- Dish type
- Mini cakes
- Chocolate cupcakes
Delicious chocolate cupcakes, decorated with bats on top. Whip up a large batch this Halloween to give to trick or treaters.
110 people made this
IngredientsMakes: 24 cupcakes
- 520g chocolate cake mix
- 450g prepared chocolate frosting
- 320g chocolate digestive biscuits
- 175g Hershey's milk chocolate kisses, unwrapped
- 1 tablespoon red writing icing
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting.
- Break the cookies in quarters and press two into the top of each cupcake for wings. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red writing icing towards the point of the kiss. Let the fun begin!
Reviews & ratingsAverage global rating:(118)
Reviews in English (100)
Altered ingredient amounts.my next mission looks scrummy-16 Feb 2011
by Tosha Fields
Hi folks, I'm sorry you are having such a hard time with these cupcakes. Maybe this will help. I frost the cupcakes and you can use actually any color or flavor but I usually use chocolate. I either break the cookies in half or cut them in half. The solid chocolate side of the cookie is facing towards the front of the cupcake. I insert one 'point' of the cookie into the cupcake with the wing curve curving out )( to the edges of the cupcake. If the cupcake is big enough I make them meet in the middle, if they haven't risen well, I will overlap them slightly. I put 2 'wings' on the cupcake about 3/4 the way in from the front to the back leaving 1/4 of the cupcake behind the cookies. Then I put an unwrapped chocolate kiss with the flat bottom up against the cookie wings. I give it a little shove to help it set - this leaves the point of the kiss facing front. All you have left is to put 2 dots of red icing on either side of the pointy nose and they are done. I will continue to try to upload a picture. I have been having some difficulty with that. I hope this helps. Wheatfields-31 Oct 2005
by Chef Joy
HELPFUL TIPS NOT MENTIONED: I thought I'd mention the problems I've had the first time around, so they can turn out perfect for you Like, use a sharp knife in a sawing motion along the whole width of cookie while cutting. Go SLOWLY! That way you don't run out or waste any cookies because they weren't cut down the middle correctly! Make sure you don't get the generic brand cookies either b/c they don't have a hole in the middle making the shape you need! Also, it helps to have the hersheys unwrapped and cookies cut for the 24 cupcakes (or however many - that's just the amount a normal cake batter makes). That way you can do them all at once, which means less handling (messing up your wings), and you can stick in the fridge! I also like sticking the wings INTO the cupcake and straight up, followed by the hershey kiss in front of it so the kiss doesn't rise up (tips tends to rise up if you angle it at all instead of putting them flat)! Everyone at my husband's office loved them and thought I was sooo creative. hehehehe Such a great idea that doesn't take too much work. Made these along with the spider cupcakes on this site!-30 Oct 2008
The Most Amazing Chocolate Cupcake Recipe
The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you’ve been dreaming of!
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The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you’ve been dreaming of!
We know how much everyone loves The Most Amazing Chocolate Cake. Thousands of rave reviews have poured in from all over the world. It truly is the perfect chocolate cake. We have now scaled back the recipe so that it is perfect for cupcakes, making an even two dozen.
This is the best chocolate cupcake recipe in the world and it’s pretty easy to make too. They are unbelievable moist, about as perfect as they come. No more boxed cake mixes! We have kept this recipe as simple as possible so that even an inexperienced baker can be successful with it.
TIPS AND TRICKS AND FAQ
- Q: Can I make this recipe into a two layer cake?
- A: Yes you can! This recipe will fill two, 9 inch cake rounds. It should bake for approximately 30-35 minutes in a 350 degree oven.
- A: Yes, buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Buttermilk is the liquid leftover after churning butter. Check out my more in depth post about how to make buttermilk substitute.
- A: There are numerous options for substituting eggs in baking recipes. You can always try using one of those. A basic egg substitute for cupcakes is 1 tablespoon white vinegar + 1 teaspoon baking per egg.
- A: You certainly can! You are also welcome to use any other frosting recipe that you like. This recipe includes a plain chocolate buttercream, or you can use a whipped chocolate ganache or a cream cheese buttercream.
- A: No, the hot water will not cook the eggs. You should be using hot water, not boiling water. Boiling water may cook the eggs.
- A: Yes you can. Coffee can enrich the flavor of chocolate and provide a more dark, and complex chocolate taste. Simply replace the water with hot brewed coffee.
- A: We used Hershey’s Unsweetened Cocoa Powder in order to use a brand that is most widely available for our readers. We are also fond of using higher quality cocoa powders like Ghiradelli’s or cocoa powders from specialty chocolatier shops, but those are pretty pricey. We don’t recommend using cheap store brands.
- A: Use gluten free flours at your own risk. Not all gluten free flours are equal and most don’t work as a straight forward substitute for all-purpose flour. We have not tested any gluten free flours in this recipe.
You should also check out my recipes for The Most Amazing White Cake and my Funfetti Birthday Cake. They can also be easily made into cupcakes.
Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual, and I’ve always got you covered with my very own cooking show. You can see the entire collection over on YouTube.
We’ve made a lot of chocolate cakes and cupcakes and so far, this ridiculously easy chocolate cupcakes recipe is our favorite. Here are a few reasons why:
- They have a deep rich, chocolate flavor.
- Thanks to oil in the batter, they are soft and moist in the middle.
- No eggs or dairy are required! (This is my personal favorite since it means I can still make amazing cupcakes when I’m out of eggs!)
- No mixer is needed to make them. You only need a whisk, spatula (or spoon) and bowls.
This recipe makes excellent vegan cupcakes! The cupcake batter is naturally vegan and we have included tips in the recipe below for making the buttercream vegan-friendly.
Calling all chocoholics! These cupcakes are made for you.
- Heat oven to 350°F. Line 12-cup muffin pan with paper liners.
- Beat butter, sugar, cocoa, baking powder, baking soda, and salt in a large bowl with mixer on low speed 1 minute or until well blended. Add eggs beat 2 minutes or until fluffy. Beat in milk and vanilla (batter may look curdled), then flour just until blended.
- Divide batter among muffin-pan cups (about scant 1&frasl4 cup each), filling each about 2&frasl3 full. Bake until wooden pick inserted in center of each cupcake comes out clean, 20 to 25 minutes. Cool in pan on a wire rack 5 minutes before removing from pan to rack to let cool completely.
- Repeat step 2 with remaining batter. Let cupcakes cool completely before frosting and decorating.
Each recipe makes 24 cupcakes. If you have two 12-cup muffin pans and space permits, you can bake them side by side on the middle rack of your oven.
Unfrosted cupcakes can be stored at room temperature, covered, up to a day or frozen in an airtight container up to a month. Thaw before frosting. Once frosted and chilled, they can be refrigerated, very loosely covered, up to 2 days.
Rich Chocolate Cupcakes
- Yield: 12 Servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1 cup flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter , melted
- 1/4 cup canola oil
- 1/2 cup water
- 1 large egg
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 3/4 cups unsalted butter
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cups whole milk
- 1 teaspoon vanilla
Note: click on times in the instructions to start a kitchen timer while cooking.
Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
Yield: 12 Servings, Amount per serving: 425 calories, Calories: 425g, Carbohydrates: 59g, Protein: 3g, Fat: 22g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 133mg, Potassium: 133mg, Fiber: 2g, Sugar: 47g, Vitamin A: 513g, Calcium: 30g, Iron: 1g
All images and text © for Dinner, then Dessert.
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How To Make Chocolate Cupcakes
To make these cupcakes, you’ll start by mixing together your dry ingredients – all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and sugar.
- All-Purpose Flour: First things first, when making cupcakes it’s important to measure your flour correctly. Remember when I put together this post about how to measure flour? Too much flour in your recipe can lead to dense cupcakes, so let’s avoid that by spooning and leveling the flour.
- Unsweetened Natural Cocoa Powder: To get that beautiful chocolate flavor! I don’t suggest using dutch processed cocoa powder in these cupcakes, otherwise, they won’t rise as tall.
- Baking Soda, Baking Powder, and Salt: To help the cupcakes rise and the salt balances out the sweetness.
- Sugar: You’ll be using a mixture of brown sugar and granulated sugar in this recipe. Brown sugar has more moisture than granulated sugar so it helps to keep the cupcakes moist.
Then, you’ll mix in your wet ingredients – oil, buttermilk, eggs, vanilla extract, boiling water, and instant espresso powder.
- Oil: For the fat in this cupcake recipe, you’ll be using oil instead of butter. Any kind of neutral-flavored oil like canola, vegetable, or melted coconut oil will work just fine.
- Buttermilk: The buttermilk adds moisture and creates a tender crumb. Don’t have any buttermilk on hand? You can use my homemade buttermilk substitute here.
- Egg & Vanilla: The egg helps bind everything together and the vanilla adds a little flavor.
- Boiling Water & Instant Espresso Powder: I suggest mixing in the first 4 wet ingredients first, then mix in the boiling water. I love to add some instant espresso powder too because it enhances the chocolate flavor in the cupcakes.
As you can tell the batter will be very thin for these cupcakes, but this is normal! I only fill the cupcake liners about halfway full because they rise quite a bit in the oven. The recipe will make 16 cupcakes, so you can use two muffin pans and bake in separate batches or use a large 24-count muffin pan to bake them all at once.
The cupcakes will take about 16-18 minutes in the oven. You’ll know they’re done when the tops are set and a toothpick inserted into the center comes out clean. Once they’re done, remove them from the oven, carefully remove them from the pan, and transfer the cupcakes to a wire rack to cool while you make the frosting.
These Chocolate Cupcakes are…
Soft and tender, not crumbly. Like Red Velvet Cake – it should be “velvety”
Actually taste of chocolate (unfortunate many lack this!)
Delicate, but still be sturdy enough to support a generous pile of frosting and
Have a sweet dome, shaped such that it looks nice enough if you just dust with icing sugar / powdered sugar, but flat enough to pipe on tall swirls of frosting.
Being the quick and easy version these are, you’ll notice that the surface of the dome does have some small cracks on it. But for the easy of this recipe, it is a very small price to pay.
Besides, no cupcake ever leaves my kitchen without frosting.
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Easy White Icing
- Sprinkles (optional)
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Making Chocolate Cupcakes
PREP. Preheat oven to 350 degrees. Line one standard size cupcake pan with 12 liners, and an additional pan with four liners, set aside.
DRY INGREDIENTS. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
WET INGREDIENTS. Add eggs, sour cream, buttermilk, warm water, oil, vanilla, and chopped chocolate. Beat on a medium speed until smooth, about a minute.
BAKE. Divide batter evenly between the liners (I prefer using a #20 scoop which is approximately ¼ cup of batter). Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
COOL. Remove from the oven and allow to cool in the pans for 8 minutes. Remove and transfer to wire racks to cool completely.
How to make chocolate cupcakes
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
Combine wet ingredients: Beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Then add the sour cream
Alternate adding the dry ingredients and coffee: In a separate bowl combine the remaining dry ingredients and sift together. Alternating adding add half the dry ingredients with half of the brewed coffee at a time and mix just until the flour starts to incorporate.
Fill the pan Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
This recipe was amazing! I made it exactly the way the recipe said and the cake was very nice and moist! They are also fairly simple, which is great since all I wanted to do was ice them, so while they were cooking it gave me enough time to prepare the marshmallow fondant for the topping.
Very spongy: I don’t know if that is what you are going for but was not my forte. Not very flavorful but pretty moist.
The temperature given didn't mention the unit. I assumed 180degree Celsius and it was good.
Love this recipe absolutely delicious after reading all the comments I add an egg to it and they are moist and they don’t fall apart!!
Very good flavor, moist, baked up nice. The problem is, like someone else mentioned, they are very delicate. They were hard to frost because they are so soft. They fall apart when you try to peal them out of the wrapper,I even sprayed my papers first. Even when they are cold. The batter was very runny and I really felt less liquid was needed. They were yummy though. Just not something I’d make for friends.
They completely fell and I followed the recipe to a t :(
These are AMAZING. best chocolate cupcakes ever! so easy come out perfect every time and are so YUMMY. would suggest this to everyone!
I have made these cupcakes several times and while we love the flavor, they fall every time, are very fragile and fall apart. Will have to find a different cupcake recipe, but keeping the frosting.
My husband fell in love with me all over again! Lol perfect recipe, wouldn't change a thing.
The chocolate flavor is on the more subtle side, but the texture is amazing! I followed the recipe to the T and had no issues. I definitely recommend trying it! I think they would pair well with a strong dark chocolate frosting :)
Wow! These turned out fantastic! I did make a couple of substitutes: olive oil instead of veg, milk instead of water and bourbon instead of vanilla. I also used dark cocoa (not dutched). I took them out a minute or two too early (about 23 min), they still had a little sticky on the toothpick, so I put them back in for a few more minutes with the oven off. They fell a little, but perfectly flat which was great for frosting. The result was a fudgy, brownie-like center with a top that had a crispy, sugary chew. I topped them with a billowy cream cheese bourbon frosting dusted with cocoa and a cinnamon candy for color. p.s. I made these for my husband on his birthday, despite being in the throes of back spasms. it is that easy (except for reaching for the milk).
Overall I really like this recipe the texture of the batter is smooth, it bakes really well, and is not hard to make. The only thing I would change is the amount of cocoa in the batter. The texture of the cupcakes were perfect, but the taste was a bit bland.
Lol , I’m A Pastry Chef & Was So In A Rush That I Didn’t Completely Read The Recipe Like I Should’ve ., BUT These Cupcakes Still Came Out Moist And Fluffy And Full Of Flavor , I Creamed The Butter And Sugar Instead Of Melting Everything Together,Then Added Eggs An Vanilla Then Flour Also Used Shortening Instead Of Oil , & Added Chocolate Chips To The Batter For More Chocolate . . I Loved This Recipe!
And do you cool down the butter, oil, & water before adding it to the dry ingredients?
Loved it. Was looking for a chocolate cupcake to use up leftover cannoli filling. This was a great balance for the sweetness of the cannoli cream.
Definitely don't bake these for 25 minutes! They came out burnt on both the bottoms and tops of all the cupcakes. The flavor was just OK, and the chocolate frosting was the only good thing about these, from my experience. (I used the chocolate frosting from the recipe that's highlighted at the bottom of the recipe)
I really didnt like this recipe. I followed it exactly but the cupcakes were really bland and had almost no flavor at all. It tasted like eating air. Some may say that's a good thing but I couldn't even taste the chocolate. Was a waste of time. Maybe it was an ok recipe for other people, but not for me. I would say they don't match any flavor of frosting, so if you want to try these don't put frosting.
they are so good this isnt the first time ive used this recipe my family isnt big on sweets but i made them and they loved them im making them for a forth of july celebration at the moment
Great and totally recommended! Yummy and turned our perfect! 10/10!
Made these for my niece's second birthday and they are so good! My dad shook his head in silent happiness as he devoured half a cupcake the night before the party. I will definitely be using the recipe again. As a side note, when I filled the tins 3/4 of the way, I got 9 very large cupcakes. The second batch I barely got 11 perfectly risen cupcakes when filled up 1/2.. but I like my cupcakes a little over the top so that's ok.
I made these last night - doubled the recipe and substituted half of the water for coffee I had sitting in the coffee pot. THEY WERE AMAZING and made 32 perfectly domed, very moist, delicious chocolate cupcakes! I love that the recipe is easy. As long as all your ingredients are setting out and ready, they're in the oven in no time! Thanks for a great recipe!
Made these cupcakes using Gluten free flour, and TJ's triple filtered coconut oil with the rest of the recipe, they were outstanding, I game them to my neighbors and they had no idea they were gluten free.
I really liked this recipe. The cupcakes turned out perfect. I think they tasted better than cake mix. Me and my friend topped these with vanilla frosting and it was really good. I highly recommend.
This is my go-to recipe for chocolate cupcakes. I have tried it with Hershey's extra dark cocoa powder as well as other non-Dutch process. I appreciate how this recipe yields a cake that is not overly sweet, with a moist crumb that refrigerates well. Worth noting - I do stretch the batter out and only fill up the liners about halfway. Because of this, the recipe can make 14 or 15 cupcakes. I wound up making 65 of these cupcakes for a baby shower and these were the hit of all the varieties that were brought. A great frosting to accommodate these is 8oz cream cheese, whipped, add 1 stick of softened, unsalted butter just one T at a time and whip. Add 1 1/4 cup powdered sugar and a t. of vanilla and whip, pipe, then chill the cupcakes. This combo is perfection, like a healthier, dye-free red velvet. Thanks, Food & Wine for the chocolate cupcake recipe!
Watch the video: Cupcake Τριπλής Σοκολάτας. Άκης Πετρετζίκης (October 2021).