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Chocolate Cupcakes with Rich Chocolate Frosting


These cupcakes are rich and delicious!

Chocolate Cupcakes:

 (I used the Flour Bakery recipe.)

  • 2 ounces chocolate (you can use unsweetened or semisweet)
  • 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 buttery mixture 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. 

    Rich Chocolate Frosting:

  • 1/2 cup (1 stick) butter
  • 2/3 cup cocoa powder
  • 1 cup semi-sweet chocolate morsels
  • 3 cups confectioners’ sugar
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • Melt butter along with cocoa powder and chocolate morsels in a small saucepan.  Transfer to a stand mixer. Add powdered sugar and milk and whip to spreading consistency. Add more milk or sugar as needed until desired consistency is reached. Stir in vanilla.


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