chocolate cupcake

Go-To Chocolate Cupcakes

unsalted butter,

cocoa

coffee

all-purpose flour

sugar

baking powder

baking soda

salt

sour cream

vanilla extract

eggs,

Your favorite frosting, for topping

Go To Cupcakes
Chocolate Cupcake
FNK
Beauty Shot

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix.

Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis.

Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

This recipe needs to be amended. The measurement of water is missing. I used 1/3rd of a cup and they turned out okay but the ingredients do not list the actual amount. 

These were amazing!! They were light and fluffy! They were everything anyone would look for in a chocolate cupcake! I made a homemade chocolate buttercream for the frosting and that complimented the cupcakes so well! I also garnished them with a fresh raspberry! I am definitely going to make these again! This is definitely my go-to recipe from now on!

Very good cupcakes. There should be a ‘1/3 cup water’ listed in the ingredients, it is listed in the instructions on the web page (now, anyway). The batter is pretty wet and it filled the cupcake papers up a LOT but they turned out just fine. Simple recipe, I used two double espresso shots to make a strong ~6oz americano which replaced the 1/3 cup water and 1/3 cup coffee.

Terrible recipe!!! Where did the water come from???? It destroyed the entire recipe! Does anyone bother to read the reviews and fix the recipes?? There is already a comment about the water. What a waste of time.... 

Directions are not clear. Second paragraph says "<span>Combine the butter, cocoa, coffee and cup water in a microwave-safe bowl.". Yet water is not listed in the list of ingredients. Is a cup of water required?  Not clear. </span>

These cupcakes are delicious especially with cream cheese frosting. Oh yeah I got an account just for these cupcakes so of course there delicious.

AMAZING! I made these for my siblings birthdays days and it was sooo good.

it was pretty dense and it didn’t have the nice chocolate taste of a chocolate cupcake. The frosting that I put on it made it better. Not a go-to, but acceptable. I’ve had better cupcakes. 

Does this recipe work without adding coffee?<div><br /></div>

Devil's Food Cupcakes with Chocolate Icing

Paper cupcake liners

whole-grain pastry flour

cake flour

natural cocoa

buttermilk

unsalted butter

canola oil

dark brown sugar

confectioners' sugar

nonfat milk, plus more if needed

dark chocolate (60 to 70 percent cocoa solids) finely chopped

whipped cream cheese

Place rack in center of oven and preheat oven to 350 degrees F.

Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.

Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes.

Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.

well putting these in the "healthy" collum simply will not do. The cupcakes were a bit dry but i agree, lacking in the chocolate flavor. I LOVE chocolate so this was a big disapointment. 

These cupcakes had good texture--fluffy and moist--but the flavor was lacking. The chocolate flavor didn't not come through well. perhaps adding a little coffee would have done it. For those tempted to sub regular whole wheat flour for the pastry flour--don't do it! The cupcakes will not come out light and fluffy, and that is the whole point of devil's food.

DELISH!!! Made this recipe last night into a 1 layer 8" cake. The recipe in my Comfort Food Fix cookbook was a bit different, no butter and 1/3 cup buttermilk. I used skim milk and a 1/2 tsp cider vinegar. I used my own buttercream recipe! I am a weight watchers girl and a "unfrosted" slice was 4 points where as my old stand by recipe is 6.

Just what I expected.  The slightly dry texture of these is like Hostess® Devil Dogs®.  They're supposed to be like that.  They were just what I wanted.  Very delicious.  I hardly changed anything.  I couldn't find whole wheat pastry flour, so instead I used 2/3 cup cake flour and 1/3 cup whole wheat flour.  Everything else, all the stuff to keep this recipe "healthful" I maintained.  I didn't find it necessary to microwave the whipped cream cheese as I made the "squiggle."  I had the eggs, butter, sour cream, whipped cream cheese and buttermilk at room temperature before using them, a trick I learned from Ina Garten.  This recipe yielded a good dozen cupcakes, not just 8.  I cooked for a good 17 mins. - 15 definitely wasn't enough, and they came out perfect.

In response to an earlier review, "healthy" does not necessarily equal "low/nonfat".  The amt. of stabilizers, etc. added to "nonfat" foods such as sour cream are arguably less healthy than the very small amount of fat that would be dispersed in 8+ cupcakes from using low-fat sour cream.  Non-fat cream, etc.-- are merely experiments in a laboratory, not actual food.
Health is also about balance, which is what Ellie promotes.  She is not attempting to make "diet" food.  She is just showing people ways to enhance the nutritional value of everyday dishes.

Furthermore - there is absolutely no medical or nutritional reason to ever need to eat cake, ice cream, cookies, etc. so eating "diet-like" desserts is an illusion. If you're going to eat dessert, then enjoy it.  The entire purpose of dessert is about the sheer enjoyment of food.  Dessert is about pleasure...and pleasure if essential to a healthy and happy life!!
bon appetit!  


Wow, these were delicious, moist and very chocolatey...  I see that a lot of people made a lot of modifications but they really don't need any changes.  They are perfect just as they are.  I especially loved the easy chocolate glaze.  I don't think you're giving a fair review if you make a lot of changes to the original recipe.  I will definitely be making these again.  

Again not even that healthy! she thinks that she makes it healthy by putting in oil!! Not much better honey!! INstead of using 1 egg use 1 egg white. INstead of lowfat buttermilk use fat-free, and if tyou cannot find this in stores you can make your own by putting one talespoon of lemon juice or vinegar for every 1 cup of milk and use skim when doing so!! And use fat-free sour cream instead of reduced fat! you can't even tell the difference! She is a horrible "healthy" chef. Nd instead of using the entire oil do 1 tablespoon of oil and 2 tablespoons of applesauce which adds up to 1/4 cup

For everyone who believed these to be dry and dense need to keep in mind that these have limited fat to retain the healthy factor. Fat indeed will keep the cupcakes moist. I didn't have sour cream or buttermilk so I substituted non-fat plain Greek style yogurt for both. I also used Hershey's Special Dark Cocoa powder. This turned out beautifully! Slightly crispy edges and great flavor. These will be a sweet staple in my home. 

https://www.foodnetwork.com/videos/healthy-devils-food-cupcake-0192983

Think devil's food cupcakes can't be healthy? You're in for a big surprise!

Healthy Devil's Food Cupcake

This easy recipe makes 4 perfect and delicious chocolate cupcakes. Ideal when you don&#039;t want to bake a whole batch, and perfect to share with your love on Valentine&#039;s Day.

Small Batch Chocolate Cupcakes

unsalted butter (room temperature)

60 g caster sugar

tsp vanilla extract

g flour

cocoa powder

tsp dulce de leche,

g chocolate

Preheat the oven to 170C (160C fan). Place the cupcake liners into the baking tin and set aside. In a bowl of an electric mixer, beat the butter and sugar until combined, about 1 minute. Add vanilla and egg and mix until combined, about 2 minutes. Sift in the flour and cocoa powder into the mixture and mix until just combined on a low speed. Divide the batter between 4 cupcake cases and bake for 15- 18 minutes until risen, and the toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool.

Meanwhile, prepare the buttercream. Place a heatproof bowl over a pan of gently simmering water, making sure that the bottom of the bowl doesn&#039;t come into contact with water. Add chopped chocolate and allow it to melt, stirring from time to time. Remove from the heat and set aside to cool slightly.

Using an electric mixer (or freestanding mixer with a paddle attachment), cream the butter until pale and fluffy, about 2-3 minutes. Add the vanilla, turn the speed to low and add the icing sugar. Once combined, increase the speed to medium high and beat until smooth and silky, about 3 minutes. Make sure to scrape the sides and the bottom of the bowl. Add melted chocolate and mix on low speed until fully combined. Transfer the buttercream into a piping bag fitted with your favourite nozzle.

If using dulce de leche for the filling, simply scoop out the small hole in the middle top of each cupcake and spoon in a little of dulce de leche. Pipe the buttercream onto each cake &amp; enjoy!

https://embed.mediavine.com/videos/p1zdsia4shaf5ujlhyg6

Easy recipe for one bowl small batch chocolate cupcakes! This recipe makes 4 perfectly delicious cupcakes topped with chocolate buttercream. Ready in less than 30 minutes, ideal when you want to satisfy these sweet cravings without the need to bake a whole batch!

The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.

Black Bottom Cupcakes

cream cheese,

egg,

all-purpose flour (see Cook's Note)

brown sugar

vegetable oil

white vinegar

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.

Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.

Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake. 

Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes. 

Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes. 

I followed the recipe to the letter and I used Hershey's Special Dark 100% Cacao.  They came out VERY GOOD.  Next time I might add almond or peppermint extract to the cheesecake for a little extra flavor or try the mini choc chips like the other reviewer mentioned.  Easy, simple and didn't make a huge batch, because there's only two of us! Thanks for this recipe!  

My husband and I love these cupcakes. I have made these several times now. I store them in the fridge and they are twice as good the second day!!

This recipe also works great as mini cupcakes too! I also add 1/2 cup mini semisweet chocolate chips to the cream cheese batter. My family loves them!

These are amazing. I did add 1/4 cup cocoa nibs to the cheesecake mixture. I hate to not use any batter so I used all the chocolate batter in 12 cupcakes. Next time I will fill them 2/3 full so that they aren’t huge after adding cheesecake mixture. Then the yield should end up being 14-16 cupcakes. 

A decadent chocolate lava cupcake with gooey chocolate center that you can't miss! It tastes indulgent but is actually healthy due to its higher protein and fiber content. It's also gluten free, vegan and very quick & easy to make.

Healthy Chocolate Lava Cake

oat flour (gluten free)

lupin flour

sugar free sweetener

tbsp cocoa powder

tsp baking powder

tsp baking soda

ripe banana (1 small banana) -

milk

lemon juice

chocolate

Pop all ingredients into a blender and blend until mixture is smooth.

Pour mixture into cupcake mold. The batter should make about 6 cupcakes

Poke a little block of dark chocolate or sugar free chocolate into the center of each cupcake. My suggested serving size is about 10g (0.35 oz) of chocolate per cupcake, but I used more because I like it better with more chocolate!

Bake for 15-20 minutes, then remove from the oven and allow to rest for a couple of minutes before serving.

Chocolate Caramel Turtle Cupcakes are made with fudgy and fluffy chocolate cupcakes, topped with chocolate buttercream, and drizzled with caramel and chocolate ganache, topped with pecans and flaky salt. If you love chocolate caramel pecan clusters, you will love this recipe!

Chocolate Caramel Turtle Cupcakes

chocolate chips

water

flour

½ tsp baking soda

eggs (room temperature)

butter (room temperature)

tbsp half & half or heavy cream

caramel bits

pecans (chopped)

Preheat oven to 350° F. Line a cupcake tray with 12 cupcake liners.

In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.

In a mixing bowl, combine flour, sugar, baking soda, and salt. Whisk to combine.

Mix the chocolate mixture again to ensure that the chocolate chips are melted.

Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.

Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.

Fill cupcake liners ¾ full.

Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.

Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Chocolate Cupcakes

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally.

Add the powdered sugar and mix on the lowest speed setting until fully combined.

In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Stir. Microwave for 15 second bursts and stir until smooth. Allow the melted chocolate to cool slightly.

In a small bowl, combine dark cocoa powder and hot water. Mix until combined.

Add the melted chocolate and cocoa mixture to the buttercream and mix on low speed. Add vanilla extract.

Turn the mixer on high and whip for an additional 2 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Chocolate Buttercream

In a microwave safe bowl, combine chocolate chips and half &amp; half/heavy cream.

Microwave for 30 seconds. Remove from microwave and stir.

Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.

Spoon the chocolate ganache into a disposable pastry bag or plastic sandwich bag.

Chocolate Ganache

In a microwave safe bowl, combine caramel bits and half &amp; half/heavy cream.

Microwave on 15 second intervals, stirring in between until the caramel is melted and smooth.

Spoon the caramel into a disposable pastry bag or plastic sandwich bag.

Caramel Drizzle

Allow cupcakes to cool to room temperature before icing and drizzling.

Using a disposable pastry bag with the tip of your choice, swirl the chocolate buttercream onto the cupcake.

Cut the tip of the chocolate ganache bag and drizzle the ganache over the buttercream. Ganache should cool slightly before drizzling so it doesn&#039;t melt the buttercream.

Cut the tip of the caramel drizzle bag and drizzle the caramel over the buttercream and chocolate ganache. Caramel should cool slightly before drizzling so it doesn&#039;t melt the buttercream.

Sprinkle the chopped pecans over the buttercream and drizzles. If desired, sprinkle with some flaky salt.

Assembling the Chocolate Caramel Turtle Cupcakes

German Chocolate Cupcakes

almond extract

coconut

blanched sliced almonds, toasted

pecans

light brown sugar,

(1 1/2 sticks) unsalted butter,

buttermilk, shaken,

sour cream,

unsweetened cocoa powder,

evaporated milk

Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed. 

Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. 

Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

I made these for Xmas and they were delicious.

This turned out excellent for me, I used Hershey's Cocoa Powder 100% Cacao instead of the regular cocoa which can be slightly bitter. I also didn't use the almonds in the topping but followed all the other steps and ingredients. It was absolutely the bomb!!  

I don't know what I did wrong, but we did not enjoy these. The cake was not great texture and we did not like the almonds in the frosting. So disappointing. 

My husband loves German chocolate cake. I have tried many recipes and this one is a WINNER! I wouldn’t change a thing about this recipe. I made these for my husband 40th bday party and they were an absolute hit! So moist! 

I will say the cupcake is a tiny bit dry and one the denser side, but I added an additional 1/4 cup of buttermilk and that seemed to help a bit. These also need to be on the denser side to hold up to the heavy frosting! Over all the recipe is absolutely incredible and everyone loved it!! In a standard size cupcake pan I was able to get 21 cupcakes out of this recipe and probably had half the frosting left over as well. I would recommend doubling the cupcake recipe and keeping the frosting recipe the same. It would use up everything. 

I read the recipe and watch the video several times. I read the reviews over and over. It’s quite obvious that all of us have different size muffin/cupcake pans. I got 24 cupcakes out of this with my pan. So obviously mine were a lot smaller than hers so I did adjust the time. I baked mine 18 minutes. I ate one right away with the warm frosting and it was delicious but when the cupcakes cooled they had a dry powdery texture to them and by the next day they were inedible because they were so dry and powdery tasting. I bake a lot and  I bake cupcakes a lot. The directions were easy I always get my ingredients completely measured out and ready to go, room temperature, and then I watch the video while I make it. Doing everything step-by-step exactly as she did. The frosting is delicious especially warm! But I will not make the cupcakes again. Not worth the chance. 

https://www.foodnetwork.com/videos/german-chocolate-cupcakes-0204532

Ina's German chocolate cupcakes are a change of pace from birthday cake.

Peppermint Hot Chocolate Cupcake

mini semisweet chocolate chips

hot-brewed coffee

eggs

Chocolate Ganache, recipe follows

Peppermint Marshmallow Buttercream Frosting, recipe follows

peppermint candies

heavy cream

butter, softened

marshmallow creme

peppermint extract

Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners. 

Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined. 

Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely. 

While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip. 

To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies.

Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.

Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

I had high hopes for this recipe because it looked and sounded great. In the end they tasted pretty good but I’m not sure i want to make them according to the recipe again… <br />First off, the cupcake batter was very runny… so adding to the cupcake tin was a bit sloppy. If i had filled the cups 3/4 full as directed i would have had batter spilled all over the oven, as they would not have set up before getting to the edge. <br />I thought the taste of the marshmallow icing was great (i used 1/2 tea of peppermint instead of 1 tea because i didn’t trust that it wouldn’t be too strong). Maybe if i make it again i will be more fine tuned to the variable with this recipe vs other cupcakes I’ve made. <br />The cupcake tasted almost brownie like and with the ganache it is a very rich flavor. I probably will make it again because it’s so Christmasy.  Be prepared to wash a lot of dishes! :)

I have made these cupcakes at least four times, and they have been amazingly delicious every time. Unlike the horrible picture shown of them, they are the most gorgeous cupcakes! The cake is so moist, and the ganache is so creamy and rich! I have gotten so many compliments and requests for the recipe. You should make sure to frost them right before you serve them, as the frosting will kind of melt after a few hours and drip off of the cupcakes.

Needed to add an extra cup of flour to give it some body. It was pure liquid before that. Could have been the cake flour or the fact I live in Florida and the humidity is ridiculous.  Omitted the ganache and used another buttercream recipe that I modified to taste like mint. Yielded 34 cupcakes. Girls in my class said it tasted like Christmas.

Started a business and my friend wanted peppermint hot chocolate cupcakes and I made these and it was a hit!!! I have gotten more orders for a dozen of these cupcakes by Christmas Eve! Best cupcake recipe ever! Although the only thing I would do different is double the frosting; there wasn't quite enough for all the cupcakes, other than that, excellent recipe!

I attempted this recipe twice. Both times, the edges came out completed rock hard. The first time the cake never set up properly. The second time, the center baked decently, but did not rise and the outer edges (1/2" of the edge) was rock hard and and completely inedible. I'm giving two stars because the ganache recipe and the frosting recipe were delicious (I cut the peppermint extract in the frosting in half).

I made this cupcake and brought it to a party and all I got was compliments, and the cupcakes were gone in the matter of 7 min. I did make one change instead of coffee I used hot chocolate.

I used this recipe for a Christmas party and everyone loved them! I added a half cup of sour cream to mine and they came out very moist. The Chocolate ganache you add to the center really brings the whole cupcake together! Definitely a treat that will have everyone asking "Got Milk?"

Made this recipe for a Christmas gathering this weekend.  Everyone LOVED the cupcakes.  I did make one change.  Instead of coffee in the cake ingredients, I substituted Ghirardelli's Peppermint Hot Chocolate (made with hot water instead of milk.   It was wonderful.<br />Thanks for a recipe that was perfect for the holiday season!!

Tea Cakes with Earl Grey Icing

bittersweet chocolate, chopped

Earl Grey tea

Food Styling: Anne Disrude
Props: Marina Malchin. 

Top 20 chocolate cupcake recipes from across the web

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Top 20 chocolate cupcake recipes from across the web

The most viewed chocolate cupcake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Go-To Chocolate Cupcakes

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Small Batch Chocolate Cupcakes

Black Bottom Cupcakes

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Healthy Chocolate Lava Cake

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The most viewed chocolate cupcake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine