Really Yummy Chocolate Cupcakes

Here’s a recipe for perfect chocolate cupcakes with chocolate fudge frosting!

Ok, so these cupcakes aren’t fancy, or ingenious or a new invention.

BUT they are yummy.

Isn’t that why we are all here?

MY OTHER RECIPES

 

They are simple and yummy and necessary.

Necessary because you should be able to whip up a delicious chocolate cupcake whenever you get the urge.

A cupcake that is rich, chocolatey, indulgent, delicious….and easy.

 

You should definitely have a good chocolate cake/frosting recipe in your life.

This is mine.

Really Yummy Chocolate Cupcakes.

 

Also…since I did my buttercream frosting post a while back I got some requests on how to pipe a swirl on a cupcake.

I am not an expert decorator, but I can pipe an adequate swirl.

 

Let’s begin.

 

Make your yummy fudgy frosting…

I use disposable piping bags.

Please keep your judgement on my disposable bag use to yourself.  I’m wasteful.  I get it.

I also use my Wilton 1M tip for a swirl most often.  You need this tip.  They’re cheap, so buy two.

Snip off the end of the disposable bag…about an inch.

Slide your tip into the end of the bag tightly…

Now fill your bag with the frosting.

I put my bag into a cup and fold over the edges to help me fill it easier…

Only fill it about 1/2 – 3/4 full.  Too much and it will ooze out the top.  Trust me, it’s happened to me.

Twist the top of the bag a little bit and squeeze the frosting into the tip.

Now, start with a your naked chocolate cupcake…

I most often do a “regular swirl” and an “inside-out swirl”.  Those are not the official names…it’s just what I call them.

Here’s how I do a “regular swirl”.

Start from the outside of the cupcake and work in a circle.

Here’s your finished swirl…

Now an “inside out swirl”…some people call it a rose swirl…tomato-toMAHto

Start from the inside out.

Here’s how it will look…

I love them both!

Print

Easy Fudge Frosting

  • Author: Cookies & Cups

Ingredients

  • 1 cup butter, room temperature
  • 2/3 cup boiling water
  • 1 cup Hershey’s Special Dark cocoa powder, sifted *you can use regular cocoa powder if you prefer
  • 8 cups powdered sugar
  • 1 tsp vanilla

Instructions

  1. In a mixer combine all ingredients and over low speed for 30 seconds.
  2. Increase speed to medium and beat for 1 minute until smooth.
  3. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

Notes

I prefer the dark cocoa powder, as it gives a deeper chocolate flavor, but you can certainly use regular or Dutch Processed cocoa powder.

 

Print

Chocolate Cupcakes

  • Author: Cookies & Cups

Ingredients

  • 1 1/2 cups Hershey’s Special Dark Cocoa Powder (you can also use regular cocoa powder)
  • 3 cups all purpose flour
  • 3 cups granulated sugar
  • 1 Tbsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350
  2. Line muffin pan with cupcake liners
  3. In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.
  4. With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk.
  5. Mix on medium for 2 minutes until combined.
  6. Fill liners 2/3 full and bake for 20 minutes until set.
  7. Remove from pan immediately and cool on wire rack.

Notes

Makes approx 36 cupcakes I prefer the Dark Chocolate cocoa powder, as it gives a deeper chocolate flavor, but you could certainly use regular or Dutch processed cocoa powder.

If you would like to make this into a cake use 2 round 9″ baking pans or 3 round 8″ pans, and bake for 20-25 minutes, or until a toothpick inserted int he center comes out clean.

Helpful tip… Out of buttermilk?

Buttermilk Substitution

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135 Responses

  1. YUM! These look amazing. Chocolate cake with chocolate frosting is my absolute favorite. And I totally use the disposable plastic piping bags too. They’re just so convenient!

  2. These look super yummy! I have a certain adorable almost 10yo that LOVES chocolate frosting and cake…. I might have to make these for him!

    and commentluv must not like my blogger blog because it never links to my most recent post 🙁 Hrrmmpph! (no biggie, LOL)

  3. I really love that first photo! And the title. I don’t know what it is about it. I guess it just makes me happy when other people use the word yummy.

    Your swirling looks perfect! I’m keeping this for reference for when I make cupcakes next. Thanks for the tutorial. 🙂

  4. the cupcakes look amazing and about a year ago I did a food styling and food photography class with Matt Armendariz of Matt Bites and his partner Adam and our job was to create swirls in frosting/whipped cream WITHOUT cake decorating tips, just a spoon. It was such a fun day.

    Thanks for this step-by-step post!

  5. Sometimes all you need is a classic chocolate cake recipe. Topping it with a fudgy frosting? Oh, yes, please!!!

    But I would prob microwave this before I ate it. Warm and gooey-melty.

  6. But…if the frosting oozes out of the top then I get to eat it. Right? That seems like a plus to me. Major plus.

    I use disposable bags also. It’s the only way to go.

    Major chocolate cravings going on right now. It’s about to be TTOTM and you are NOT helping.

  7. Wow…those look chocolatey….Um YUM!!!
    I love how dark your chocolate fudge frosting came out, it looks awesome!!! I guess that’s from the dark cocoa powder 🙂

    Excellent “swirls” btw…they look wonderful!!

  8. Jessica Love

    I love cupcakes, & I love them even more when they are filled with chocolate.
    These cakes look delicious.

    Thanks for sharing this wonderful recipe.

    -Jessica

  9. I think I like the rose swirl from the top view & the regular swirl from the side view.
    And I like all your posts & photos from all the views 🙂
    Cheesy? I know 😛 Recently started following you & love your blog!

  10. Autum

    I made these cupcakes and they were wonderful. Everyone loved them. They are my new go to recipe for chocolate cupcakes. I did have to reduce the amount of water in the frosting a little in order to get a piping consistency. Thank you so much for sharing!

  11. Debbie

    I just made the frosting and I want to just eat it by the spoonful. So yummy! And so easy! And so yummy! Did I mention it’s yummy?

  12. Janna

    Found you from Learn with Jenny. And i will now be following you because you totally had me at
    “Please keep your judgement on my disposable bag use to yourself. I’m wasteful. I get it.”

    Ha Ha!! I love it!!

  13. Christine

    Thank you so much for the play-by-play pictures, even they cutting the tip of the icing bag for the tip. This is my first cupcake frosting experience, and they really help!

  14. Emilynn

    I am mid belly flop on these cupcakes. I used bake cups like shown in S’more recipe, filled halfway and I’m at 40+ minutes in to baking and they are not setting. I think my mistake was not spacing the cups more. Royal bummer. ):

  15. Garry Bargsley

    I am trying this with the hot chocolate frosting. I do not need 36. Do I divide the ingredients for the cupcake by 3 to only get 12 cupcakes?

  16. Ashley

    Hi! I’ve posted this question twice, but my comments keep getting deleted. I’m wondering if this cupcake batter is runny before you bake them? The reason I’m wondering is because I think these may be the fantastic chocolate cupcakes I made a few months ago but all I can remember is that the batter was runny. Thank you!

    1. Shelly

      Yes! The batter was runny! I am so sorry the comments got deleted! I recently moved servers, so we had some time when comments that were left didn’t get moved over. Sorry!

      1. Ashley

        That’s completely okay…thanks for responding! These are seriously some of the very best chocolate cupcakes. Thanks again!

    1. Shelly

      I always use salted, but either will be fine…if you choose unsalted, you might need to adjust the salt amount in the recipe!

  17. Naima

    Hey! these cup cakes are lovely. I made them and i really wasn’t sure how they would turn out. I would replace the plain (all purpose flour) with self raising flour. And i would add a bit more sugar! But other wise its a really good, simple and delicious recipe.
    I am stuck on one thing….how would i down size the amount of cakes i want to make? any ideas? This recipe makes 36 but what if i wanted less?

  18. Sujata

    The frosting is heavy and not fluffy. 8 cups of sugar to 1 cup of butter and 2/3 water- is that right? I had to add a cup of milk to get the right consistency. Overall- tasted very good 🙂

  19. Bettie

    Hey Shelly. I made the frosting to go with the Skillet Chocolate Cake and please let me tell you that this frosting is delicious. I did half the recipe because there would be too much for just the Skillet Chocolate Cake and now I’m wishing I would have made the whole recipe! I could eat this straight from the bowl…..and I did! My daughter has asked for this frosting on the Skillet Chocolate Cake for her birthday. We just love your recipes. They always make our tummy’s happy and leave a smile on our faces. Thanks Shelly for all of your recipes. The Martin Family in Germantown, TN

  20. Jenny

    I really love this recipe, it looks so amazing. I will make it for my BFF’s birthday party. But can i make it with the hand mixture, right?
    p/s: I love your nail ^^

  21. Aliaa

    I found your recipe on Pinterest and decided to give it a shot. I must say this is the simplest and most delicious cupcake I’ve ever had!!! My family and friends were crazy over them! I made a different frosting though without the butter..but the cupcake itself was jus amazing!! Thank you for sharing 🙂

    1. Shelly

      Yes, it is thin when you add the hot water, but this is to help the cocoa powder mix with all the ingredients evenly. As the frosting cools, if you added all 8 cups of the powdered sugar it will firm up. I promise!!

  22. Karen

    This recipe called for 1 1/2 cups water in addition to the buttermilk. Made it very runny. Anyone else have that problem? Found almost the exact recipe at marthastewart.com and it didn’t have the water, so I will try that one. The cupcakes did taste good, even though they were flat.

    1. Shelly

      This recipe is actually an adaptation of a Martha Stewart recipe, I did list that at the end of the recipe…and also, Martha doesn’t list water in her ingredients list, but she includes it in the step by step process. So I bet that there is water in her recipe too! That way of writing recipes is slightly deceiving to me 🙂

  23. Elizabeth

    Would Ghirardeli sweetened cocoa powder be okay or would the regular unsweetened be better? I have both but I normally use the sweetened for everything. I’m super excited to make these!

  24. Allie

    Just made the frosting- WOW. Tastes like the store bought kind of stuff. Totally going to make this again when I next need chocolate frosting!

  25. Markus Kobi

    Hey, I re-use those Wilton bags all the time. I either mark em for the tip that I used last so the next tip is the same width or larger at the end of the bag, or I fit the washed bag with the tip and heat shrink it to the end of the bag with a few quick licks from a lighter. I’ve used a bag up to 6 times before throwing it away. They clean up just fine if you soak em for just a few minutes in hot water with dish soap, then rinse em and hang em to dry.

  26. Lee

    When I combined all the ingredients in my KitchenAid, it was a very dry mixture– what did I do wrong? I added a little more water and butter to get it to a more spreadable consistency, but the first round was straight up powder. This was my first attempt at homemade icing so maybe I’ll chalk it up to inexperience?

  27. Delina

    I love it when people validate my methods and equipment! I already have two of the M1 tips and make my swirl just like you showed. Thanks for sharing a great frosting recipe. It was just what I was looking for.

  28. Michele G

    This is absolutely the best cake recipe! My husband had been asking for a dark chocolate cake and this was a huge hit! I didn’t make the frosting but did they cupcakes as part of a German Chocolate cake. It was amazing! My question is if I make this as a cake how long should a bake it?

    Thanks!!

  29. I made this frosting this past weekend for my husband’s birthday cake. He was in heaven. Probably the best frosting I have ever made. My son insisted that this was store-bought frosting. Said it was “almost too good.” And it was. This frosting recipe is a keeper; thanks!

  30. Kara G

    Have you ever refrigerated the frosting to use for piping the next week? I’m making a lot of cupcakes and trying to work ahead by pre-making my frosting. Sounds like a delicious recipe!

    1. Shelly

      Yes, you could absolutely refrigerate the frosting, just let it come up to room temp and then you might need to whip it a bit, but it will be fine!

  31. kayla

    why does the wilton 1M tip say korea on it?
    I’M korean so i was just wondering.
    I’m sort of a curious person:)
    P.S the cupcakes look super good!

      1. Emily

        Ive made this twice. First batch was very good! Second time im not sure what i did different but the frosting was not stiff! ?It wouldnt pipe and ran off the cupcake. i even added more sugar and that didnt help.

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  33. Mm, all of this looks so delicious! I love to get creative with pumpkin recipes; the flavor is perfect for fall! Thanks so much for sharing so many neat recipes!

  34. Mary

    I made this, and the cake and frosting are delicious! Two things: the cake is very tender and did not rise very much. I might increase the BP or flour or decrease the liquid a bit. It made 30 cupcakes with an additional pyrex bowl of cake. The cups that were filled a little too much flowed over the edge. I live in Minnesota so it isn’t an altitude issue. The frosting is great but very firm when refrigerated. I would prefer it a little softer-maybe more butter? Maybe have it a room temp for eating. Anyway, it makes a nice large batch!

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