Ultimate Chocolate Cupcakes

Ultimate Chocolate Cupcakes by @browneyedbaker :: www.browneyedbaker.com

Hello, hello! Quickly before I dive into these unbelievable cupcakes (which are every bit as amazing as they look), a quick apology for the lapse in posts last week. I had some recipes ready to share with you, but had some major Internet connection fails at the house we were renting. However, I’m back (and MARRIED!!… more on that later!) and way overdue on getting your kitchen dirty.

Now, let’s talk cupcakes! 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’ve definitely found it and I’m not looking back.

Ultimate Chocolate Cupcakes by @browneyedbaker :: www.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 by @browneyedbaker :: www.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 by @browneyedbaker :: www.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 by @browneyedbaker :: www.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
⅓ 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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442 Responses to “Ultimate Chocolate Cupcakes”

  1. 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

  2. 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

  3. 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 :) Enjoy!

      Reply

  4. 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

  5. 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 :)

        Reply

  6. 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

  7. 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 :D

    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

  8. 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

  9. 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

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

    Congratulations!!! These cupcakes look delicious!

    Reply

  11. 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

  12. 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. :) 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

  13. 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

  14. 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 :) !!!
    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

  15. 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

  16. 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

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

    These turned out great!

    Reply

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

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

    These cupcakes are positively superlative – even without the ganache filling! Thanks for sharing the recipe! :)

    Reply

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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 :-)

    Reply

  39. 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

  40. 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? :) For some of the cupcakes I gave a sprink of salt on top for a salty/sweet bite.

    Reply

  41. 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

  42. 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

  43. 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

  44. 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!! :)

        Reply

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. 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. :)

    Reply

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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

  60. 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

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

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

    Reply

  62. 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

  63. 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

  64. 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 ¾ cup (6 ounces) of the coffee.

      Reply

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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

  70. 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 :)

    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 :)

      Reply

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

        Thank you sooooo much! This was very helpful.

        Reply

  71. 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

  72. 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

  73. 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

  74. 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! :)

    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

  75. 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

  76. 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! :)

      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

  77. 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

  78. 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. :-)

    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. :-)

        Reply

  79. 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

  80. 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

  81. 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

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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…~(*+﹏+*)~

        Reply

  87. 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

  88. 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

  89. 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

  90. 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

  91. 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

  92. 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

  93. 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 :) 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

  94. 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

  95. 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

  96. 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

  97. 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

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

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

    Reply

  99. 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

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