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?


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!


Easy Fudge Frosting

  • Author: Cookies & Cups


  • 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


  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.


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

Want To Save This Recipe?



Chocolate Cupcakes

  • Author: Cookies & Cups


  • 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


  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.


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.

Want To Save This Recipe?

Helpful tip… Out of buttermilk?

Buttermilk Substitution


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon camera icon located at the bottom of the comment area.

Leave a Reply

newest oldest most voted

I absolutely love this chocolate frosting! I’d love to feature it in a Favorite Recipe Roundup that I’m doing for my own blog, Bakes and Blunders ( Please let me know if that’s okay by Jan 21 so that I have enough time to finish the post. Thanks!


Hi love your cupcakes and fudge frosting
I will be trying it soon .my only concern is that i dont like the taste of soda so can i replace it totally or partially with baking powder


I am replying on my own post ,well i increased bp to 3 tsp and reduced baking soda to 2 tsp rest followed the same recipe and guess what i have to admit that it is the best chocolate cake recipe that i have tried till now .
Frosting is super easy and delicious
Thanks for such a nice recipe


How long would you recommend baking if I were minis? Thanks!

Tara oakes
Tara oakes

I made these cupcakes they are delicious, can I freeze any left over batter ??


How many cups of frosting does the recipe make?

Carl Rowe

Hey thanks for sharing this… can i tell you how much i love this? My wife and i tried this and it was the most delicious thing we’ve ever ate


Wondering if this would work w/ white chocolate? Anyone tried before?


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… Read more »


8 cups of confectioners sugar? Is that correct?


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!


Your readers will appreciate the Dutch powder tip. Most chocolate lover would desire a richer flavor.


Your readers will appreciate the tip about the Dutch powder. Most chocolate lovers will appreciate a richer flavor.


8 cups of powdered sugar? Seems Ike too much. Is that correct?


For the it regular butter? Salted? Unsalted?


How can I store the icing and how long will it last

regina michelle

nice recipe! Thankyou Shelly! keep blogging!


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!


I prepared these cupcakes for a birthday party last week and everyone absolutely loved them! Thanks for sharing.

Kara G
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!

Michelle Philippi

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!

Michele G
Michele G

What would be the bake time on the cakes?

Michele G
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?



Hi, I have a quick question.

If i need to frost 2 8″ cakes do I double the frosting recipe?

Thanks 🙂


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.


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?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!