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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432 Responses to “Ultimate Chocolate Cupcakes”

Comment Pages 1 2 3
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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! :)

    Reply

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

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

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

    Reply

  27. 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

  28. 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

  29. 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 :)
    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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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 :)

    Reply

  35. 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

  36. 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

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

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

    Reply

  38. 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

  39. 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

  40. 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 :)

    Reply

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

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

      Reply

  41. 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

  42. 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! :)

        Reply

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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! :)

    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! :)

        Reply

  49. 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

  50. 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

  51. 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! :)

    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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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. :)

    Reply

  59. 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

  60. 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

  61. 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

  62. 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

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