join me in the kitchen

Welcome Home, Little Guy


There is a brand spanking new precious cuddly cub in our family and I am unable to articulate a sentence that would accurately express my excitement and joy!  I wanted to make a special treat in honor of his coming home from the hospital.  Teddy Bear cupcakes seemed appropriate! 

I did some digging to find a trustworthy chocolate cupcake recipe and that is when I discovered that Joanne Chang, owner of the locally well-known and acclaimed Flour Bakery in Boston, had posted the recipe for her bakery’s chocolate cupcakes.  I decided to give it a try and I am so glad I did!  These cupcakes are so chocolatey and delicious and I am so thankful to Joanne for sharing! Not only are they wonderful, but the recipe is suspiciously easy.  

Flour Bakery Chocolate Cupcakes:

  • 2 ounces unsweetened chocolate
  • 1/4 cup cocoa powder
  • 1 cup sugar
  • 1 stick unsalted butter
  • 1/3 cup water
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350 degrees. Chop chocolate and place it in a bowl with the cocoa powder. Mix butter, water and sugar in a pan over medium high heat. Whisk until butter is melted and sugar is dissolved, about 5 minutes. Pour hot buttervmixture over chocolate mixture and whisk until chocolate melted and ingredients are combined.  Whisk the egg, milk, and vanilla extract together then whisk into the chocolate mixture until combined.  Sift the dry ingredients together.  Pour the dry ingredients onto the wet ingredients. Whisk  until the dry ingredients are totally mixed into the chocolate mixture.  Let stand about 15 minutes. Meanwhile, line muffin tin with liners and then pour the batter (or use an ice cream scoop) into the muffin cups, dividing batter evenly among the 12 cups.  Bake in a 350 degree oven for 26-29 minutes. Cool in tin on rack for 15 minutes. 


Remove cupcakes from pan and place on rack until completely cool.  Frost with chocolate frosting (as I did) or frosting of your choice.

(Teddy Bears, pre-ears!)

I used white frosting and colored sprinkles for the eyes, black frosting for the nose and mouth, and chocolate melt candies for the ears. 

(I apologize for the fact that several of the bear’s pupils are so constricted that the bears appear to be under the influence of opiates!  These cupcakes were supposed to be kid-friendly!) 

The design of the Teddy Bear cupcakes was inspired by the cupcakes found here on Wilton’s

Cupcake recipe courtesy of Joanne Chang, Flour Bakery.  Original recipe can be found here.

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