Per CI, the bread flour was used to make the cupcakes sturdy, but not tough, and allow more chocolate to be added (including the ganache center) without the cupcakes falling apart.

      Reply

      • Nancy in NJ on August 26th, 2013 at 3:12 pm

        Thank you, Michelle! I knew that CI would have a well thought out, investigated and tested reason for specifying something like that. And I’m all for it if it means MORE CHOCOLATE!

        Reply

  112. Mra on August 26, 2013 at 11:56 pm

    Hi, I am a newbie in baking and discovered your blog a few weeks ago. Since then I have tried The Baked Brownie and loved , loved those. ๐Ÿ™‚ Next on my list are these cupcakes.. they look so so delicious . I love to eat what I bake but sadly I must also cut down my calorie intake. I realize the frosting compliment the cakes but is it a must? I think the cakes alone would be fabulous already. Please reply. I really really love to make those very soon.

    Reply

    • Michelle on August 27th, 2013 at 9:19 pm

      Hi Mra, I personally could never eat a cupcake without frosting, but I suppose that’s a personal preference. This frosting is amazing and I, of course, highly recommend it, but if you’d prefer to make them without it, that’s certainly up to you!

      Reply

    • Mra on August 28th, 2013 at 2:59 am

      Hi, thanks a lot for your reply . I got it though email but somehow does not appear here yet. I live in Singapore and on my last visit to the supermarket, I could not find the light corn syrup. They may either be out of stock or do not carry it. In any case, can I substitute it with sugar syrup ( 1 cup sugar dissolved in 1/4 warm water ) or honey as a website suggested?

      Reply

  113. LeeAnne Swift on August 28, 2013 at 12:25 am

    Came across this recipe a few days ago and can’t believe how many comments you’ve gotten since then! Made these to the letter and they are to-die-for delicious! You could seriously give the two local cupcake shops in my town a run for the money. Goes to show you, nothing beats getting in there and baking with lots of love and hungry ambition! Can’t wait til you post the next devilishly delicious dessert. As always, my vote is for chocolate, chocolate and more chocolate.

    Reply

  114. theophania apostolou on August 29, 2013 at 2:55 am

    Hi – i made these last night and everyone said they were delicious – just wanted to know if the frosting can be put in freezer to be used after 4 days?
    Also made red velvet – frosting was nice but could feel the powdered sugar – it did not seem to blend – what might have gone wrong.
    By the way congrats for wedding – Wishing you a long and fruitful marriage ๐Ÿ™‚ !!!
    All the best from island of Aphrodite (CYPRUS)

    Reply

    • Michelle on August 29th, 2013 at 4:54 pm

      I have never frozen frosting, as I’m not sure how the texture would hold up to freezing and thawing. If you try it, please let me know how well it thaws.

      Reply

  115. AndreaL on August 29, 2013 at 9:38 am

    Made these last night and wish I could express my love for this cupcake in words. Decadence is an understatement. They were incredible. The ganache adds a nice pop to the already delicious chocolately goodness. I posted earlier in the comments that I used a stand mixer as I don’t have a processor. I just creamed the butter for a few minutes before adding the dry ingredients and then the wet. Frosting came out almost as beautiful as the picture.

    Reply

  116. Maddie on August 29, 2013 at 3:16 pm

    If I wanted to make these cupcakes but only 6 of them how would I convert it?

    Reply

    • Michelle on August 29th, 2013 at 4:54 pm

      Hi Maddie, You would need to cut the recipe in half, however I have not tried it and not all recipes scale well, so please stop back and share your feedback if you give it a go!

      Reply

  117. Bridget on September 3, 2013 at 2:38 pm

    These turned out great!

    Reply

  118. Katherine on September 5, 2013 at 4:48 am

    Oh my goodness, tried these last night and they are absolutely delicious. I’ve tried SO many chocolate cake recipes in the past and nothing has ever met my expectations, but these surpassed everything I thought they would be. The ganache not only made the cake stay moist, at 15 minutes in the oven it also floated down and became this beautiful soft fondant centre. Yum!
    For everyone (especially other British folk) who’s not sure about using bread flour and white vinegar (I just used a standard white malt vinegar from the supermarket – you can’t taste it) my advice is to not worry about it. Just trust the recipe!

    Reply

  119. Jen on September 7, 2013 at 6:26 pm

    Did anyone else have a problem with the ganache sort of erupting out of the cupcakes? It seemed to kind of bubble over and leave a hole in the center. The frosting will camouflage this, but what happened?

    Reply

  120. Betsy on September 9, 2013 at 10:24 am

    What do you use to frost your cupcakes with? Do you have a certain tip that you always use? Or special technique? Thanks!

    Reply

    • Michelle on September 9th, 2013 at 10:17 pm

      Hi Betsy, For these, I used an Ateco decorating tip (#823) – it’s a large open star. I tend to like the stars for cupcakes, as they give kind of a swirly ice cream cone look, which I love. I just sort of swirl the icing on top!

      Reply

  121. Dianne on September 12, 2013 at 8:07 am

    Hi, I made these cupcakes yesterday and they turned out amazing! I thought my frosting was a little soft and didn’t look as nice as yours. Is there anyway to stiffen it up so that the icing will stay swirled on top of the cupcake? Thanks!

    Reply

    • Michelle on September 12th, 2013 at 3:49 pm

      Hi Dianne, I’m glad you enjoyed the cupcakes! I will say, I thought the frosting was softer than I’m typically used to and didn’t think it would sit up on the cupcakes, but it did just fine. Did you try it? The humidity and heat levels in the kitchen can also affect how soft the frosting is. You could always try adding more powdered sugar, but I wouldn’t add a ton, as you’ll lose that soft-as-silk texture.

      Reply

  122. toni on September 12, 2013 at 10:35 pm

    I’m looking to make a fabulous chocolate cake that is very moist. Can this cupcake recipe be used to make a layered chocolate cake, too?

    Reply

    • Michelle on September 13th, 2013 at 11:03 am

      Hi Toni, I have not tried to convert this cupcake recipe to a layer cake, so unfortunately I’m not sure how well it would work.

      Reply

      • toni on September 14th, 2013 at 11:58 am

        Thank you so much for responding, Michelle. Unless someone can recommend this recipe as a layer cake, I will make a different one for the special granddaughter’s birthday celebration. I would love to hear from anyone if this cupcake recipe works for a cake. It looks so delicious!

        Reply

  123. Lizzy on September 14, 2013 at 9:40 am

    I made these without the ganache and used a stand mixer instead of a food processor for the frosting. They came out GREAT! Rave reviews! I used the leftover frosting on yellow cake cupcakes. The frosting tastes like melted chocolate ice cream.

    Reply

  124. Christine Woodmansee on September 15, 2013 at 11:30 am

    These are absolutely the best chocolate cupcakes I have ever made! And the frosting is the perfect compliment! Both are super chocolatey and decadent! Thanks for sharing!

    Reply

  125. Waad on September 18, 2013 at 3:22 pm

    Hi ….
    I have a question while making my frosting everything was fine till I added the melted chocolate it became like a paste
    Do you know what could be the problem ?
    Thanks…..

    Reply

    • Michelle on September 19th, 2013 at 12:14 pm

      Hi Waad, Did you add enough corn syrup? Also, did you happen to overheat the chocolate? Overheated chocolate can become stiff and paste-like.

      Reply

  126. Fiona on September 19, 2013 at 8:04 pm

    These cupcakes are positively superlative – even without the ganache filling! Thanks for sharing the recipe! ๐Ÿ™‚

    Reply

  127. Annie on September 19, 2013 at 9:34 pm

    Well, I came here because I googled best chocolate cupcake recipe and it brought me to this post! I was actually setting out to make a chocolate cupcake with salted caramel frosting. I already had your frosting recipe though! I made the chocolate cupcake with it last time, but something made me come back and search again. So, I went for it. Every single ingredient. Anytime a recipe has called for coffee, I’ve omitted it. But not this time! This did not disappoint!!!! I must say, great recipe. I took these and some vanilla with toasted coconut cupcakes to my husbands store for his birthday. I’m sure they flew by the time we were sitting down to dinner!! Just wanted to say great recipe. I made the cupcakes yesterday and the frosting today and it worked great.

    Reply

  128. Jenny F. on September 20, 2013 at 5:47 pm

    I made these exactly as stated with one small exception I used a hand mixer for the frosting. They turned out exceptionally moist, super chocolaty, and yummy delicious. I will be making these again, and again, and again…A++++ in my cupcake book.

    Reply

    • Raj on September 23rd, 2013 at 2:49 am

      H Jenny,
      could you please tell me how you used a hand mixer for the frosting? How did you incorporate the chocolate?

      Reply

  129. Lynn P. on September 21, 2013 at 4:42 am

    Is there anyway I can use milk instead of cream for the gnache?

    Reply

    • Michelle on September 23rd, 2013 at 11:26 am

      Hi Lynn, No, you need the cream or else the ganache will not properly thicken.

      Reply

  130. Raj on September 23, 2013 at 2:46 am

    Hi Michelle,
    I made these yesterday and oh my goodness they were divine. It is beginning to get very hot here in Australia and I would like to know if you have a technique to stop frosting from going very soft (is that a stupid question)? I took these into work at 8.30 and by 11.00 the frosting was very soft. It still retained it’s shape, more or less but definitely very melty and soft. Would love some advice from you or anyone.
    Thanks in advance.

    Reply

    • Michelle on September 23rd, 2013 at 3:07 pm

      Hi Raj, If it’s very hot where you live, the only solution is to probably refrigerate the cupcakes. Enjoy!

      Reply

  131. Laura G on September 26, 2013 at 6:25 pm

    I just made this frosting today and I’m so glad I did! I’ve been hunting for this frosting for over a year now: sweet and chocolatey, shiny and pipeable. I had something like it on a supermarket bakery cake and tried to find it online, or by asking friends, but no one seemed to understand me. Thank you!

    Reply

  132. Chelsea on September 30, 2013 at 11:56 pm

    This was an amazing recipe! I used normal flour and it turned out fine. I didn’t even frost them and they were still so moist and delicious! I had one problem though – the ganache filling kind of sank down and settled at the bottom, so it was kind of gooey and stuck to the paper in the centre. Is there any way to fix that?

    Reply

    • Michelle on October 3rd, 2013 at 2:43 pm

      Hi Chelsea, When I scooped the ganache, it was quite soft and I just scooped it and gently laid it onto the center. If the ganache had hardened too much, it could cause it to sink. If that’s the case, you may not want to refrigerate it for quite as long. How a refrigerator chills things can be based on a number of factors, such as the temperature it is set at and how full it is.

      Reply

  133. Elizabeth on October 1, 2013 at 9:08 am

    These are amazing. I stumbled onto your blog via a google search looking for incredibly chocolate-y cupcakes as requested for my son’s birthday party. These cupcakes were so popular and SO INCREDIBLY GOOD!!!! He has already told me he wants them again next year, but I’m not sure we can wait that long before having them again.

    Reply

  134. jasvinder on October 3, 2013 at 10:32 am

    hello is the white vingear the same as white wine vingear i live in the uk and im abit confused?

    Reply

    • Michelle on October 3rd, 2013 at 3:02 pm

      No, they are different. White vinegar is sometimes also referred to as “distilled” vinegar.

      Reply

  135. Letty on October 6, 2013 at 4:06 pm

    Hi! Have made these twice. First time I halved the recipe just to experiment with just 6. Second time I made the full batch. In both cases, the cupcakes were awesome and I didn’t even put frosting or the ganache filling. Amazing! However, the cupcake liners were oily. Mostly on the bottom. Is that normal?

    Reply

    • Michelle on October 6th, 2013 at 8:31 pm

      Hi Letty, I don’t recall mine being oily. However, cupcake liners are all made a little differently and from different material, so some may trap fat more than others.

      Reply

      • Letty on October 6th, 2013 at 8:42 pm

        Michelle,
        Thanks! It really does not affect the cupcake itself. After they are completely cooled, the oiliness goes away. They are totally fine. Love love this recipe. Thank you.

        Reply

  136. AimeeJA on October 11, 2013 at 7:36 pm

    Made these babies last night and I was swept off my feet! They were just divine- decadent, moist and the frosting was the best I’ve tried. And yes, don’t skip the ganache filling! Ever ate something where it’s soo damn good your eyes roll and only the whites show? I was like that when I took the first bite. Thank for sharing your recipe. Definitely a keeper and will be making these a lot. (I don’t have a food processor so I used my stand mixer. Frosting wasn’t a glossy-looking as yours but totally smooth & silky and very pipe-able.)

    Q: If I’ll bake a cake out of this recipe, say on a 9 inch double round pan, what’ll be the appropriate measurements and cooking time for the cake? Thank you, Michelle.

    Reply

    • Michelle on October 12th, 2013 at 5:20 pm

      Hi Aimee, I’m so glad you enjoyed the cupcakes! To make a two-layer 9-inch cake, you’ll need to double the recipe. The cooking time will be increased, but I don’t have an exact number, as I haven’t tried this as a cake.

      Reply

  137. Susan L. on October 13, 2013 at 8:27 am

    I made these for my 8 year-old grandson’s birthday. Amazing, fantastic, best ever. Wow! I was skeptical about the coffee and about the corn syrup, but made the recipe pretty much as directed anyway, using bittersweet Ghiradelli chips in the ganache and cake batter, melted Hershey kisses in the frosting. Great, great, great. Of course I had to top a few with sprinkles for the kids, but how bad can that be. Thank you.

    Reply

  138. sav on October 18, 2013 at 3:14 pm

    OH MY…these look so decadent and rich!! I am making these tonight..Love love your site..I have tried several of your recipes and they have been added into one of our favorites..Thank You for providing us with such a lovely site ๐Ÿ™‚

    Reply

  139. Champs on October 18, 2013 at 5:57 pm

    This is great .. I love your recipes and I’ve been waiting for a good Chocalate cupcake recipe from you. Can’t wait to make them .. also Congratulations !!

    Reply

  140. Shannon on October 19, 2013 at 11:27 pm

    OMG these are AMAZING, seriously soooo good. I was pretty liberal with the frosting and there was a bit left – any suggestions to use other than with a spoon or pretzels? ๐Ÿ™‚ For some of the cupcakes I gave a sprink of salt on top for a salty/sweet bite.

    Reply

  141. Anastasia on October 21, 2013 at 10:55 pm

    can I frost a cake with this frosting?

    Reply

    • Michelle on October 22nd, 2013 at 6:45 pm

      I don’t see why not!

      Reply

  142. Sharon on October 22, 2013 at 7:28 am

    HI!! I can’t find bread flour anywhere. Can i use a different flour instead?
    Thank you!

    Reply

    • Michelle on October 22nd, 2013 at 6:46 pm

      Hi Sharon, You can substitute all-purpose flour, but the filling might sink. Although, some readers have reported good results with all-purpose flour.

      Reply

  143. Sarah on October 23, 2013 at 2:09 pm

    If I am tripling the cupcake recipe, safe to triple all the ingredients exactly or should some of them be decreased? Thanks

    Reply

    • Michelle on October 23rd, 2013 at 8:37 pm

      Hi Sarah, Unfortunately, I have not done this, so I can’t give you 100% certainty. Please let me know how the scaling goes, though!

      Reply

  144. Suzanne on October 23, 2013 at 9:32 pm

    Hi,
    I would like to ask if there’s any substitute for the coffee as I would like my boys to eat this cupcake without the caffeine. In addition, can I use self raising flour instead of bread flour?
    Thank you!

    Reply

    • Michelle on October 23rd, 2013 at 10:46 pm

      Hi Suzanne, I really do recommend using the coffee as it boosts the chocolate flavor and gives it extra depth. If you’re concerned about caffeine, then I would use decaf coffee. Definitely do not use self-raising flour.

      Reply

      • Suzanne on October 23rd, 2013 at 11:12 pm

        Hi Michelle,
        Thank you for your advice! Am trying the original recipe now..they’re baking in the oven!!! And yes, I’ll try looking for decaf coffee!!
        Thank you so much!! ๐Ÿ™‚

        Reply

  145. Magdalene on October 26, 2013 at 1:40 pm

    I tried these cupcakes without the ganache and substituted the bread flour with all purpose flour and they turned out AMAZING. Super chocolatey, tender, moist (yet not too wet and dense), and just a really soft light cake!!!! I tried them another time with bread flour and they came out with more bite (which is great) and somehow fudgier?? LOVE THE RECIPE ANYWAY THANK YOU SO MUCH BROWNEYEDBAKER!!!!!!! This is now my go-to chocolate cake recipe, and so so simple!!

    Reply

  146. Lori on October 30, 2013 at 9:04 am

    I only have access to white wine vinegar, not regular white vinegar. Is it possible to use white wine vinegar or lemon as a substitute? Aiming to make these for my son’s birthday party. Thank you. Lori

    Reply

    • Michelle on October 30th, 2013 at 4:04 pm

      Hi Lori, I’m honestly not sure what type of effect using white wine vinegar would have, if any. If you try it, please let me know how it goes!

      Reply

  147. Nanette on October 31, 2013 at 10:42 am

    These are fabulous cupcakes. I was skeptical: it was the thinnest cake batter I’ve ever encountered (I usually spoon or scoop batter, but for these I had to transfer the batter to a liquid measuring cup and pour them into the tins). But they came out nicely domed and have a rich, grown-up chocolatey taste. If you bake in mini tins, like I almost always do, be sure to use a liner or skip the ganache step.

    Reply

  148. Nina Guerra on October 31, 2013 at 4:18 pm

    I made these cupcakes this morning sans the ganache, they are heavenly, the frosting is perfection. Because of bread flour is too pricey in my area, I made these cupcakes with the flour containing the highest percentage of gluten I could find at the supermarket (11%, it was not labeled as bread flour), they turned out great, I got 12 cupcakes plus a mini cake I baked in a coffee mug. I didn’t want to turn on the coffee maker so I added 1/2 teaspoon of espresso powder to the chocolate bowl and then added hot water, mixed and refrigerated as in the recipe. Now I’ll just wait for my daughter to come from school and make her jaw drop with these delicacies!!

    Reply

  149. ita on November 3, 2013 at 6:35 pm

    Thank you so much for this cupcakes recipe. It is super easy to make yet very delicious. It was a big HIT. Not to say the icing, very delish and very easy to make as well and it holds up well, easy to pipe!!. Once again thank you so much for this recipe. It will be my choc cupcakes recipe from now on.

    Reply

  150. Beanhead on November 5, 2013 at 6:10 am

    Whoa! This sounds like a brilliant recipe Michelle.

    I’m from the UK and everything’s in Kg or Grams, would it be the same conversion for every measure or does it differ based on the ingredient?

    Help!

    Really want to make this.

    Beans

    Reply

  151. Andrea on November 12, 2013 at 5:25 am

    Hi there, just wanted to drop you a quick line to say how much I am loving your recipes, especially the cupcakes! Have made your lemon limoncello and vanilla cupcakes which received rave reviews!
    Was just salivating over these choc cupcakes and thinking I must try them soon, when I noticed I think it’s one of your pics used on the kitchenware direct facebook page? https://www.facebook.com/photo.php?fbid=10152282064311521&set=a.10151129747731521.536357.223314416520&type=1&relevant_count=1
    You may already be aware but just wanted to let you know in case you’re not because I think you definitely deserve the credit for it!
    Look forward to trying more of your great recipes in future. ๐Ÿ™‚

    Reply

  152. Gretchen A. on November 16, 2013 at 5:42 am

    My daughter made thes, at 11 years old. We made them, with gluten free baking mix, but otherwise followed the recipe and boy were they beyond delish. Just the right consistency in the cake, and the ganache in the center was a lovely addition. She shared them with our friends, and has been commissioned to make some more for them, as they have to eat gluten free…and rarely get such a delicious dessert. Well done!

    Reply

  153. YJ on November 24, 2013 at 10:00 am

    Why do you cool the cupcakes in the pan on a wire rack, instead of removing them immediately from the pan once you take them out from the oven?

    Reply

  154. Amy on November 24, 2013 at 8:09 pm

    I haven’t made the cupcakes yet, but I did make the frosting tonight to top my own cupcakes. This is the BEST CHOCOLATE FROSTING EVER!

    Reply

  155. Dee on November 27, 2013 at 2:17 pm

    OMG — I love these. I just made them. This frosting is beyond excellent. I’m wondering if there is a vanilla version of the frosting? Could you use white chocolate? I just love the texture …. any ideas? Thanks!!

    Reply

    • Michelle on November 27th, 2013 at 11:36 pm

      Hi Dee, I don’t know of a vanilla or white chocolate version, but I think you could do the same w/white chocolate!

      Reply

  156. Sweeties Unique Treats on December 4, 2013 at 9:46 am

    Has anyone doubled or tripled this recipe? Michelle, have you? Just wondering if there are leavening adjustments. I need them tomorrow so if I don’t hear back, I’ll make them in separate batches.

    Reply

    • Michelle on December 5th, 2013 at 3:49 pm

      I have never doubled or tripled this recipe. I might be late on the response, but you do so, please let me know how it goes!

      Reply

    • MaryJ on May 27th, 2014 at 9:58 pm

      Did you try doubling the recipe? How did it go? I am wondering the same thing!

      Reply

  157. Summer on December 4, 2013 at 11:36 am

    HI Michelle,
    your cupcakes look amazing, and i cant wait to try them, though i was wondering whether i could use normal cocoa powder other than dutch processes or would this affect the cupcakes?

    Reply

    • Michelle on December 5th, 2013 at 3:50 pm

      Hi Summer, I really do recommend Dutch-process cocoa. Unsweetened cocoa powder and Dutch process cocoa powder each react differently with baking powder and baking soda.

      Reply

    • Margaret Smith on December 30th, 2013 at 9:21 am

      I normally use the Hershey cocoa powder and it works fine so I think you will okay.
      (I tried these cupcake and they were divine! Thank you so much for posting this Michelle. I’m a really big fan of yours!)

      Reply

  158. jel on December 5, 2013 at 6:39 am

    what can be the substitute for coffee? Thanks!:)

    Reply

    • Michelle on December 5th, 2013 at 3:51 pm

      Hi Jel, I don’t recommend a substitute, because coffee can be so instrumental in developing chocolate flavors. You cannot taste the coffee.

      Reply

  159. jel on December 5, 2013 at 6:34 pm

    can i use decaf? another question.i will make the cupcakes today with the frosting and just store it in a room temperature ..would it still be ok for tomorrow? or refrigerate it? or pur the frosting tomorrow? ill make cupcakes for my nephew’s bday party with your recipe.

    Reply

    • Michelle on December 6th, 2013 at 4:48 pm

      Hi Jel, Yes, you could use decaf. You can store them at room temperature without a problem.

      Reply

  160. Jade on December 9, 2013 at 7:31 pm

    Hi
    Just wondering can I leave the coffee out, I hate coffee!
    Thanks!

    Reply

    • Michelle on December 11th, 2013 at 11:20 am

      Hi Jade, I’m not a coffee drinker myself, but I urge you to use it. You can’t taste it at all, but it really helps to develop the chocolate flavor.

      Reply

      • Jade on December 14th, 2013 at 11:22 am

        Did what you said and you was right! Couldn’t taste the coffee at all, amazing cupcake! Thank you for sharing

        Reply

  161. Jade on December 14, 2013 at 11:20 am

    Made these today! One word AMAZING!!! Best cupcakes ever!

    Reply

  162. Helen Gregson on December 16, 2013 at 4:04 pm

    Really dumb questions here….I’m making just the frosting portion of this recipe, but need enough for 24 cupcakes. Do I need to double the recipe?
    Also, can frosting be made with a hand mixer?

    Reply

    • Michelle on December 16th, 2013 at 8:22 pm

      Hi Helen, Not a dumb question! Yes, you can double this for 24 cupcakes. While I have not used a hand mixer for this recipe, some other readers have commented that they have used mixers and some have had success, while others said the texture wasn’t quite the same.

      Reply

      • Margaret Smith on December 30th, 2013 at 9:38 am

        I use an electric mixer for almost every recipe on here. Though when you say to whisk I just use the whisk attachment.

        Reply

  163. Vanessa on December 17, 2013 at 6:40 pm

    Hi Michelle,
    I made a double of this recipe as well as a half portion. The cupcakes were delicious–very moist and with a great chocolate taste (I opted for the ganache filling). The only issue was that the ganache seemed to sink and many of the cupcakes didn’t hold up to the filling; when I pulled them out of the oven, or within a few minutes of cooling, many of them had large indentations in the center where the ganache was placed. Do you know why? I used the bread flour as the recipe called for. Was the ganache too cold?

    Reply

    • Michelle on December 18th, 2013 at 10:18 am

      Hi Vanessa, It’s possible that the ganache got too cold, which caused it to be too heavy and sink. Was it hard when you added it to the cupcakes? It should be very soft and just scoopable.

      Reply

      • Vanessa on December 18th, 2013 at 6:27 pm

        Hi Michelle, I guess it was too cold; when I made a second batch with leftover ganache, I didn’t refrigerate the ganache and those cupcakes didn’t seem to indent as much (although I still had some of that). I’ll just have to try again! They were delicious regardless.

        Reply

  164. Rna on December 23, 2013 at 5:00 pm

    Hi,

    How do you do that 3/4 cup coffee? Do you mean I will. Measure 3/4cup hot water then put coffee? Please give me detailed instruction, i am new to baking. Thanks.

    Reply

    • Michelle on December 24th, 2013 at 12:23 am

      Hi Rna, Simply brew coffee has you normally would, then measure out ยพ cup (6 ounces) of the coffee.

      Reply

  165. G on December 24, 2013 at 5:46 pm

    So I tried this out yesterday. I was initially worried because the batter was so runny, but the cupcakes were great! But reaaaallly bitter. I made super-strength coffee apparently. *winces* I’d put in loads of extra sugar of course, but still. I also may have licked leftover ganache from the pot. Please don’t judge me. AND I messed up the frosting by not noticing that you wrote “melt and cool chocolate.” Instead, I took chopped chocolate, dumped it in my mixture, and assumed that my electric mixer would magically puree the chocolate with the butter. This was not a good idea. I placed my frosting bowl in the still-warm oven to try to fix it, but it wasn’t a complete fix, and while piping the frosting, a lump of chocolate got stuck in my piping bag and made a big mess, sigh. I’m a novice baker as you can imagine from the constant mishaps. BUT the end result, despite ugly frosting, was omg so delicious that I want to set up an altar and worship you. OMG. Thank you so much for existing and making this recipe and sharing it! You rock!

    Reply

  166. Margaret Smith on December 30, 2013 at 9:32 am

    My batter was really runny and soupy, but when they came out of the oven they were moist and delicious. Especially when I bit in and there was a ganache surprise in the center! I have to say though this frosting was so rich, when I ate my cupcake I had to pick most of the frosting off.

    Reply

  167. Kavi on January 2, 2014 at 11:19 am

    I made these today and they have got to be the best chocolate cupcakes I have ever baked!!. When my end results turn out like this, I get the incentive to keep baking :). I didn’t have dutch processed chocolate so I used Nestle Toll House cocoa powder, and used honey instead of corn syrup in the frosting. I plan to make this again and use all the ingredients as listed though.
    Thanks so much for the recipe, so far I’ve made this and the Margarita cupcakes and loved them both.

    Reply

  168. Tania on January 5, 2014 at 4:23 pm

    These were AWESOME! I made all of it (except we used a vanilla buttercream frosting so that we could decorate them with different colors for my 7 year-old’s birthday. My husband said that these were the best cupcakes I’ve ever made. They were very yummy and had a nice kick (a caffeine kick that is. Next time we’ll do the chocolate frosting too.

    Reply

  169. Diana on January 16, 2014 at 11:26 am

    Delicious recipe~ Thank you!! The frosting is perfect for the rich, chocolate cupcakes. I used milk chocolate in my frosting, and it was soooo good!!

    Reply

    • Diana on January 16th, 2014 at 11:28 am

      PS~ I love your recipes!!!

      Reply

  170. Sanika on January 17, 2014 at 8:51 pm

    Hi! I love your blog, and the recipes are amazing. I’m making chocolate cupcakes for my parent’s anniversary next week. (I’m a teen), and this seemed like the perfect recipe. I just have one question. The 3/4 cup of hot coffee. Will it make a difference if it’s not used. If it will, is there a good substitute? And when the recipe says hot coffee, it is with or without milk? And what brand did you use? Sorry for all the questions. I just want these to be perfect. I hope you see this. I’ve been baking from scratch since I was 9, but this is the first time I’m making cupcakes with coffee. Any other tips would be helpful from an experienced baker like you. Again, I really want to impress my parents and make it special for them. I really hope you see this and read this. Thanks again for all the time and effort you put into the blog. It’s very helpful ๐Ÿ™‚

    Reply

    • Michelle on January 18th, 2014 at 1:37 pm

      Hi Sanika, How nice of you! I do highly recommend using the coffee, as it makes the chocolate flavor really burst. The only substitute to keep the texture the same would be hot water, but it that would dilute the flavor of the chocolate. It should be without milk, just straight coffee. We have a Keurig so I just brewed what we keep in the house (Millstone Breakfast Blend). You could always just grab a cup from Starbucks or something and bring it home and heat it up! Enjoy the cupcakes ๐Ÿ™‚

      Reply

      • Sanika on January 20th, 2014 at 10:37 pm

        Thank you sooooo much! This was very helpful.

        Reply

  171. Lisa on January 18, 2014 at 7:43 pm

    Hi Michelle, it’s quite hot where I live and I’m a bit concerned about how the frosting would hold up when transporting (roughly 1.5 hours without refrigeration on all sorts of bumpy rides). Would you recommend substituting your ‘Best Chocolate Buttercream for Cupcakes’ recipe? I saw in another comment that it is somewhat more ‘stiff’. Thanks for this lovely recipe!

    Reply

    • Michelle on January 19th, 2014 at 10:47 pm

      Hi Lisa, I do looooooove this frosting so much, I feel like it makes the cupcakes. However, if you’re concerned about the heat, then yes, the other frosting is stiffer. Hopefully you’ll get a chance to try these with the frosting another time!

      Reply

  172. Bina on January 20, 2014 at 12:09 am

    These look beautiful!! Any way to substitute the heavy cream in the ganache for a nondairy ingredient as I am allergic to dairy? Thanks!

    Reply

    • Michelle on January 20th, 2014 at 10:08 am

      Hi Bina, Unfortunately, I’m not aware of another suitable substitute for the cream.

      Reply

  173. 7Almonds on January 20, 2014 at 5:25 am

    Thank you for sharing this amazing chocolate cupcake recipe. I’ve yet to try it with the frosting and ganache but the cupcakes themselves were gorgeous

    Reply

  174. Cielo on January 22, 2014 at 10:28 pm

    What is the size of your cupcake liners – 3oz? What is the size of your scoop or how much batter should I put to make the cupcakes rise well? Thank you! ๐Ÿ™‚

    Reply

    • Michelle on January 23rd, 2014 at 11:57 am

      Hi Cielo, I just buy the paper liners from the grocery store – they don’t have a size on them, they just say “standard size liners”. You should divide the batter evenly between the 12 cups.

      Reply

  175. Demi on January 23, 2014 at 3:35 am

    hey! could i skip the corn syrup or substitute it with something else?
    thanks!

    Reply

    • Michelle on January 23rd, 2014 at 12:08 pm

      Hi Demi, The corn syrup helps give the frosting a smooth texture and shiny appearance. It might be fine without it, but I haven’t omitted it, so I can’t guarantee what the results would be.

      Reply

  176. Alyssa on January 26, 2014 at 10:54 am

    Congratulations! These look amazing! Is there anything I can use instead of light corn syrup- I’m making these in Spain and can’t find it anywhere. Also, your gooey butter cake recipe was a huge hit here!

    Reply

    • Michelle on January 26th, 2014 at 7:47 pm

      Hi Alyssa, Can you get Lyle’s golden syrup? If so, I would use that. So happy to hear the gooey butter cake was a hit! ๐Ÿ™‚

      Reply

      • Alyssa on January 27th, 2014 at 6:38 am

        Hmm…I can’t find golden syrup either. I’ll have to try honey or sugar dissolved in water.

        Reply

  177. Soumiya on January 29, 2014 at 8:08 am

    These look absolutely amazing! I was just wondering whether you use black coffee for this recipe or regular coffee(with milk). Thanks so much!

    Reply

    • Michelle on January 29th, 2014 at 10:06 am

      Hi Soumiya, You should use black coffee. Enjoy!

      Reply

  178. Tess Andes on January 29, 2014 at 9:00 am

    Can i use a hand mixer to make the frosting? i don’t have a food processor. thanks. ๐Ÿ™‚

    Reply

    • Michelle on January 29th, 2014 at 10:07 am

      Hi Tess, I have not tried it, but a few others have used a mixer instead of a food processor and said the frosting still turned out okay, maybe just not as satiny smooth. Enjoy the cupcakes!

      Reply

      • Tess Andes on January 31st, 2014 at 12:03 pm

        thanks. i love your website, i have learned so much from you. ๐Ÿ™‚

        Reply

  179. Christine on January 31, 2014 at 11:00 am

    How does this recipe fare if I want to double it?

    Reply

    • Michelle on January 31st, 2014 at 10:03 pm

      Hi Christine, I have not tried doubling this recipe, but some other readers have reported that they have done it with success. Enjoy!

      Reply

  180. Bill Doyle,CEC on February 1, 2014 at 11:23 am

    BTW- I made these for a baking demo I did at work a few years ago and they were even better THE NEXT DAY! THe moistest cupcake I have ever had! I was also able to successfully convert this recipe to GF for a start-up GF wholesale bakery I was running till last summer. Still an amazing cupcake!

    Reply

  181. KAtii on February 1, 2014 at 6:24 pm

    I must have done something wrong…. the coffee overpowered the whole cupcake. They don’t taste BAD, but more like a mocha latte than a chocolate cupcake. Any tips? Can I use less coffee? The texture and the ganache were AMAZING!!

    Reply

    • Michelle on February 2nd, 2014 at 10:10 am

      Hi Katii, That’s so strange, you definitely shouldn’t taste the coffee at all. I would not recommend using less, as it will impact the texture of the cupcakes. I don’t know what kind of coffee you used, but perhaps try one that’s less strong/more of a mild flavor?

      Reply

  182. Noah on February 2, 2014 at 10:11 am

    How many calories in each cupcake?

    Reply

    • Michelle on February 2nd, 2014 at 12:36 pm

      Hi Noah, I have no idea; I do not calculate the nutritional values of recipes.

      Reply

  183. Tanya on February 4, 2014 at 6:27 am

    hey,
    This recipe was simply fantastic…yes it was a lil fussy compared to my usual recipes but the result was to die for… thanks again..

    Reply

  184. Chanika on February 5, 2014 at 2:11 am

    I tried this recipe. It was a hit !!! Thank you so much !! I have one question though. If I want to double the recipe and bake in a 9 inch pan. At what temp and how long do I have to bake it? I tried 2 time. First time, it was obviously undercooked. Second time, it seemed like I overbaked it.

    Reply

    • Michelle on February 5th, 2014 at 8:16 pm

      Hi Chanika, Some cupcake recipes do not easily translate to being baked as a cake. I have not tried converting this one, so unfortunately, I don’t have a time/temperature to recommend. I will say that if you are using a 9″ pan, you should not be doubling the recipe. If you were to bake it in a 9×13-inch pan, you would want to double it.

      Reply

  185. Fatema on February 5, 2014 at 5:56 am

    Hi
    Can I use this cupcake recipe but have peanut butter frosting as the cake recipe for peanut butter frosting has sour cream which I can’t get easily.

    Thank you

    Reply

    • Michelle on February 5th, 2014 at 8:14 pm

      Hi Fatema, Sure, you could top these with peanut butter frosting, go for it! Delicious!

      Reply

  186. elaine on February 5, 2014 at 2:53 pm

    Hi,

    Thanks for sharing this great recipe. May I know if the frosting is stable enough to hold its shape for an extended period and if it will stand a bit of warm weather? Thanks in advance for answering.

    Cheers~

    Reply

    • Michelle on February 5th, 2014 at 8:17 pm

      Hi Elaine, I’m not sure what “warm” means to you, i.e. 70 degrees? 90 degrees? At room temperature (68-72 degrees), the frosting will keep its shape just fine for days. Warmer than that, and it might get soft.

      Reply

      • elaine on February 11th, 2014 at 6:14 am

        Thanks for replying!!! I know this is a little much to ask, but would you be able to give us your recipe equivalent in metric? I kept weighing the ingredients after using cup measures so I can note them down for consistency and I could never get them to weigh the same…~(*+๏น+*)~

        Reply

  187. alliya on February 6, 2014 at 2:57 am

    hi, i just came across your site a few days back. must say ;the cupcakes section seems very interesting. i just have one question; if i substitute apple butter with apple sauce would my end result be fine or do i need to use butter for a soft & fluffy end result.

    thanks

    Reply

  188. tracy on February 6, 2014 at 9:19 am

    Im wondering if the coffee taste comes out in the cupcake. I despise the taste and even the smell of coffee and scared to add it to the recipie. I would be making these cupcakesfor a kids birthday party.

    Reply

    • Michelle on February 6th, 2014 at 1:56 pm

      Hi Tracy, I am not a coffee drinker either, and I can tell you with absolute certainty that you cannot taste the coffee. Coffee (and powdered espresso) are used in a large number of chocolate recipes because they help to enhance the chocolate flavor.

      Reply

  189. ellie on February 8, 2014 at 12:15 pm

    These cupcakes are cooling on my counter and the frosting is partly made as I type- And let me say, after extensive (Necessary of course….) tasting of the batter & ganache… they are DECADENT. Thank you so much for this beautiful recipe!

    Reply

  190. Lisa on February 11, 2014 at 2:19 am

    I have been searching for the perfect chocolate frosting recipe. So many have too much of a cocoa taste or are too sweet. This frosting recipe is PERFECT! Perfect balance of sweet and chocolate! Yumm!

    Reply

  191. Pearl mas on February 12, 2014 at 2:17 pm

    Hi! I have tried a few of your recipes and they are simply amazing! I just don’t go wrong with them and everyone really really loves them. An urgent question though: I need to bake 25 cupcakes for my son’s class. How do I multiply the ingredients? What all ingredients do I multiply? If you could answer these questions, it will be great. Otherwise, I might just make the batter twice over and go ahead.

    Thanks.

    Reply

    • Michelle on February 12th, 2014 at 6:45 pm

      Hi Pearl mas, I haven’t doubled this recipe yet, but I’ve heard from some folks who have and had success. You would just double everything, however, that will only make you 24 cupcakes, so you may need to triple the batch (and have some leftover) if you need exactly 25.

      Reply

      • Pearl Mas on February 13th, 2014 at 6:59 pm

        Thanks for such a quick reply. Although I am apprehensive about doubling baking soda, I will still try doubling everything. Thanks again.

        Reply

      • Pearl Mas on February 18th, 2014 at 5:53 pm

        Hey Michelle,
        Just to let you know, I doubled everything in the recipe and was able to make 20 large cupcakes. They turned out really great (I gave all away and could not taste at all, so I don’t know myself, but everyone loved it and asked for second helping). Thanks again for the wonderful recipe. Btw, I omitted ganache and frosting.

        Reply

  192. amanda on February 15, 2014 at 11:35 am

    can i ask what kind of packaging do you use for your cupcakes?

    Reply

    • Michelle on February 15th, 2014 at 9:44 pm

      Hi Amanda, I’m not sure what you’re referring to by packaging? If you mean the paper liners, then I just buy the white ones from the grocery store.

      Reply

  193. Sharonbynre on February 16, 2014 at 12:51 pm

    As soon as I saw these I had to make them. Lucky for me Valentine’s Day was around the corner so I decided to make them as a special dessert for my family (well, mostly me). They came out perfect and looked just like the picture and they tasted even better! I love love love chocolate and you have to love it to love these cupcakes. It it almost like a giant chocolate truffle ๐Ÿ™‚ the icing is the best I have ever tasted (I used dark chocolate, did not want the icing to be too sweet). Don’t wonder if you should make these just do it! oh and please make the ganache its worth it!

    Reply

  194. Angie on February 17, 2014 at 6:27 pm

    Hi Michelle,

    Q1: Instead of the heavy cream in the ganache, could I use plain or greek yogurt?
    Q2: Instead of powdered sugar in the ganache and frosting, could I use honey or agave and a little cornstarch (i.e. for the anti-caking agent)?

    Thanks for the help!
    Angie

    Reply

    • Michelle on February 17th, 2014 at 11:20 pm

      Hi Angie, I would definitely not recommend either of these substitutions. The ganache will not set up and the texture of the frosting would be much, much too soft.

      Reply

  195. Bina on February 18, 2014 at 12:55 am

    I asked you in January about a substitute for heavy cream. For future reference, I used Rich’s whipped topping and they came out outstanding!!!! This recipe is a gem! So sophisticated, not too sweet, and the corn syrup gave the frosting a beautiful gloss and texture. Thanks, this recipe is a real keeper!

    Reply

  196. Monica on February 23, 2014 at 1:53 am

    These look so gorgeous. I was skimming over the recipe, though, and noticed that it calls for both Dutch-processed cocoa powder and baking soda. Recently, I read on several websites that Dutch-processed cocoa is best used with baking powder (while natural, non-alkalized cocoa is used with baking soda). Anyway, I will try making these without changing anything, as I’m sure they’ll turn out wonderfully regardless.

    Reply

    • Michelle on February 23rd, 2014 at 2:07 pm

      Hi Monica, You are correct, however, this recipe includes vinegar, which is used to activate the baking soda. Enjoy the cupcakes!

      Reply

  197. ana on February 24, 2014 at 9:21 am

    I made these using ordinary cocoa instead of the one mentioned above. My cupcakes had a soapy aftertaste (meaning a bit alkaline) should I drop out vinegar? Or else what should I do because we don’t get Dutch-proccessed cocoa here?
    Plz answer soon, I want to make them again due to the moist-y softness and dense chocolate flavor.
    Pakistan

    Reply

    • Michelle on February 24th, 2014 at 12:49 pm

      Hi Ana, If you cannot order Dutch processed cocoa and are going to use regular unsweetened cocoa powder, then I would omit the vinegar, as that is used to activate the baking soda in conjunction with the Dutch-processed cocoa.

      Reply

  198. ana on February 24, 2014 at 9:23 am

    Also I used regular plain flour due to unavailability of bread flour in Pakistan.

    Reply

  199. kake on February 24, 2014 at 3:30 pm

    Hello Michelle,
    I have found your website a week ago and think this is my BEST baking website ever!! All photos looks so yum!! I have some questions for you. The recipe for cupcake says “whisk” not “beat”. Do you use stand mixer and wire whisk attachment or use a hand whisk? Do you whip them like when you beat egg white or just mix on low speed???
    Thanks:)

    Reply

    • Michelle on February 24th, 2014 at 5:13 pm

      Hi Kake, Thank you, I’m so glad you’re enjoying the site! For each instance in the recipe where it says “whisk” you simply use a hand whisk.

      Reply

      • kake on February 24th, 2014 at 9:09 pm

        Thanks for a quick reply..I will use a hand whisk and let you know how it turns out .

        Reply

  200. sez on February 28, 2014 at 4:13 pm

    Have just stumbled across your website in search for the perfect chocolate cupcake, and oh my lordy is this a good cupcake! I made these last night, and I think this is hands down a winner. The recipe does require a lot more work than a usual cupcake recipe, but its definitely worth it…I’m eating one for breakfast right now (someone stop me!)

    Reply

  201. Tammi Lacy on March 2, 2014 at 7:46 pm

    I don’t usually comment on recipes, but this one deserves it. It looked so good in the photo that I had to make it. I just made it (with milk chocolate) and I t is so awesome! This will be my go to chocolate frosting! My husband thinks it needs more sugar, but he likes SUPER sweet frosting. To me, this is just right on sweetness. Thank you so much for sharing!

    Reply

  202. Liberty on March 5, 2014 at 5:12 pm

    Hi, so glad i found this recipe. It’s so heavenly! Haven’t done the frosting
    Though as i couldn’t find corn syrup in the grocery… Can i replace corn syrup
    to something else?

    Reply

    • Michelle on March 5th, 2014 at 7:43 pm

      Hi Liberty, Do you have access to Lyle’s golden syrup? You could use that.

      Reply

  203. Christy on March 6, 2014 at 2:13 am

    These cupcakes look so, so good. I can’t wait to make them. I was wondering: can I use olive oil in this recipe, or would that affect the taste in a bad way? Thank you!!

    Reply

    • Michelle on March 6th, 2014 at 9:24 pm

      Hi Christy, I definitely would not use olive oil in this recipe, the flavor would be much too heavy.

      Reply

  204. Janet McHenry on March 8, 2014 at 10:04 pm

    I made these today for a special friend’s birthday tomorrow, including the ganache. Wow. A bit of heaven, I think. They’re simply amazing. Thanks!

    Reply

  205. kristi on March 17, 2014 at 10:34 am

    I was wondering if this needs to be refrigerated? If I make the ganache in the morning can I leave at room temperature until I fill cupcakes in the evening? After the cupcakes are filled do they need refrigerated if not eaten the same day?
    Thanks. Love your page.

    Reply

    • Michelle on March 17th, 2014 at 4:03 pm

      Hi Kristi, The cupcakes do not need to be refrigerated. They can stay at room temperature for up to 3 days. As for the ganache, I think it would be okay at room temperature, although I’ve never tried it so I don’t know how firm it would get. You definitely want a very soft, scoopable ganache when it’s time to make the cupcakes.

      Reply

  206. sam on March 18, 2014 at 12:41 pm

    Do you need to use coffe?

    Reply

    • Michelle on March 19th, 2014 at 8:57 am

      Hi Sam, Yes, it’s actually an important ingredient, as it not only helps to keep the cupcakes moist, but it enhances the chocolate flavor, as well.

      Reply

  207. Lynn on March 19, 2014 at 2:25 pm

    can I leave the coffee out of
    the recipe? my husband dislikes the taste of coffee.

    Reply

    • Michelle on March 20th, 2014 at 1:16 pm

      Hi Lynn, I would not recommend omitting the coffee; it really helps keep the cupcakes moist and enhances the chocolate flavor. You cannot taste the flavor of the coffee at all.

      Reply

  208. Maddie on March 21, 2014 at 5:04 pm

    Hi Michelle!
    Would it make a big difference if i don’t use a food processor to make the frosting? I unfortunately don’t have one in use right now. Could i just beat it with a stand mixer or hand mixer?

    Thanks in advanced!
    P.S (though’s cupcakes look like the bomb.com!!!)

    Reply

    • Michelle on March 23rd, 2014 at 10:10 pm

      Hi Maddie, Some other readers have commented that they used a stand mixer and had good results, so I think you should be okay. Enjoy!

      Reply

  209. elaine on March 27, 2014 at 4:14 pm

    Hi Michelle,
    I am revisiting this recipe again but rather than cupcakes I am making it in a bigger round tin. And of course it tasted just as good, however, is there any adjustments I can do to prevent the cake from cracking so much on top? I tried a bowl of water in the oven but it did not help at all. Oops! Any tips? Thanks in advance!

    Reply

    • Michelle on March 29th, 2014 at 1:15 pm

      Hi Elaine, Unfortunately, not all cupcake recipes translate well into cakes, and vice versa. This might be one of those recipes, although I haven’t tried it myself.

      Reply

  210. Mary on March 31, 2014 at 10:04 pm

    These cupcakes are amazing, especially the frosting! I’m planning to make them again soon for a larger group of people, but I know often it is risky to adjust the size of a baking recipe. Have you ever tried doubling this recipe, or do you have any thoughts on attempting it based on other baking experience? Thanks!

    Reply

    • Michelle on April 1st, 2014 at 6:04 pm

      Hi Mary, So glad you enjoy them! I haven’t personally doubled the recipe, but other readers have done so with success.

      Reply

  211. Carolyn on April 4, 2014 at 2:16 pm

    I made these a few days ago after having a similar cupcake at Panera. I thought I could find a recipe that was as good as theirs. I have to say this was even better. It was a bit more involved but worth it. I made sure to follow the directions and used the exact ingredients listed. I used Hershey Special Dark Dutch processed cocoa. I was not able to eat the whole dozen so I froze the leftovers.
    I really enjoy your site. I am a recent transplant to Florida via Mars PA so I enjoy the Pittsburgh references!

    Reply

  212. giggles on April 10, 2014 at 10:42 pm

    thanks for sharing the recipe. I’ll be trying it for my friend’s baby shower.

    Reply

  213. Noreen on April 11, 2014 at 4:03 pm

    Best.Chocolate.Frosting.EVER! Cupcakes delicious too! This time I used half milk and dark chocolate. Go to recipe for sure.

    Reply

  214. Anna on April 13, 2014 at 6:39 pm

    These were so so good! I followed everything as mentioned but didn’t have time to do the frosting, but the cupcakes were moist, fluffy and light. 5 stars!! I will be making these again, with frosting included!

    Reply

  215. sonali joshi on April 15, 2014 at 4:49 am

    made these cup cakes today…turned out perfect..moist and fluffly….i omitted the ganache this time ….but next time i will make it with the ganache….this recipe is a keeper.thanks a lot for this wonderful recipe.

    Reply

  216. Amanda on April 16, 2014 at 6:12 am

    Thank you! I have been searching for the a chocolate cupcake recipe I was happy with and have finally found it! ๐Ÿ™‚

    Reply

  217. Dee on April 17, 2014 at 10:00 am

    Hi, Michelle. I want to make these cupcakes, but also do a thin layer of ganache on the top of the cupcake as well (sort of like a hostess cupcake). Will I be able to do that with this ganache recipe?

    Reply

  218. Eilish on April 18, 2014 at 2:01 pm

    I made these cupcakes on a whim and they were VERY CHOCOLATY! Almost too chocolatey (is that a thing?!), umm perhaps yes..
    I found the ganache to be bitter and did not offer the contrast I would have liked against the sweet and rich frosting. I pictured the ganache to be as salt is to caramel, but found it fell flat. Bitter and flat. I would leave it out next time.
    The cake batter itself is A HIT! I will use this base for chocolate cupcakes probably for life, so thank you! I have always loved coffee based mixes!
    The frosting recipe is delicious, spoon worthy, spreading on toast worthy, but I used bakers chocolate and next time I would like to try Bernard Callebaut chocolate so that the rich chocolate flavour is, well; as pronounced as it can be. These cupcakes are SO chocolaty, why not have the best chocolate to start with. Its like when you’re drinking straight spirits. Lets just say you shouldn’t mix grey goose. The best is the best so enjoy it pure. I would caution that thought for people making this recipe. What quality of chocolate are you using for this recipe. Hershey’s cocoa and Hershey’s chocolate would be an interesting pairing for this recipe as well.
    I have made the batter with bread flour and all purpose flour and they both work well. Bread if you can but don’t turn away from the recipe if you have all purpose to use on hand to run with.
    Your photo’s and recipes are lovely to look forward to Michelle. I have your blueberry buckle in the oven as we speak and implore to you to keep on sharing!

    Reply

  219. Kara on April 21, 2014 at 8:36 pm

    I stumbled across this recipe while I was looking for a chocolate Easter cake recipe and decided to make these instead. I followed your instructions to the letter, aside from substituting the while vinegar for apple cider (I forgot to buy the white). And I don’t have a food processor so made the frosting by hand. I felt like Mr. Muscle once I was done, but it was worth it. These cakes came out perfectly. They are so rich and chocolatey… Amazing. Thanks so much for sharing the recipe!!

    Reply

  220. Andrea_D on April 24, 2014 at 2:14 am

    Hello! I came across your recipe and was wondering if I could omit the chocolate in the frosting to make vanilla frosting, or will it not be the same without the chocolate in it?? Thank you!!!

    Reply

  221. Mary Luz on April 26, 2014 at 10:58 pm

    Hi,
    I plan to make elmo cupcakes using buttercream frosting and fondant. How can I store them and how long would they last stored. I need them for May 18th and would like to make them as soon as I can. Also same question for cakepops.

    Reply

    • Michelle on April 29th, 2014 at 11:14 am

      Hi Mary, I would not make the cupcakes more than 2 days in advance, or you’ll risk the cake starting to dry out. I have never made cake pops, so I’m not sure how far in advance you could make those.

      Reply

  222. Mary Luz on April 29, 2014 at 2:59 pm

    Thank you for the last reply, just one more question please. Is it okay to store the cupcakes with the fondant made eyes, nose and mouth?

    Reply

    • Michelle on April 30th, 2014 at 11:03 am

      Hi Mary, I think that would be fine.

      Reply

  223. Mercedes on May 5, 2014 at 3:49 pm

    Oh. my. gosh! I didn’t do the ganache or chocolate frosting, but the cake itself is absolutely to die for! Thanks for this incredible recipe. It’ll definitely be the first one I turn to when I want chocolate cake. Next time, I think I’ll try with the ganache

    Reply

  224. G on May 5, 2014 at 3:56 pm

    Hi there! May I know how did you prepare the hot coffee? Is sugar added?

    Reply

    • Michelle on May 12th, 2014 at 10:39 am

      I just used my Keurig to brew a cup of coffee. Do not add any sugar, it should be black coffee.

      Reply

  225. Melissa on May 14, 2014 at 2:33 am

    Best wishes. Has anyone made these without The coffee in them. ?

    Reply

  226. Christina on May 17, 2014 at 8:49 pm

    How grams is the following items:
    – 1/3 cup of coca powder
    – 3/4 cup hot coffee, is it black coffee

    Reply

  227. Lovelybaker on May 18, 2014 at 1:22 pm

    First of all -congrats on ur wedding……
    Secondly the cupcakes were just insane..very dark and sooooo much rich
    …made it for my family (i’m 12)….they all loved it..and i made it in a loaf pan and it came out just perfect…..the frosting was also perrfect…
    thnks for sharing

    Reply

  228. Fabz on May 18, 2014 at 3:55 pm

    Hey! Thanku soo much for this recipe
    I just wanted to know that what can I use other than corn syrup? As its not available here and what does hot coffee mean? Do let me know as soo as possible ๐Ÿ™‚
    TC

    Reply

    • Michelle on May 19th, 2014 at 2:02 pm

      I’m not sure what a good substitute would be for corn syrup; you could try agave nectar and see how that works, but I haven’t tried it. As for hot coffee… simply, brewed coffee that is still hot (temperature).

      Reply

  229. Sindy on May 19, 2014 at 5:28 pm

    Hello,
    These look amazing! Do you think I can use semi-sweet chocolate instead? Thats what I currently have?

    Reply

    • Michelle on May 20th, 2014 at 10:21 am

      Hi Sindy, Yes, that would be fine, enjoy!

      Reply

  230. Andrea on May 26, 2014 at 10:17 pm

    Hello Michelle, thank you for the post, I have 2 questions for you, does the frosting work well with fondant? And also, what if I only need to make 6 cupcakes? How will the measurements change?

    Thanks for your help!

    Reply

    • Michelle on May 27th, 2014 at 9:53 am

      Hi Andrea, This is a pretty soft frosting, so if you use it underneath fondant, I would use a very small amount so it doesn’t sneak out from underneath the fondant. As for making 6 cupcakes, just halve all of the ingredients.

      Reply

  231. Shannice on May 27, 2014 at 3:23 am

    Hi Michelle,
    I never brewed coffee before and was wondering how many teaspoons/tablespoons you use in 1 cup of coffee?

    Thank…)

    Reply

    • Michelle on May 27th, 2014 at 9:59 am

      Hi Shannice, I heard this general rule of thumb a few years ago and it seems to work well – however many cups you plan to brew, divide by 2 and add 1 – that’s how many scoops to use. So, for example, if you are brewing 6 cups of coffee, you would use 4 scoops.

      Reply

      • Shannice on May 28th, 2014 at 5:25 pm

        When you say a scoop does that mean 1 tablespoon?

        Reply

        • Michelle on May 30th, 2014 at 12:46 pm

          Hi Shannice, A scoop refers to a standard coffee scoop, I believe they hold 2 tablespoons.

          Reply

  232. Carolyn on June 4, 2014 at 9:40 am

    How would you recommend adjusting for 2 round cake layers instead of cupcakes?

    Reply

    • Michelle on June 5th, 2014 at 9:23 am

      Hi Carolyn, You will need to double the recipe, and the bake time will be slightly longer.

      Reply

      • Carolyn on June 24th, 2014 at 2:45 pm

        Thanks, Michelle. This turned out wonderfully when I made it into 2 round layers. I forget to place parchment paper before pouring the batter in though, so I’d highly suggest that to make for a much easier release from the pan.

        I also recently made these as cupcakes and mistakenly added the ganache to the icing instead of the batter and it was delicious. The icing came out slightly lighter, but still rich, creamy and delicious. I don’t know if you can mess up the recipe… so far it’s come through every time I’ve goofed it up.

        Reply

        • Marilyn on September 23rd, 2014 at 1:32 pm

          Hi, how long did you have to put the 2 rounds layers in for and what size were your cake? Also, at what temperature? Thank you!

          Reply

  233. Beatriz on June 5, 2014 at 1:57 pm

    This is by far the best chocolate cupcake recipe I have ever tried! Although it has a strong coffee flavor (and I don’t dislike that), it’s super chocolatey! Finnaly, I only want to say that I’m a huge fan of your blog for a long time! Have a nice day ๐Ÿ™‚

    Reply

  234. Catarina on June 5, 2014 at 3:36 pm

    This is probably a slightly odd question, but what brand of butter do you use for the frosting? I’ve made a few different frostings in the past, but they never seem to come out the way it should. If it because of the butter? Or is it the powdered sugar? Thank you xx

    Reply

    • Michelle on June 5th, 2014 at 7:39 pm

      Hi Catarina, I use Plugra butter. What do you mean by it doesn’t turn out the way it should? It would be hard to tell if it’s butter or powdered sugar, but I highly doubt that the brand of either would make a terribly huge difference.

      Reply

  235. Mandy on June 8, 2014 at 4:46 am

    Does anyone know if this recipe doubles well, or should I make two separate batches? Thanks!

    Reply

    • Ami on June 23rd, 2014 at 11:14 pm

      I’m going to make separate batches when I fill a large cupcake order, next month. I think it will be easier just based on my experience with making one batch.

      Reply

  236. T Pham on June 13, 2014 at 1:14 pm

    this is going to be my “go to” chocolate cupcake recipe! love it!

    Reply

  237. sue griffore on June 20, 2014 at 5:43 pm

    Few people have commented about the ganache causing baking issues. Would it work to core out the center and pipe the ganache into the cavity? Anxious to try these and want them to be perfect! thank you

    Reply

    • Michelle on June 21st, 2014 at 1:09 pm

      Hi Sue, As long as you follow the chill times for the ganache, you should not have any issues. However, if you prefer to fill the cupcakes after baking, that would work, too.

      Reply

  238. sue griffore on June 21, 2014 at 7:21 pm

    REALLY want to make these cupcakes! This whole Dutch cocoa has me puzzled! Maybe I have read too much into it. If it works for you, then I feel that is what I should do. I have seen that if you are using Dutch, you should use baking powder in place of soda. Something about the alkali (sp)??? I cannot get the Penzeys (too expensive to ship) — have you used Droste or Perg something? Thank you so much…………….

    Reply

    • Michelle on June 23rd, 2014 at 9:51 am

      Hi Sue, I have never used Droste or Perg, but you can use whatever brand you’d like.

      Reply

  239. mel on June 23, 2014 at 10:36 am

    OMG!!!! I think this is it!! The chocolate cupcakes recipe I’ve been waiting for!! Thank you so much for posting this recipe!!

    I was just wondering about the hot coffee, is it with or without sugar?
    thank you ๐Ÿ™‚

    Reply

    • Michelle on June 26th, 2014 at 10:47 am

      Hi Mel, The coffee should be black, no sugar or cream.

      Reply

  240. Ami on June 23, 2014 at 11:12 pm

    I just made these, tonight, as a test bake for a large cupcake order I’ve got coming up for a baby’s first birthday, next month. The client wants something “really chocolatey,” so I googled for a different recipe than I usually use. First, let me say that this is one of the richest desserts I’ve ever put in my mouth and I’ve been in the cupcake business a long time. The ganache created a crater in the cupcake, which distressed me a little. I piped the frosting into the crater, so it worked but I feel like the extra frosting made for an even richer dessert. The cake set up nice, no complaints there. I used a basic Nestle cocoa in place of the Dutch cocoa just because it’s what I had. I thought it worked fine. I used my VitaMix to blend the frosting because I didn’t feel like getting my food processor out for 12 cupcakes. For the large order I will use the food processor because using the VitaMix worked but it created more of a mess than I would have liked. I really loved the consistency of the frosting. It was so buttery that it stirred well and piped like a dream. I think I will stick with this recipe for my order next month but I will omit the ganache. I think it is probably just a little month for a baby’s birthday party.

    Reply

  241. Joanne on June 28, 2014 at 11:35 pm

    WOW!! I made these cupcakes and a double batch of this frosting today and they are incredible!! I love the cupcakes, they are rich and decadent. The frosting is dark and rich and tastes like chocolate, not like sweetness. I included the ganache in half the cupcakes and left it out of the other half so that I could compare. If I’m baking these cupcakes to make an impression then I’m going to include the ganache for the extra wow factor but just for the family I’ll skip it as the cupcakes on their own are marvelous. I made the cupcakes with All-purpose flour as that’s what I had in the house and I used dark chocolate everywhere it called for melted chocolate. The frosting is amazing but I need to find a way to make it slightly sturdier, it’s on the soft side right now and it won’t hold up to the “beaver cupcakes” I’ll be making with this frosting for Canada Day on July 1st. I’m not sure if just putting it in the fridge for an hour will do the trick or not but I’ll try that first. Otherwise I may try adding some whipped butter and extra icing sugar but I’m afraid to affect the sweetness of an already perfect frosting. Overall, this is a perfect recipe that I will make over and over, I’m so glad I found it and even more glad you shared it!

    Reply

    • Joanne (again!) on June 29th, 2014 at 12:55 pm

      I just wanted to follow-up and say that I mixed an additional cup of butter with another cup of icing sugar and a cup of cocoa into the doubled batch of frosting and it thickened the consistency up perfectly without sacrificing the wonderful chocolate taste. I was concerned that it would turn out too sweet with the added sugar but the cocoa helped offset the sweetness and now I have more of a fudgy frosting that will hold up to the decorations I have planned for these outstanding cupcakes I’m about to bake again in about 20 minutes. It’s too bad I can’t post a picture for you to see the outcome, it’s a fun project!

      Reply

      • Michelle on June 29th, 2014 at 10:28 pm

        Hi Joanne, Thanks so much for the feedback! I’m so glad you got the frosting to the consistency you were looking for. Enjoy the cupcakes! ๐Ÿ™‚

        Reply

  242. sue griffore on July 7, 2014 at 8:36 pm

    I finally found the Dutched cocoa! Now I can make these! Do you feel that they can be made the day before serving? Will the frosting crust/set? I have never made an icing with these ingredients. Anxious to try a new one that is not cooked – or a stand mixer. Thank you so much……

    Reply

    • Michelle on July 8th, 2014 at 9:45 am

      Hi Sue, Yes, you could definitely make these a day in advance. Enjoy!

      Reply

  243. sue griffore on July 8, 2014 at 6:13 pm

    Hi Michelle………..I would like to know if the frosting will set/crust? Does it stay soft? If it is too soft to pipe, would you just add more xxx? thank you

    Reply

    • Michelle on July 8th, 2014 at 10:46 pm

      Hi Sue, The frosting does not set or crust, but it does keep its shape once piped. I wouldn’t add anything to the frosting; unless your house is exceptionally hot or humid (no AC at this time of year), you shouldn’t have an issue with it being too soft.

      Reply

  244. sue griffore on July 19, 2014 at 9:15 pm

    Wow! I finally found the dutched cocoa and made these. Anxious to make again. Recipe easy to follow. I have never made this type of frosting. It was very silky and just beautiful. It stayed very soft. I was able to pipe it. Do you have any suggestions to make it a bit firmer? Thank you so much.

    Reply

    • Michelle on July 21st, 2014 at 8:46 am

      Hi Sue, I don’t think I would try to start altering this particular recipe; it’s just not meant to be a stiff frosting. If you’re looking for something firmer and stiffer, I would use a traditional American chocolate buttercream.

      Reply

  245. joyce on July 21, 2014 at 5:57 am

    Hi! Does this recipe double well? or do you recommend making them in batches if I want to make more?

    Reply

    • Michelle on July 21st, 2014 at 8:50 am

      Hi Joyce, Yes, you can double this recipe.

      Reply

  246. Kate on July 21, 2014 at 4:35 pm

    Hi Michelle, why did you use bread flour instead of the usual all purpose or cake flour?

    Reply

    • Michelle on July 22nd, 2014 at 9:39 am

      Hi Kate, The bread flour provides a sturdier cupcakes, which is necessary with the ganache filling being baked in the middle.

      Reply

  247. Chas on July 25, 2014 at 5:15 pm

    Hi! I’m planning to convert this recipe to a 6-inch, 4-layer cake but I’m not quite sure what to do with the ganache. If I spoon the ganache onto the cake batter (using a 6-inch springform pan), will the cake still rise? Or should I skip the ganache altogether?

    Thanks! ๐Ÿ™‚

    Reply

    • Michelle on July 25th, 2014 at 9:33 pm

      Hi Chas, If you are converting this to a layer cake, I would probably omit the ganache. Enjoy!

      Reply

      • Chas on July 26th, 2014 at 1:19 am

        Thanks Michelle! ๐Ÿ™‚

        Reply

  248. Mary Anne on July 28, 2014 at 5:35 am

    Oh! Here I am again, asking for flour alternatives. First of all, these look DIVINE!! I’m making them tomorrow for a special occasion. That is, passing my time whilst others around me celebrate said occasion.

    Getting to the point, though, can all purpose flour be used instead of the bread flour? I just exceeded my limit of spending and mum won’t be too happy with me running off to the market again. Other (more) accountable factors included, I really can’t use the bread flour. If yes, would it alter the outcome too much? (I have to get this right. My father doesn’t appreciate my “poor baking skills” at all. Must. Get. Approval)

    Reply

    • Michelle on July 28th, 2014 at 10:59 am

      Hi Mary Anne, If you intend to use the ganache center, I really do recommend the bread flour. It has more protein than all-purpose flour, which gives the cupcakes a sturdier base for holding a soft filling. You could use all-purpose flour, but I would then recommend omitting the ganache filling.

      Reply

  249. Enclh on August 4, 2014 at 1:14 pm

    Hi, my frosting turned oily and lumpy… Any idea of how can I fix this??? Please someone help! THANK YOU”””

    Reply

  250. Perlie on August 11, 2014 at 11:08 pm

    Hi! Can I use this recipe in a form of cake? Should I just double the recipe? Thanks a lot! ๐Ÿ™‚

    Reply

    • Michelle on August 15th, 2014 at 7:58 am

      Hi Perlie, I haven’t done so, but a number of readers have made that adaptation with good results. (I would probably skip the ganache) Enjoy!

      Reply

  251. AliT on August 14, 2014 at 10:34 am

    Has anyone tried making and freezing these? I’d love to make them for a baby shower, but a lot of people and being able to freeze ahead and then thaw and frost on the day would be a big help! Any tips for that?

    Reply

    • Michelle on August 15th, 2014 at 9:25 am

      You could definitely freeze them, but I would not frost them until after you’ve thawed them. To freeze, cool completely then wrap individually in plastic wrap and store in a ziploc freezer bag.

      Reply

      • AliT on August 26th, 2014 at 11:49 am

        So I made this with my stepdaughter this weekend and I have to say mixed reviews here. The actual cake was gorgeous. Absolutely perfect, and it froze and thawed beautifully (I did leave out the ganache step, since I was freezing, not sure how well that would have worked). I am not a personal fan of the icing. I was actually a little shocked at how much corn syrup was in there compared to the powdered sugar. I am sure that is what gave it the silky glossy look, which was aesthetically lovely, but I found it to be almost too ooey gooey and quite sickly. I could only eat one miniature cupcake and felt a bit ill. Just a thought, but you have to really like a stickier, very sweet, gooey icing for this recipe! The cake is a homerun though, lest I sound too preachy! Almost like a fluffy brownie, exactly what I was looking for. With a simple buttercream I think this is a keeper

        Reply

  252. Wendy Redman on August 22, 2014 at 7:47 am

    I’m making these for my 6 yr olds Birthday and wondering if the coffee in these cupcakes gives them a coffee taste?

    Reply

    • Michelle on August 22nd, 2014 at 10:20 am

      Hi Wendy, You can’t taste the coffee; it just enhances the chocolate flavor. Enjoy!

      Reply

  253. Johanna on August 27, 2014 at 12:32 am

    Hi Michelle,

    Thank you for the recipe! May I ask why bread flour instead of AP flour? Is for the density of the cupcake? I don’t like cupcakes that are too floppy. Will this be the solution? Thank you.

    Reply

    • Michelle on August 27th, 2014 at 11:30 am

      Hi Johanna, Because there is a ganache center, the bread flour helps to create a sturdier cupcake that will keep its structure.

      Reply

  254. Nadia Faye on September 10, 2014 at 11:36 pm

    OH MY LANTA! I had some serious doubt these cupcakes were going to bake properly when I poured the batter into the cups. It was so thin I thought I must have done something wrong, but I didn’t!

    The cupcakes are so fluffy and this is the best chocolate frosting I have ever had and don’t even get me started on that ganache! These are now my favorite cupcakes to make. THANK YOU SO MUCH for creating it! Everyone is going to want to be my best friend! :-p

    Reply

  255. Corine on September 16, 2014 at 9:33 am

    Hi
    I made the cupcakes but it falls apart at the first bite. this is the first time I encounter this problem. I am wondering if there is any technique when using bread flour for cupcakes?

    Reply

    • Michelle on September 17th, 2014 at 9:07 am

      Hi Corine, The bread flour actually makes the cupcakes sturdier so they should not fall apart or crumble.

      Reply

  256. Sajida on September 19, 2014 at 7:20 pm

    Awesome recipe. Tried yesterday n the cupcakes were super super moist. Never gonna try any other chocolate cake or cupcake recipe…n yes i used all purpose flour n result was just great! Thanku so much gor sharing this recips with us. Love it

    Reply

  257. Steph on September 26, 2014 at 9:37 pm

    These were really excellent! I loved that the frosting was less sweet and could have eaten the whole lot with a spoon. ๐Ÿ™‚

    Reply

  258. Jasmin on September 29, 2014 at 6:19 pm

    I made these cupcakes witbout the ganache. It may be because I used sunflower oil instead of just vegetable, but they came out tasting and smelling really strongly of the oil. Also, they dont have the lightness that youd expect from a cupcake. You can definitely tell there’s something “bready” about the texture. Shame cause they look great and domed beautifully.

    Reply

    • Michelle on September 30th, 2014 at 10:40 am

      Hi Jasmin, You absolutely may have noticed differences due to the oil substitution. The bread flour is used to create a stable cupcake that will hold up to the soft ganache filling, so eliminating that may have affected the final texture of the cupcake.

      Reply

      • Jasmin on October 26th, 2014 at 4:18 pm

        Thanks for the tips, I will try them again with proper vegetable oil and the ganache ๐Ÿ™‚

        Reply

  259. Clare Rixon on September 30, 2014 at 5:15 am

    The title of this recipe is 100% accurate. I have always been a fan of your recipes but this one blew me away. For the English readers I used Cadburys for the chocolate, and it just taste like one big bar of cadburys in a cake! Sooo good and by far the best butter cream I have ever had! I used plain flour simply as I didn’t have any strong bread flour in, and although I’m sure strong flour is better, these were definitely not lacking. I will never use a different recipe again! Thank you thank you thank you

    Reply

  260. negar on September 30, 2014 at 8:39 am

    This recipe is really amazing I made it several times with different frostings and every one loved it.I also made it for a birthday cake and it turned out heavenly.thanks for sharing the recipe <3

    Reply

  261. gabis on October 1, 2014 at 9:38 am

    Ok, so I’m dead and Heaven is an infinite stash of those absolutely perfect cupcakes!!!

    Reply

  262. Sophie on October 4, 2014 at 8:31 am

    Just finished making these cupcakes now.
    Absolutely exquisite. Such a fantastic recipe! These really are the best ever chocolate cupcakes! Thank-you so much for sharing. It’s my first time visiting your blog- and I am so glad I found it ๐Ÿ™‚ Subscribed too!

    I followed recipe exactly, except there were some products I could not get as I am in NZ.
    – Used standard cocoa powder
    – No corn syrup so used golden syrup instead
    – No bread flour, so I used plain flour.
    – For icing, i didn’t have a food processor so I used hand-mixer instead. I found it was difficult to combine (so dry) so I added golden syrup and vanilla to help moisten mixture for ease of mixing.

    Also I am just a beginner when it comes to cupcakes so I read comments regarding ganache beforehand and decided not to risk it being a noob and all. However, I still added it once cakes were cooked.

    THANKS SO MUCH AGAIN! ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ Loved it!

    Reply

  263. ginnie on October 8, 2014 at 9:41 pm

    Hi,
    Did you use a handmixer for preparing the cupcake batter? or a normal whisk will do? Your cupcakes look divine!

    Reply

    • Michelle on October 9th, 2014 at 11:17 am

      Hi Ginnie, I used a stand mixer. I would recommend at least a hand mixer, I have not used a whisk so couldn’t verify the outcome.

      Reply

  264. Chempot on October 12, 2014 at 8:07 am

    Hi! I was just wondering, is the center supposed to be soft because of the ganache filling or was mine just under-baked? Baked mine for 20minutes though.

    Reply

    • Michelle on October 13th, 2014 at 11:37 am

      Yes, it should be soft where the ganache is.

      Reply

  265. Casey on October 12, 2014 at 11:56 am

    You may want to add a note on how much to fill the cups. I had no idea and filled them to about 80%. I now have a flood of overflowing cupcake mix burning up in my oven and a birthday today.

    Reply

    • Michelle on October 13th, 2014 at 7:35 pm

      Hi Casey, I’m sorry about your mishap. If you divide the batter evenly between a standard muffin pan (for 12 cupcakes), then there should be an appropriate amount of batter in each cup.

      Reply

  266. Margaret Smith on October 18, 2014 at 9:41 am

    After making these for the 1 millionth time i can say with hesitation that these are the most phenomenal, wonderful cupcakes i have ever baked and will always be the best. YUM. I swear you can’t mess these up. Any body who doesn’t mind a bit of work, make these!There amazing!

    Reply

  267. Regina on November 19, 2014 at 10:24 am

    Just pulled the cupcakes out of the oven, they smell so good. Do you think I could freeze them till I need them on Saturday? That was my plan, but I hesitate because of the ganache. I’m making a variety of cupcakes for my daughter’s 30th birthday, all from your website. They are always a hit, so thank you.

    Reply

    • Michelle on November 24th, 2014 at 4:53 pm

      Hi Regina, You can definitely freeze them, unfrosted. Happy birthday to your daughter!

      Reply

  268. Helen on December 15, 2014 at 9:59 am

    I can’t find corn syrup so do you think a fudgy frosting would suit or not?? Thanks in andavce for your time!!!

    Reply

  269. Gill on December 15, 2014 at 12:50 pm

    Hey Michelle,
    Tried this last week,turned out fabulous!was a bit unsure of the measurements though as they were in cups ,nevertheless turned out well!it would be helpful if the amounts are given in grams or ounces as cup measurements tend to vary in different websites,countries,volumes etc.

    Reply

    • Michelle on December 16th, 2014 at 4:26 pm

      Hi Gill, You could also use Lyle’s Golden Syrup, but yes, a fudge frosting is always delicious!

      Reply

  270. Jacque-Lynne on December 16, 2014 at 7:57 pm

    I have to agree these are in fact amazing cupcakes ๐Ÿ™‚

    Reply

  271. Katie on December 18, 2014 at 2:44 pm

    Can this recipe be doubled? Also do they keep well overnight?

    Reply

    • Michelle on December 21st, 2014 at 3:49 pm

      Hi Katie, Yes you can double it. And yes, they will be fine overnight.

      Reply

  272. Megan on December 27, 2014 at 11:20 pm

    I would like to add that this frosting recipe is awesome. I’ve used it a few times, but for some reason it separated. I may have not let my chocolate cool enough. I was DEVASTATED. However, with some quick thinking I grabbed my sour cream and threw in a glob and after a few pulses with the processor, omg it was saved. Shiny, thick, bam. Thank goodness.

    Reply

  273. Sonam on December 29, 2014 at 3:06 am

    Hi There.

    These cupcakes have become our favourite and have not considered using any other recipe! i Just love this recipe!
    What i would like to know is would i be able to make a two layered cake with this recipe?

    Excluding the ganache ofcourse.

    Would you advise that?

    Reply

    • Michelle on December 29th, 2014 at 9:43 pm

      Hi Sonam, So awesome to hear you love the cupcakes! I haven’t made a layer cake from this recipe, but others have with success. You’ll need to double the recipe for a two-layer cake and may need to increase the baking time a bit. Enjoy!

      Reply

      • Sonam on December 30th, 2014 at 12:51 am

        Thanx a ton! Will be trying it sometime this week! ๐Ÿ˜€

        Reply

  274. Robin on January 7, 2015 at 1:03 am

    I tried these out last week (sans the ganache filling) and they turned out great. This was my first time baking cupcakes. I didn’t have an icing cone to put the icing so it looked rather clumsy. But it tasted great.
    P.S I didn’t add corn syrrup to the icing because I didn’t have any. Is there any substitution for that?

    Reply

    • Michelle on January 8th, 2015 at 12:02 pm

      Hi Robin, The only substitution I could think of would be something like Lyle’s Golden Syrup. Glad you enjoyed the cupcakes!

      Reply

  275. Marion on January 15, 2015 at 4:36 am

    I made these today as per instructions but they all sank in middle (huge craters) where I put the ganache on top ๐Ÿ™ what did i do wrong???
    Ps they taste awesome though so not wasted!!!!

    Reply

    • kerri on March 2nd, 2015 at 10:17 pm

      Hi Marion! I know this reply is a bit late, but here it is! I’ve made these cupcakes several times, and the crater effect has happened on a couple of occasions, but I don’t mind it at all, since it gets covered in frosting. I think it happens when the ganache is chilled for too long. It gets heavy and sinks down. Try chilling it for just 20 minutes. I usually make the cake batter first, get that in the fridge, then make the ganache.

      Reply

  276. Ruby from Uk on January 21, 2015 at 9:37 am

    Omgggggg these are by far the best chocolate cupcakes EVER!! And I mean it! I was a bit worried about using the bread flour instead of ap flour & of course the vinegar but oh my word! They came out beautifully, rose to perfection . As a professional cake decorator it is crucial for me that the cupcakes rise evenly and these ones sure did! They are soft, moist, chocolaty, melt in the mouth kind of goodness! I have not made the frosting as I’m going to cover these with fondant and decorate them but One thing is for sure…… I’m not gonna use any other chocolate cupcake recipe ever! This is definitely a keeper

    Reply

  277. Carolyn on February 9, 2015 at 11:31 am

    What happens if you don’t add coffee? Making for my sons’s birthday. Thanks!!!

    Reply

    • Carolyn on February 9th, 2015 at 11:36 am

      Also we don’t drink coffee so I don’t have any in the house.

      Reply

    • Michelle on February 9th, 2015 at 1:29 pm

      Hi Carolyn, The coffee adds both moistness and a complement to the chocolate flavor (you can’t actually taste the coffee). I really recommend using it (you can use decaf for kids if you want); if you don’t, then hot water will work, but the flavor of the cupcakes may be a little diluted.

      Reply

  278. Jane on February 24, 2015 at 11:07 am

    Hi,

    Ive used pastry flour instead of bread flour and my cupcake turned out be crumbly. Is that the cause of it? And may I know if I can use maple syrup to substitute corn syrup?

    Thank you ๐Ÿ™‚

    Reply

  279. Katie on March 2, 2015 at 8:10 am

    I made these recently and they were FANTASTIC! They will be my go-to chocolate cupcake recipe from now on. ๐Ÿ™‚

    Reply

  280. susan krisch on March 2, 2015 at 8:51 am

    i would love to try these- but non dairy
    can i do anything to sub out the heavy cream?
    would a soy, rice or alternate non milk work?

    Reply

    • Michelle on March 2nd, 2015 at 7:28 pm

      Hi Susan, I haven’t tried any non-dairy substitutes so I can’t say for sure how it would impact the recipe. Let me know if you give them a try!

      Reply

  281. Erin @ Miss Scrambled Egg on March 2, 2015 at 11:13 am

    Holy Moly! These look amazing. I love chocolate cupcakes. I am tempted to run home and make these as soon as I walk into the house.

    Reply

  282. Linda on March 2, 2015 at 11:18 am

    Hi Michelle,
    I have cocoa powder in my cupboard, but it’s not Dutch processed. It’s Hershey’s Natural Unsweetened. Can I use that or will it make a difference in flavor?

    Reply

    • Michelle on March 2nd, 2015 at 7:29 pm

      Hi Linda, It will make a difference. If you can get Dutch-processed, definitely use that.

      Reply

      • Linda on March 2nd, 2015 at 9:35 pm

        Ok, thx Michelle!

        Reply

  283. Kari on March 2, 2015 at 12:21 pm

    Yum! Those look so decadent!
    Kari
    http://www.sweetteasweetie.com

    Reply

  284. Lori G. on March 2, 2015 at 1:06 pm

    This has been my ‘go-to’ chocolate cupcake recipe since I first tried it in 2013. I rarely add the ganache middle…still A-MAZING!

    Reply

  285. Tiffany on March 2, 2015 at 2:52 pm

    Can this recipe be doubled or tripled, or would I need to make separate batches?

    Reply

    • Tiffany on March 2nd, 2015 at 2:55 pm

      never mind, just saw where you answered this above. ๐Ÿ™‚

      Reply

  286. Silvia on March 2, 2015 at 5:00 pm

    Please, how can I find the translation to spanish for at least the rรฉcipe of the frosting in grams instead of cups? It look soo amazing but I donยดt understand. I want to make them !!! Thanks a lot !!!

    Reply

  287. Kelly on March 2, 2015 at 11:34 pm

    These look and sound like heaven, thank you so much for sharing – I have pinned to make them later!

    xx Kelly
    Sparkles and Shoes

    Reply

  288. Mary @chattavore on March 3, 2015 at 9:24 pm

    OH. That frosting….

    Reply

  289. Jennifer on March 3, 2015 at 10:16 pm

    I am constantly in awe of your photography skills (and of course your baking but that’s a given!). I honestly don’t know how you got that frosting to look so good!

    Reply

  290. Theresa on March 5, 2015 at 5:55 pm

    How decadent!! These look so silky and luxurious, can’t wait to test them out.

    Reply

  291. cherise on March 7, 2015 at 8:13 am

    Hi,would love to try these but I don’t have Dutch processed cocoa powder. Can I use regular cocoa powder? Will there be any other adjustments if I do so?

    Reply

    • Michelle on March 9th, 2015 at 10:39 am

      Hi Cherise, It does make a difference because of how each one reacts with leaveners. I would recommend buying a supply of Dutch-process cocoa powder to keep on hand (you can find it at places like Amazon, King Arthur Flour, Penzeys, etc.). You can make the substitution if need be, but know that it may affect the taste and how the cupcakes rise.

      Reply

  292. cupcake recipes on March 9, 2015 at 6:07 pm

    Congratulations for the wedding with best wishes, waiting for the wedding arty photos,
    the chocolate cupcakes are so delicious

    Reply

  293. Alliya on March 10, 2015 at 1:28 pm

    Hi, these cupcakes are awesome–they taste as awesome as they look…just one question; can I use this recepie for a cake? I want to make a chocolate layer cake; could you guide me on how to vary the ingredient quantities.

    Thanks

    Reply

    • Michelle on March 10th, 2015 at 8:47 pm

      Hi Alliya, I haven’t used this recipe for a cake, but a number of other readers have, and have had success. Enjoy!

      Reply

  294. Veronica Zimmerly on March 22, 2015 at 8:51 am

    What type of chocolate did you use for frosting (milk, semi, or dark)

    Reply

    • Michelle on March 22nd, 2015 at 6:15 pm

      Hi Veronica, I used semisweet.

      Reply

  295. Hearher on March 22, 2015 at 6:08 pm

    Just made these for my daughter’s piano recital…to say they are amazing and outrageous is an understatement!! These are beyond words delicious – but they will probably keep all of the kids up tonight. Super chocolatey with coffee. I did use decaf, so that’s a plus

    Reply

  296. Elaine S. on March 23, 2015 at 7:36 am

    How lucky I am that I came across this recipe yesterday! So was everyone else at the party last night. These are truly the world’s best cupcakes. I must admit I used 1/2 cup sugar in the frosting, which was AMAZING. Ganache baked in? Brilliant, moist, deliciousness. Endless thanks!

    Reply

  297. Liz on March 23, 2015 at 1:03 pm

    This is my favourite chocolate cupcake recipe!!! Use it over and over, and it never disappoints ๐Ÿ™‚ thanks!

    Reply

  298. Helen on March 28, 2015 at 5:00 pm

    I made these for my son’s birthday (after googling “best chocolate cupcakes” and they were fantastic! I subbed AP flour for bread flour and agave nectar for the light corn syrup, and I used a stand mixer for everything – no food processor. Anyway, they were amazing and everyone loved them. Thanks so much for the awesome recipe, I would make these again!

    Reply

  299. Jenna on March 29, 2015 at 3:28 pm

    I just found this recipe after years of searching for a chocolate cupcake that wasn’t dry. This is it! So good so chocolaty without being overwhelmingly rich. Now my go to!

    Reply

  300. Genevieve on April 4, 2015 at 4:47 pm

    OMG .. I made these delicious cuppies without the frosting and they tasted ORGASMIC .. Thank you for sharing this recipe ๐Ÿ™‚ Love & Light

    Reply

  301. Katie on April 18, 2015 at 4:51 pm

    I just finished making these and they turned out incredibly. They’re soft and fluffy and not at all too sweet. Thank you so, so much for sharing! xx

    Reply

  302. Jess on April 20, 2015 at 12:26 am

    To my fellow bakers, brown eyed or blue:

    My experience with Brown Eyed Bakerโ€™s โ€œUltimate Chocolate Cupcakesโ€ was a fantastic one. She includes interesting ingredients that not only add taste, but aesthetic and textural appeal (coffee, vinegar, and corn syrup, oh my). However, itโ€™s not one for the lazy. Technically itโ€™s three recipes in one โ€“ ganache, cake, and frosting โ€“ and can be time and temperature sensitive. In conclusion, itโ€™s a mouthwatering but challenging recipe.

    My recommendation: Go for it!

    This recipe will push you. But, trust me, the results are to die for. Hereโ€™s why:

    As a baker from the hipster-infused Pacific Northwest, I love a unique recipe. My criteria are that it’s engaging (fun to make) and entertaining (fun to eat). There should be interest factors that make me both excited and slightly nervous that the kitchen may combust. In other words, like many, I enjoy recipes that push my limits. And like more than many, I have made chocolate cupcakes dozens of timesโ€“ some hits, some misses โ€“ but never have I come across such a shocking crowd-pleaser as Brown Eyed Bakerโ€™s take on the classic.

    With โ€œUltimate Chocolate Cupcakes,โ€ it was the aesthetic appeal of the recipe that first drew me in (high-def photographs; hilarious dialogue). But it was the interest factors that had me stay: the gooey ganache center and double-take ingredients like coffee and white vinegar.

    As a lover of all things mocha, the coffee had me especially excited.

    But vinegar?

    I was tentative. I turned to Google, which, as we know, can appease and terrify (avoid WebMD). As I nervously typed in โ€œvinegar+cakeโ€ I was expecting an explosion of taste bud horror stories. Instead, I learned about its magnificent moistening powers.

    So, with trust in the Brown Eyed Baker, I measured out two teaspoons with a pinched nose and was… rewarded. The cakes fell apart in my mouth with zero strange aftertastes. I know it was the vinegar the made the different because when I tried the recipe for a second time and did not take the extra trip to the market, the cakes were slightly less moist (although still deliciousโ€ฆ hey, itโ€™s chocolate).

    One of my criteria for a bad recipe is that itโ€™s more effort than deserving, whether this means multiple trips to the supermarket or emergency room. Although โ€œUltimate Chocolate Cupcakesโ€ was definitely worth it, Iโ€™ll admit it did push my comfort zone. Hereโ€™s why:

    First, not everyone has white vinegar at-the-ready in his or her pantry. At least not most college students like myself. This one essential ingredient complicates the recipe because, as you may have already guessed, it now needs be planned. White vinegar is not the only anomaly; bread flour and Dutch-pressed cocoa powder also join the mix. This can make any of the three parts โ€“ ganache, cake, or frosting โ€“ an afternoon in themselves.

    Why does this matter? Weโ€™ve all fudged the details of a recipe before. Iโ€™m here to tell you, in the case of โ€œUltimate Chocolate Cupcakes,โ€ the details make the cake.

    Before this recipe, I was a self-proclaimed novice who reveled in chances to deviate from the recipe. Ingredients were guidelines. Measurements were suggestions. No cream of tarter? Add cream, leave the tarter. Looking back, it was a good thing that the first time I made โ€œUltimate Chocolate Cupcakesโ€ was during a scorching August afternoon when my blood was running so thick and warm that I had no choice but to slow down, shop for ingredients, and follow the recipe as followed. Otherwise, I may have chocked up the potentially-disastrous results to the recipeโ€™s failing rather than my own.

    But I did not deviate. I promise. And the recipe was perfect.

    The ganache was silky. The cake was bouncy. The frosting was curl-tipped enough for a Dairy Queen commercial. I was Queen of the House for a whole three hours (only makes dozen; doesnโ€™t supply willpower).

    Eager, I made them again the next week. But this time — whether from arrogance or generic laziness โ€“ I disregarded the vinegar, upped the coffee, used a hodgepodge of three different flours, and frosted while the cake was hot. There was no cream-curl. There was only sadness. (Again, a hyperbole. I still ate three before dinner)

    Nevertheless, I would not consider this recipeโ€™s complexity a downfall. Like any good recipe or relationship, it was worth the trouble. For me, it was also a learning opportunity. Brown Eyed Baker seems to agree. In her โ€œAboutโ€ section, she hopes we โ€œleave the site with the insatiable urge to run into your kitchen and whip up what youโ€™ve seen here, and the confidence to know that you can do it.โ€

    Iโ€™m here to tell you, you CAN do it. If a lazy-but-pretend-Iโ€™m-creative college student can, you can. Sure, the recipe is time and temperature sensitive. So take the time or you will feel the heat. Measure the flour. Cool the cakes. You will rule the house as Chocolate Champion. Because these cupcakes are both interesting in their ingredients and sinful in their savoriness.

    I canโ€™t wait to try Brown Eyed Bakerโ€™s other recipes!

    Reply

  303. Kerry on April 21, 2015 at 8:58 am

    These cupcakes were a HUGE hit and started quite the story this weekend. I made a double batch and brought half to a friendโ€™s moving party where they were quickly devoured. The other half I left at home for a birthday party on Sunday. While I was at the moving party my roommate brought a 10 month yellow lab puppy to the house she was babysitting. Long story short they were so tempting the puppy found his way to devouring 10 cupcakes that my roommate thought were out of reachโ€ฆ. (She has never had a large dog before. She is now aware only the microwave, oven, or other shelf she can only reach by step stool is safe from puppies). Long story short, I came home to a very happy puppy who seemed unbothered by the copious amounts of consumed chocolate. After a long night at the veterinary ER the poor puppy was still quite happy with himself when we got home and the vet was impressed with the volume of cupcake in his stomach. He stated that if the puppy was not brought in as quickly as he was this story would have ended very differently. He is 100% fine and running around as if nothing ever happened. He even sat wagging his tail asking for a bite of one of the two surviving cupcakes when I it as a snack at the end of the night (clearly he did not connect the dots). We have subsequently renamed these delicious cupcakes โ€œDeath by Chocolateโ€. Though there were no cupcakes for the birthday party there was an unforgettable story for these cupcakes.

    Reply

  304. Steph on April 28, 2015 at 5:23 am

    Isn’t the chocolate cupcake base just a rewrite of the recipe from Cook’s Illustrated for their Ultimate Chocolate Cupcake?

    Reply

    • Steph on April 28th, 2015 at 5:29 am

      Oh, now I see it — but it’s a bit sneaky to put the attribution way at the bottom of the recipe, as if you “developed” the techniques, like melting the chocolate in the coffee or using bread flour. From reading the entire post, I had the idea that you developed this recipe, instead of just found it in Cook’s Illustrated and tried it yourself. The blogging world is very strange indeed, when it comes to copyright and attribution ๐Ÿ™‚

      Reply

  305. CakeDancer on May 5, 2015 at 12:38 am

    Hello! I love this cupcake recipe and congratulations on your wedding (a couple of years late, no biggie.) If somebody does see this comment, I have a few suggestions:
    – I only had a mini food processor, so i just used that to cream the butter well until it was extremely smooth and shiny, and then I beat everything else in with a hand mixer which gave me great results!
    – Definitely try to aerate the batter before baking, I found it too be too dense/rich/fudgy (even for me, a deathly chocolate lover) when coupled with the dense, rich, fudgy frosting
    – beat the butter in the frosting for a loooooong time, otherwise the frosting will also be too dense. (but the frosting is absolutely wonderful for piping. its amazing!)
    – i didn’t realize that i had ran out of white vinegar, so i had just substituted the baking soda for some extra baking power and they rose perfectly well
    – skimp on the chocolate and butter for the frosting. i added the correct, exact amounts, and it was a sweet, sweet disaster. way too sweet. like it was overpowering. esp since i used semi-sweet chocolate chips!
    – i added extra cocoa powder for a deeper flavor, and it worked very well! the coffee + cocoa powder is one of my favorite combinations when baking.
    thats all, but its best to play a little with this fantastic recipe! its great! definitely recommend.

    Reply

  306. Annie on May 6, 2015 at 5:30 am

    These are amazing! Made a batch for a friends birthday last night and got raving reviews from everyone. Thank you for sharing.

    Reply

  307. Dena Koehn on May 26, 2015 at 10:56 am

    I made these (without the ganache) last weekend and they were super good. I am not a coffee drinker but do keep espresso powder on hand for baking so mixed some of that up to use in place of the coffee. Used semi sweet chips in the frosting and my stand mixer since I don’t have a food processor. frosting was not overly sweet in my opinion, it was perfect. thanks!

    Reply

  308. Samira on May 28, 2015 at 3:28 pm

    Hi Michelle! Great recipe! I loved making these. They were super chocolatey and moist.

    One thing: my first batch I baked them in muffin cups and then I ran out so I just filled my muffin tin, and they didn’t rise. They just kind of spread. Any idea why?

    Also, one cupcake totally sank in the middle. It was just the one though.

    Still I enjoyed them! And I made my own frosting – used a box of chocolate heavy cream mixed with Nutella. Delicious!

    Reply

  309. Ashley on June 7, 2015 at 7:09 am

    These are, in fact, the ultimate chocolate cupcake as advertised! I have been searching for a chocolate cake recipe for years (have the frosting covered) and I search no longer. I used regular flour and I can’t imagine the results being any better with Bread flour, which I don’t ever have on hand. This frosting recipe is easier than the one I had previously found and just as heavenly. I will say this, I didn’t have the ingredients for the ganache, plus I just didn’t see the need, so I left it out. Even without it, “these are too rich,” (something I have NEVER said} almost escaped my mouth. Almost, but not quite:) I and those I served felt like we would faint, they were so delicious. I may try it with the ganache next time just to make sure, but I feel these cupcakes are the ultimate without it!

    Reply

  310. Lynne on June 12, 2015 at 5:49 pm

    Hello I loved this recipe as cupcakes! Would it work doubled or tripled as a recipe for in a cake tin?? If not do you have another recipe that would give me a nice moist dark sponge?

    Thank you!

    Reply

    • Michelle on June 16th, 2015 at 2:37 pm

      Hi Lynne, A bunch of readers have mentioned that they have doubled this recipe and made an 8-inch or 9-inch layer cake. If you look in my Cake archives, I use the same base chocolate cake recipe for the Snickers Cake and the Six-Layer cake – I would recommend that recipe, too!

      Reply

  311. Lynne on June 16, 2015 at 3:59 pm

    Hello is the frosting ok to use on a cake that will sit for 24 hours before being delivered? I cant see any ingredient that would go off at room temperature?

    Reply

    • Michelle on June 16th, 2015 at 9:53 pm

      Hi Lynne, They can sit at room temperature for 24 hours, I just wouldn’t leave them in a hot/humid environment, i.e. outside or in an non-air conditioned house during the summer.

      Reply

  312. Jenny on July 1, 2015 at 11:48 am

    Ultimate is correct! These were great. My husband especially liked the frosting and wondered out loud whether there was a white/vanilla recipe like it. I checked the recipe index and could not find something similar. Would it work to swap white chocolate for the dark and add more powered sugar to replace the cocoa powder?

    Reply

    • Michelle on July 9th, 2015 at 7:02 pm

      Hi Jenny, I have not tried adjusting this recipe to make it a white chocolate frosting… if you play around with it, definitely let me know how it turned out!

      Reply

  313. Marianne on July 7, 2015 at 2:23 pm

    Thank you for the recipe!! I am interested in using it in my upcoming wedding – my fiance, mom, aunt, and I are making the cupcakes ourselves. Two questions: would you recommend doubling or quadrupling your recipe for such a large demand (150-200 cupcakes)? And, would your icing recipe stand up to the heat of a late August wedding? If not, what kind of modifications would you make to make it sturdier? Thanks so much!

    Reply

    • Michelle on July 9th, 2015 at 7:23 pm

      Hi Marianne, For 150-200 cupcakes you will need more than 2-4x this recipe. I would just divide however many cupcakes you want by 12 and increase the recipe by that multiple. As for the frosting… do you mean an outdoor August wedding? If so, no, I do not think the frosting would hold up. I would probably search for another frosting recipe that is sturdier.

      Reply

  314. Joanna on July 11, 2015 at 10:49 pm

    Hi, I was wondering if I would it work to make this recipe in an 8-inch cake pan as a single layer chocolate cake? Or is the recipe designed specifically to be baked as individual cupcakes?

    Reply

    • Michelle on July 16th, 2015 at 9:46 pm

      Hi Joanna, I have not tried to make this as a single layer cake, but the measurements would work. Let me know if you like it!

      Reply

  315. Maria Hanrahan on July 16, 2015 at 2:22 pm

    Just made the cupcakes without the panache, using some Chocolate Glazed Donut coffee and a combo of regular and Special Dark cocoa. Just tried a semi-warm one, unfrosted, and it is delish!

    Reply

  316. Isabelle on July 18, 2015 at 12:19 am

    Hi, what if i do not have light corn syrup? Can i substitute it with something else?

    Reply

    • Michelle on July 21st, 2015 at 8:52 pm

      Hi Isabelle, You could try substituting Lyle’s Golden Syrup in place of the corn syrup.

      Reply

  317. mishel on July 26, 2015 at 9:21 pm

    OMG. I just made these this afternoon. It is AMAZING!!!

    Reply

  318. Ritu gupta on August 24, 2015 at 5:03 am

    Hi,
    Just made these. Believe me when i say it, they were out of this world. I would make a batch again and again. Just simply mind blowing.
    Just a quick question. Can i convert them into muffins? A big overflowing muffin without the frosting ofcourse. What would change in the recipe? I know there is a chocolate chunk muffin in this recipe, but i fell in love with this as soon as I made a batch.

    Thanks,
    Ritu

    Reply

    • Michelle on August 24th, 2015 at 3:12 pm

      Hi Ritu, To serve these as muffins, I would just omit the ganache filling and the frosting. Done! ๐Ÿ™‚ No need to change anything (although you could include chocolate chips if you’d like!).

      Reply

  319. Aaqila on September 3, 2015 at 8:39 am

    Does the frosting have to be done in a food processor?
    I did it in a stand mixer and after adding the melted chocolate the mixture got extremely hard and did not have that beautiful gloss like yours.

    Besides for that, the cupcakes were delicious.

    Reply

    • Michelle on September 4th, 2015 at 9:33 pm

      Hi Aaqila, I have not tried to make this in a stand mixer, so I’m not sure if it would cause that to happen. I’m glad you enjoyed the cupcakes!

      Reply

  320. Laks on September 4, 2015 at 9:20 am

    Cupcake looks yummy…will try it for sure..
    Have read somewhere when using dutch process cocoa,baking powder is to be used and not baking soda..Is it ok to use baking soda?

    Reply

    • Michelle on September 7th, 2015 at 10:06 pm

      Hi Laks, In general, I recommend following any recipe as written for best results. In this case, I would not switch to baking soda.

      Reply

  321. Juby on September 15, 2015 at 2:37 am

    Hi Michelle,
    These cupcakes look amazing..:) All the food photographs on your blog are sheer treat to the eyes..awesome work..

    Reply

  322. Becca on September 16, 2015 at 9:36 pm

    Hi Michelle,
    Love these cupcakes, but have always wanted to make a two-layer cake using this recipe.
    Have you made a layer cake using this recipe? If so, would one batch make two 8 or 9-inch round cakes, and how would you adjust the baking time?
    Thanks in advance!
    Becca

    Reply

    • Michelle on September 18th, 2015 at 7:45 pm

      Hi Becca, I have never made a cake using this recipe, but some other readers have. You would need to double the recipe for two 8-inch or 9-inch layers. You’ll need to increase the baking time a bit, but since I haven’t done it, I don’t know exactly how long. Hope that helps!

      Reply

  323. Mrs P on September 23, 2015 at 6:31 pm

    Hi there was wondering what the last ‘8 ounces chocolate (milk, semi sweet or dark,) melted’ is all about?
    Is this just chocolate melted in milk? If so how much milk is needed?
    Could you let me know what this means please, thank you!
    Live in the UK and not to sure as to what this actually is.
    Kind regards

    Reply

    • Michelle on September 25th, 2015 at 7:39 pm

      Hi Mrs P, No, do not melt it in milk… you can choose whatever type of chocolate you’d like – milk chocolate, semisweet chocolate or dark chocolate. You should melt the chocolate either in a double boiler or in the microwave on 50% power.

      Reply

  324. Jacquelynn on October 2, 2015 at 1:48 am

    Is there anything I can substitute the bittersweet chocolate with? More cocoa powder?

    Reply

    • Michelle on October 5th, 2015 at 10:02 pm

      Hi Jacquelynn, You can use semisweet chocolate, but you can’t substitute chocolate in another form, such as cocoa powder.

      Reply

  325. Cherie on October 9, 2015 at 11:28 pm

    Only 3/4 cup of flour? Is that possible? Do you mean 3 3/4?

    Reply

    • Michelle on October 12th, 2015 at 11:23 pm

      Hi Cherie, Yes, 3/4 cup – not a typo.

      Reply

  326. Bobbi Washington on October 26, 2015 at 12:15 pm

    I tried your recipe, and I love them!!! My only questions are, How long should I store the cupcakes with frosting? And, without frosting, how long should I store them in a container?

    Thank you

    Reply

    • Michelle on October 27th, 2015 at 2:42 pm

      Hi Bobbi, You can store the cupcakes with frosting for up to 3 days. Without frosting, I would say probably 4 days, but then once you frost them, I would eat within a day.

      Reply

  327. Winns on November 1, 2015 at 12:26 pm

    I’ve made these twice and they are the best chocolate cupcakes. Thank you for sharing!

    Reply

  328. miki on November 4, 2015 at 2:04 am

    Hi, looks amazing.Is there a recipe for frosting without corn syrup?

    Thank you!

    Reply

    • Michelle on November 9th, 2015 at 9:23 pm

      Hi Miki, You can use any other chocolate frosting recipe if you’d prefer not to use corn syrup.

      Reply

  329. Hortencia on November 5, 2015 at 9:37 pm

    I just love theses cupcakes. I was wondering if you ever tried this recipe as a cake? If so how did it turn out? Thanks!

    Reply

    • Michelle on November 9th, 2015 at 9:24 pm

      Hi Hortencia, I have not, but others have commented that they have with good results.

      Reply

  330. Norma on November 14, 2015 at 3:30 am

    Hi – if I want to make 24 of the cupcakes, can I just double the ingredients? Some cake recipes do not adjust very well to simply doubling ingredients.

    Reply

    • Michelle on November 15th, 2015 at 10:16 pm

      Hi Norma, Yes, you can double this recipe.

      Reply

  331. Stephanie on November 28, 2015 at 11:24 am

    I had really high hopes for this cupcake, but it fell very short. First off the ganache was awful and bitter. The bittersweet chocolate should have just been milk/dark chocolate instead. The cupcake itself was soft and fluffy with a great texture, but it too was not sweet enough. The frosting was “grainy” in texture. The cocoa powders seems to have added a very grainy “bite” to what should have been a smooth frosting. The taste was good besides the texture.

    Reply

  332. Brianne on December 9, 2015 at 1:51 pm

    If I wanted to do a mini cupcake with this recipe, how would it change the recipe and the cooking time?

    thanks!

    Reply

    • Michelle on December 13th, 2015 at 10:23 pm

      Hi Brianne, I would just reduce the baking time and start checking for doneness around 8 minutes.

      Reply

  333. Laurie on December 20, 2015 at 7:54 pm

    This is my go to recipe for cupcakes, however I would like to make this is a cake. Can this be converted?
    Thank you

    Reply

    • Michelle on December 22nd, 2015 at 9:52 pm

      Hi Laurie, I personally have not, but other readers have mentioned that they have with success.

      Reply

  334. Jaqui on December 28, 2015 at 1:47 pm

    Can you replace the Dutch-processed cocoa powder with regular cocoa powder?
    will it make a difference?

    Reply

    • Michelle on December 30th, 2015 at 9:30 pm

      Hi Jaqui, It will make a difference; they both interact with leaveners (baking soda/powder) differently.

      Reply

  335. sally on January 3, 2016 at 3:37 pm

    This is a recipe from Cooks Illustrated.

    Reply

  336. Barbara on January 20, 2016 at 12:07 pm

    Can I use baking chips for the bittersweet chocolate?

    Reply

    • Michelle on January 21st, 2016 at 9:35 pm

      If they are semisweet or dark/bittersweet, yes!

      Reply

  337. Arielle on January 21, 2016 at 10:25 pm

    What is bread flour? What brand did you use for the fluor?

    Reply

    • Michelle on January 22nd, 2016 at 2:37 pm

      Hi Arielle, Bread flour has a higher protein content than all-purpose flour. I use King Arthur Flour brand bread flour.

      Reply

  338. Heather on January 28, 2016 at 2:51 pm

    I’m not kidding, that is the most perfect cupcake I’ve ever seen! I will definitely give this a try when I get the time. Wow!

    Reply

  339. Kris on February 13, 2016 at 2:12 pm

    Unfortunately, this turned out to be the driest cupcake I have ever made. I did everything on this recipe, but the cupcakes were disappointing.

    Reply

  340. Amy on February 13, 2016 at 6:34 pm

    These are by far the best cupcakes I’ve ever made. Thank you for this recipe! I don’t like using corn syrup, but I tried it the first time…the second time, I replaced it with honey and loved it! I also stopped and tried it with the honey prior to adding the chocolate and it was so delicious. I added the melted chocolate, but I used dark chocolate and I actually preferred it without. This are super yummy!

    Reply

  341. Christina on February 16, 2016 at 1:39 pm

    Hi Michelle,

    I am so trying this frosting! I love my chocolate cupcakes so I will not be replacing those but I will try this frosting of yours cause it looks to die for. I will make yours first and then I want to try substituting Lacta Drinking Chocolate instead of the Cocoa. Will let you know how that turns out. I will also try frosting vanilla cupcakes with it as it looks light and airy. Regarding the bakery cakes you mentioned you can’t duplicate I’m 99% sure they use ready mixes made specially for bakeries (to stay fresh longer) but I read somewhere that if you use the boxed mix and replace water for milk (same measurements) and use 2 extra eggs than the box says it should come out as close as you will get to a bakery’s white cake. Not sure as I don’t use boxed mixes but if you try it, let me know xoxo

    Reply

  342. Danielle on February 19, 2016 at 1:56 pm

    I made these cupcakes yesterday without the frosting. Holy smokes! They were delicious and everybody loved them! I didn’t do the ganache or the chocolate frosting (I definitely will another time though) but instead paired these chocolate cupcakes with an Italian buttercream and they came out awesome! I did not have any bread flour so used all purpose flour and the texture was still great. People loved how much chocolate flavor they had and said that they were very moist and fudgey. I will definitely be keeping this recipe and next time will try out the ganache and chocolate frosting.

    Reply

  343. Cristina on February 19, 2016 at 5:51 pm

    Hi,
    I wanted to know they to do half this recipe, to do a 6 cupcake batch. Because i tried doing it using half of every ingredient and it they all sinked in the middle. I tried 3 times and it never worked. I did the whole batter the first time using AP flour and they turned just great. PLease help

    Reply

    • Michelle on February 21st, 2016 at 9:35 pm

      Hi Cristina, Unfortunately some recipes simply do not work if they are scaled up or down because of subtle shifts in ingredients quantities like eggs or leaveners.

      Reply

  344. Cinnamon on February 24, 2016 at 3:58 pm

    Hi. This is such a delish recipe. I used AP flour and it still tasted amaze! I am young but a baker at heart !

    Reply

  345. Lori anyder on February 27, 2016 at 6:43 pm

    Wow – these are amazing. Just made them with my two 11-year-old nephews, and while that meant it took, oh, 3 hours or so, we all (adults and kids alike) agreed they were well worth it and the best chocolate cupcakes ever. Soft, moist, chocolate richness inside with the perfect crunchy/caramel-y “crust,” and chocolate frosting that even I, who doesn’t like frosting, absolutely loved. And to top it off, we baked them in robot cups so the frosting looked like brains. What could be better? I am trying to post a picture for you, but alas, it’s not working. In any case – YUM, and thank you!

    Reply

  346. Marissa on March 11, 2016 at 4:06 pm

    This frosting is AMAZING!!! I rarely comment (bc I am lazy) but I was so happy with this frosting that I just had to come back and talk about it!! It was so easy and turned out so delicious and shiny!! I put it on my favorite chocolate cupcakes (will try this cupcake recipe next time) and they were the best I have ever made. Good thing too because I brought them into work for my boss’s birthday!! ๐Ÿ™‚ Thanks for the great write up BEB!!

    Reply

  347. Emily on March 22, 2016 at 12:09 am

    I want to make delicious chocolate cupcakes for a friend’s birthday, but she’s allergic to anything coffee-related. Is there anyway to substitute the hot coffee for something else? Would leaving it out dramatically change the flavor? Thanks!

    Reply

    • Michelle on March 25th, 2016 at 8:32 pm

      Hi Emily, Yes, you can use hot water. The coffee helps to enhance the chocolate, but it should be fine without it.

      Reply

  348. Alisha on April 27, 2016 at 9:47 pm

    I’m making these cupcakes for my sister’s birthday, but she loves the chocolate cupcake/vanilla frosting combo. Is it possible to make this cupcake with the chocolate ganache and top it with vanilla frosting? Or should I leave out the ganache?

    Reply

    • Michelle on April 29th, 2016 at 9:26 pm

      Hi Alisha, I would recommend just omitting the ganache and using vanilla frosting. Enjoy! ๐Ÿ™‚

      Reply

  349. Dawn on May 6, 2016 at 3:08 pm

    The best cupcakes ever! I changed them to Gluten Free all purpose flour and one teaspoon on Xantham gum, the best gluten free cupcakes we have every made! Thank you

    Reply

  350. Dani on May 24, 2016 at 5:01 pm

    Hi Michelle. I loved this recipe. Would it possible to substitute the white vinegar for apple cider vinegar? Thanks! Your recipes are beautiful!

    Reply

    • Michelle on May 25th, 2016 at 5:50 pm

      Hi Dani, I haven’t made that switch, but I THINK it should be okay. Report back!

      Reply

  351. hfarooq on July 11, 2016 at 8:42 am

    IS this unsweetened cocoa powdeer?

    Reply

    • Michelle on July 12th, 2016 at 9:33 pm

      No, you should use Dutch-process cocoa powder.

      Reply

  352. Tyrone on July 13, 2016 at 5:31 pm

    I used just the cupcake part of this recipe and was very pleased! I donโ€™t have a problem with the ganache or frosting It just wasnโ€™t what I wanted. My son Ezra was having his 4th birthday so we did a chocolate cupcake (yours) and I used my own chocolate buttercream frosting and then I tucked a Reeseโ€™s mini peanut butter cup inside! It was a HIT! Check out the pictures on my site if you get a chance. Thank again! โ€” I think most of the comments on here that had problems with your recipe was because they didnโ€™t use the same ingredients, or they had old ingredients, or not following all the directions. Maybe all the above. I made a few modifications but I got skills like that! LOL
    (originally I left my comment in a reply because the site was not allowing me to leave a comment, but as soon as I used reply this form appeared SMH ? Well any-who…THANKS!)

    Reply

  353. Malou on July 20, 2016 at 12:20 am

    If I would make this recipe as cake for 8 or 9 inch pan, what would be the oven temperature and baking time?

    Reply

    • Michelle on July 20th, 2016 at 8:01 pm

      Hi Malou, First be aware that if you want a two-layer cake using 8 or 9 inch rounds, you’ll need to double the recipe. The oven temperature would be the same, but baking time would need to be increased a bit. I haven’t done this, so I can’t give you an exact time, just check every few minutes for doneness.

      Reply

      • Malou on July 20th, 2016 at 8:28 pm

        Thank you so much for your reply. I did this cupcake and I just loved it so much even my family loved it. It really melts in your mouth.

        Reply

  354. Michelle on August 8, 2016 at 5:29 am

    Hi Michelle! Seeing how good you are at what you do, I’m so glad we have the same name! ๐Ÿ™‚
    This recipe looks incredible! I wanna try it out this week. Just to clarify, what is “Dutch-processed cocoa powder”? Is that simply any cocoa powder from a Dutch brand? Thanks in advance, dear!

    Reply

  355. Charlene on August 26, 2016 at 10:42 pm

    AMAZING!!! Best I have had by far although my tops domed and the ganache sunk to the bottom??? I also used a cream cheese frosting.

    Reply

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