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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450 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

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