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!

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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.

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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.

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Helpful tip… Out of buttermilk?

Buttermilk Substitution

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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?

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139 Responses
  1. 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

  2. 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 🙂

  3. 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?

    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!

  4. 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!

  5. 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?

  6. 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. ):

  7. 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!

  8. 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!!

  9. 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?

  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. 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!

  12. 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

  13. 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!!

  14. 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.

Leave a Reply

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?

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